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!

CHICKEN ENCHILADAS

This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce. The casserole is baked until the cheese is hot and melted.


Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed, shredded and tossed in bold spices for maximum flavor inside warmed flour tortillas. An authentic enchilada sauce is made with a tomato based sauce, chipotle peppers, chicken broth and seasonings to coat each serving.

These shredded chicken enchiladas are a family-friendly dish that everyone will devour! Serve some toppings on the side like sour cream, diced tomatoes, cilantro, green onions, avocado or sliced jalapenos for extra heat. Whenever I have leftover roasted chicken, I use it in this dish for an even quicker meal!

CHICKEN ENCHILADAS RECIPE
This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of spiced shredded chicken are rolled in flour tortillas, topped with a homemade enchilada sauce and cheese.


INGREDIENTS

  • 2 teaspoons kosher salt , (8g) divided
  • 2 teaspoons cumin , (2g) divided
  • 1 teaspoon paprika , (3g)
  • 1/2 teaspoon garlic powder , (2g)
  • 3/4 teaspoon black pepper , (3g) divided
  • 1 1/2 pounds boneless skinless chicken breast , flatten chicken to even thickness, about 3/4-inch thick
  • 3 tablespoons olive oil , (45ml) divided
  • 2 teaspoons minced garlic , (3g)
  • 1/4 cup chipotle chilis , (82g) canned in adobe sauce
  • 1 cup unsalted chicken stock , (240ml)
  • 1 cup crushed tomatoes , (240ml)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 10 tortillas , flour or corn, 6-inch size
  • 4 ounces monterey jack cheese , (117g) about 1 cup grated
  • 4 ounces sharp cheddar cheese , (117g) about 1 cup grated
  • 2 teaspoons sliced green onions , (7g)
  • 1 tablespoon chopped cilantro


INSTRUCTIONS

  1. In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper.
  2. Season each side of the chicken breasts with 1/2 teaspoon of the spice mixture. Save the additional seasoning mix.
  3. Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
  4. Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
  5. Transfer chicken to a plate and allow to cool.
  6. Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.
  7. In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds.
  8. Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.
  9. Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine.
  10. Bring sauce to a boil and then reduce to a simmer until sauce is thickened about 5 minutes.
  11. Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.
  12. Taste sauce and season with more salt and pepper as needed. More chicken broth can be added to thin the sauce if desired.
  13. Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.
  14. Adjust oven rack to the center position. Preheat oven to 400ºF.
  15. Lightly coat a 13 by 9-inch baking dish with cooking spray or oil.
  16. Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
  17. Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortillas.
  18. Lightly dip each side of the tortilla in the sauce.
  19. Transfer tortilla to a plate a fill the center with about 1/3 cup of chicken. Roll into a cylinder and transfer to the pan.
  20. Repeat process until 10 enchiladas are rolled and lined up in the pan.
  21. Evenly spread the remaining sauce over the enchiladas.
  22. Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas.
  23. Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.
  24. Garnish with green onions and chopped cilantro.

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