Ingredients:
2 tbsp cooking oil
2 can green chilis
1 garlic clove, minced
1 can tomatoes, 28
2 cup onion, chopped salt
1/2 tsp oregano
3 cup chicken, shredded, cooked
2 cup sour cream
2 cup cheddar cheddar, grated
1/3 cup cooking oil
15 tortillas, corn
Instructions:
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop
chilies, then saute with minced garlic in oil. Drain and break up
tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano
and reserved tomato liquid. Simmer, uncovered until thick, about 30
minutes. Remove sauce from skillet and set aside. Combine chicken
with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip
tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side,
seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over
enchiladas. Bake at 250F degrees until heated through about 20
minutes.
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
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MARQUIS, Donald
Bill Clintons Chicken Enchiladas Recipe provided by Recipes To-Go
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