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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.
Pinot Noir, Sparkling rosé, and Riesling are great choices for Mexican. 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 Stoller Vineyards Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.
Aromas of rose petals and cinnamon stick with caramelized brown sugar pair wonderfully as the palate displays an integrated balanceof cherry and golden raspberry, accented with notes of bakingspice on its seamless finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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!
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).
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.
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.
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).
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.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
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.
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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