It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

White Chicken Enchiladas

White Chicken Enchiladas
White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible. Bold flavor but not spicy. Creamy comfort food, yet not too rich. These are a winner in all categories and will satisfy even the pickiest eater.
These are not your typical enchiladas. Traditionally, enchiladas are made with corn tortillas and a red or green sauce. These are a “whole other thing”….and so so good.
I have a big family and we love to have big Fiesta Night dinners. Tacos, taquitos, nachos, and of course these enchiladas are a must. There are never any leftovers.
I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge. Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.
Welcome, Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front.  After you make these, you will probably want to try a few of my other VERY popular recipes that are similar
White Chicken Enchiladas:
This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the slow cooker with 2 tsp ground cumin, 2 tsp garlic powder, and a few shakes ground black pepper.
You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas? I’ve got a ton!)
Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

White Chicken Enchiladas
White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible. Bold flavor but not spicy. Creamy comfort food, yet not too rich. These are a winner in all categories and will satisfy even the pickiest eater.
Author: Alexis

  • 10 flour taco shells
  • 2-3 cups cooked, shredded chicken *see notes*
  • 2 1/2 cups shredded Monterey Jack cheese
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4oz) diced green chilies
  1. Preheat oven to 350 degrees. Grease a 9×14 pan.
  2. Mix shredded chicken and 1 cup of cheese in a bowl. Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.
  3. In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and stir while cooking for 2 minutes.
  4. Add in the broth and whisk until smooth. Heat over medium heat until thick and bubbly. This will take about 15 minutes.
  5. Turn off the heat on the saucepan and stir in the sour cream and green chilies. Stir well and remove from heat so your sour cream won’t curdle. When it is mixed well, pour your sauce over the enchiladas in the pan.
  6. Top with the remaining 1 1/2 cup cheese.
  7. Bake for 22 minutes and then broil on high for 3 minutes at the end to get the cheese bubbly.
  8. Enjoy!
*To make my shredded chicken, I use 4 frozen chicken breasts and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low in my slow cooker all day. Then they easily shred up when you are ready to make dinner.*
*For a professional shredding tip, toss your cooked chicken breasts into a kitchen aid mixer and mix on low and watch them shred up perfectly before your eyes. You are a dinnertime champion!


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