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Easy Chicken Enchiladas
Easy Chicken Enchiladas

Before you jump to Easy Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Many of us think that comfort foods are bad for us and that we ought to avoid them. At times, if the comfort food is candy or some other junk food, this is very true. Other times, though, comfort foods can be completely nutritious and it’s good for you to eat them. There are several foods that, when you consume them, can better your mood. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Cold water fish are excellent for eating if you want to battle depression. Tuna, trout, mackerel, herring and wild salmon are all rich in omega-3s and DHA. Omega-3 fatty acids and DHA are two things that improve the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can really help you fight depression.

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to easy chicken enchiladas recipe. You can cook easy chicken enchiladas using 9 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Easy Chicken Enchiladas:
  1. Get Large can of chicken breast or 2 shredded chicken breast
  2. Prepare sharp cheddar cheese
  3. Use chopped onions
  4. Provide sour cream
  5. Take Large flour tortillas (microwave 30 seconds)
  6. Take Fill tortillas with mixture of above ingredients
  7. Take cream of chicken soup
  8. Provide mild enchilada sauce
  9. Prepare x13 dish-stoneware, glass or tin
Steps to make Easy Chicken Enchiladas:
  1. Mix cream of chicken soup and enchilada sauce (mix in water to thin)
  2. Pour some of above sauce in bottom of dish. Lay filled tortillas on top. Cover with remaining sauce. Be sure to get sauce between each tortilla so all side are covered. Top with cheddar or Mexican cheese. Place tin foil over dish. Bake at 350 for 45 minutes.
  3. Mix cream of chicken soup and enchilada sauce (mix in water to thin)
  4. Pour some of above sauce in bottom of dish. Lay filled tortillas on top. Cover with remaining sauce. Be sure to get sauce between each tortilla so all side are covered. Top with cheddar or Mexican cheese. Place tin foil over dish. Bake at 350 for 45 minutes.

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