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Chicken Enchilada Recipe

1 pound
1 large
1/2 teaspoon
1/4 teaspoon
1/8 teaspoon
1 clove
3 cups 
1 – 10 ounce package
1 – 16 ounce can
1 – 16 ounce can

ground chicken breast
onion, chopped
salt
ground black pepper
cayenne pepper
garlic, minced
cheddar cheese
corn tortillas
refried beans
enchilada sauce

salsa, optional
sour cream,optional

Oven Temp: 350°
Recipe Cooking Time: 35 minutes
Pan Type: 2 1/2 quart casserole dish


Chicken Enchilada Directions

Preheat your oven.

Fry chicken breast, onions, salt, pepper, cayenne and garlic until no longer pink. Drain the chicken well. Add enchilada sauce and refried beans to meat and mix well.

Put a small amount of meat mixture in bottom of casserole dish.

Cut tortillas in half and add a layer on top of meat mixture. Top enchiladas with 1 cup shredded cheese. Repeat layers ending with cheese. Bake chicken enchilada for the allotted time.

Recipe Note: Serve with salsa and sour cream if desired.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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