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$3.23 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 72% 
You can never have too many main course recipes, so give Slow Cooker Chicken Verde Enchiladan a try. This recipe serves 8 and costs $3.98 per serving. One serving contains 1096 calories, 66g of protein, and 70g of fat. 1 person has tried and liked this recipe. If you have cilantro, tsp garlic powder, onion, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Slow Cooker Chicken Chile Verde, Slow Cooker Chicken Chile Verde, and Slow Cooker Chicken Chile Verde for similar recipes.
Mexican works really well with Riesling, Pinot Noir, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Columbia Winery Cellarmaster's Riesling with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
The Columbia Valley Cellarmaster's Riesling is sweet and beautifully balanced with classic floral aromas. This wine is almost clear in color, as Rieslings have very little pigment and are generally tank fermented. Flavors of juicy tropical fruit, peach and freshly squeezed lime create a zippy natural acidity.This wine pairs well with spicy Szechuan and Thai dishes, as well as glazed ham.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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