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Before you jump to Chicken fillets baked In enchilada sauce recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.
Many of us have been trained to believe that comfort foods are not good and should be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this is very true. Other times, comfort foods can be very nourishing and good for us to consume. There are some foods that, when you eat them, may better your mood. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.
Eggs, would you believe, are great for helping you fight depression. Just see to it that you don’t get rid of the yolk. Whenever you want to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the yolks, are loaded with B vitamins. B vitamins can be fantastic for elevating your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–work better. Consume an egg and feel happier!
Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these tips instead.
We hope you got benefit from reading it, now let’s go back to chicken fillets baked in enchilada sauce recipe. You can have chicken fillets baked in enchilada sauce using 6 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken fillets baked
In enchilada sauce:
- You need 30 chicken fillets
- Get Butter
- Provide 1 bag enchilada spice
- Provide 1 can tomato soup
- You need 2 cups water
- You need Cheese
Instructions to make Chicken fillets baked
In enchilada sauce:
- Fry the chicken fillets in butter, until there nice and brown
- Mix the enchilada spice with the tomato soup and water, and cook for 5min.
- Put the chicken fillets in a glass pan, pour the sauce over the chicken
- Bake at 300f for one hour
- Spread a bit cheese over, bake again till cheese is melted.
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