Cheesy Poblano Chicken Enchiladas
Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.
INGRIDIENT
DIRECTION
Step: 1
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
Step: 2
Stir the remaining soup and the milk in a small bowl.
Step: 3
Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
Step: 4
Bake for 30 minutes or until the enchiladas are hot and bubbling.
NUTRITION FACT
Per Serving: 233 calories; protein 17.5g; carbohydrates 17.4g; fat 10.3g; cholesterol 50mg; sodium 541mg.
To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."
Because it comes to eat on evening , much eat or eating too much of the wrong item of food can lead to trouble on sleeping. On the flip side, a daylight food that is not eating to much food than satiating not make leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .
