MY QUICK HEALTHY CHILI RECIPE - AMAZING MACROS & LOW CALORIE
Hey Babes! I recently made a healthy Chili recipe on Snap chat & all of you loved it so much so I decided to film it for you guys. This recipe is low calorie, high in protein/fiber, and has amazing antioxidants and nutrients. I hope you guys enjoy cooking this with me! XO
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
This One Is For The Win: The Best Chili Recipe You'll Ever Eat! @MrMakeItHappen
This One Is For The Win: The Best Chili Recipe You'll Ever Eat! - This Chili recipe is from our co-authored cookbook called, Best of Both Worlds! Our cookbook has over 90 recipes perfect for this fall season! In this video we're cooking a recipe straight out of our cookbook. This chili that Matt from @MrMakeItHappen and I was the best chili I've ever had! Watch the video to learn how to make it yourself, and then head to the kitchen to try it for yourself! I guarantee you won't be disappointed! Get your copy today at,
Ingredients:
2.25 lbs. of Ground Beef
4 cloves minced Garlic
1 diced Onion
2 large Jalapenos
1/2 Red Bell Pepper
1/2 Green Bell Pepper
3 - 4 slices thick cut Bacon
14 oz. Black Beans
15 oz. Kidney Beans
6-8 oz. Mexican Beer or Chicken Stock
1 tbsp Better Than Bouillon Chicken or Beef Base
2 tbsp Tomato Paste
14 oz. can crushed Tomatoes
8 oz. can Tomato Soup
14 oz. Fire Roasted Diced Tomatoes
3 Dashes Of Liquid Smoke
2 - 3 tbsp Brown Sugar (If Needed)
Smoked Paprika, Ancho Chile Powder, Chipotle Chile Powder,
Salt, Pepper, Garlic, Onion Powder, Cinnamon Sugar (To Taste)
Worcestershire Sauce and Hot Sauce.
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How to make Mexican Chicken Chile Verde Soup recipe In an Instant Pot
Chicken Chile Verde consome/soup and QuesaTacos! Hola amigos, If you like the birria questacos you’re going to love this recipe. We begin by roasting our peppers and blending them into a savory salsa. Adding the blend to the chicken enhances the flavor and let’s be honest, a quesataco dipped in a flavorful broth will blow any wet taco out of the park. This is perfect for your family as this is a two in one meal. Easy, quick, and delicious! Let us know in the comments who’s making this amazing combo ???????????? Lots of love, Stephanie and, cloud
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Instant pot Cook time 18 minutes
Crockpot cook time 4-6 hours on high
Stovetop cook time 1 hr
chicken in green chili Ingredients
3 cups of water
1 whole chicken or chicken pieces of choice
3 roasted Poblano peppers
3 roasted Anaheim peppers (hatch chiles)
1 Roasted Hatch pepper
2 roasted Jalapeño peppers
4 garlic cloves
1/2 bunch cilantro stems
4 green onions
2 Tbs natural chicken bouillon or salt to taste
1/2 tsp salt
1 medium onion
1 Roma tomato
1 bay leaf
1 tsp Mexican oregano
1 tbs black pepper
Quesatacos ingredients
Corn tortillas
Mozzarella cheese or cheese of choice
Finely chopped white onions
Finely chopped cilantro
Optional topping shredded cabbage and views chili oil recipe
Crockpot follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and Cook on high 4-5 hours until internal temp reaches 165 Degrees.
Stovetop follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and cook on medium heat for 1 hr until internal temp reaches 165 degrees. Stir occasionally
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
————
Easy Recipes
How to make birria de res and barrio oil (long detailed recipe)
How to make birria de res (crockpot recipe)
How to make chicken birria recipe
How to make birria (Vegan recipe)
Queso Fresco Easy Recipe
Views Chili Powder
How to make one dozen flour tortillas
How to make corn tortillas
1 dozen tortillas made by hand
5 dozen flour tortillas made by hand from scratch
Spinach Tortillas made by hand
How to make corn tortillas
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????If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Facebook (Viewsontheroad MexicanRecipes)
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#Viewsrecipe #viewsontheroad
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
SWEET POTATO & BUTTERNUT SQUASH CHILI | UPDATE ON MY YOUTUBE JOURNEY | EXCITING ADDITION COMING!
Listen as I share about the new path I will be taking with YouTube as I cook up a hearty batch of chili. Use up that one sweet potato or half of a butternut squash. Add any type of beans and you'll have yourself a delicious and nutritious bowl of soup to fill you up on a chilly day.
CHILI RECIPE (I didn't follow a specific recipe)
1-2 sweet potatoes, peeled if you prefer
1-2 cups butternut squash, peeled and diced
1 onion, chopped
1 bell pepper, chopped
2-3 cloves garlic, pressed
1-2 cans diced tomatoes
16 oz tomato sauce
1-2 cartons of chicken broth (depending how thick or broth-y you like it)
1 can black beans, rinsed and drained
1 bigger can pinto beans
Seasonings:
Chili powder, cumin, salt and pepper
Crockpot White Chicken Chili Recipe | Easy Recipe | Crock Pot Meals | Fall Favorite Recipe
#crockpotcooking #chili #easymeals
Hey all my Beautiful People, Welcome back to my channel! ???? Today I am sharing with you my White Chicken Chili Recipe! All ingredient measurements listed below. Like, Comment and SUBSCRIBE! ♥️
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Ingredients:
1 lb boneless skinless chicken breasts trimmed of excess fat 1 yellow onion diced 1 1/2 tbsp minced garlic32 oz. chicken broth (low sodium) 2 15oz cans great Northern beans drained and rinsed2 4oz cans diced green chiles (I do one hot, one mild) 1 15oz can whole kernel corn drained1 1/2 tsp salt1 tsp black pepper1 1/2 tsp cumin 1 tsp oregano 1 tsp chili powder1/2 tsp cayenne peppersmall handful fresh or dried cilantro chopped 8 oz cream cheese softened1/4 cup heavy whipping cream