Ingredients:
6 8 flour tortillas
2 tbsp vegetable oil
3 tbsp all-purpose flour
1 lb skinless boneless chicken -breasts, (about 6)
10 oz can enchilada sauce
11 oz can corn kernels
4 oz can whole green chilies
3/4 cup shredded cheddar cheese
1 sliced green onions, option
Instructions:
1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven
to heat while making filling.
2. In large nonstick skillet, heat oil. Put flour and chicken in a
large plastic bag and shake to lightly coat chicken.
3. Add chicken to skillet and cook, in batches if necessary, 1-2
minutes per side, or until golden. Remove to paper towels to drain.
Wipe out skillet. Add enchilada sauce and corn, and bring to a boil.
4. Meanwhile, drain and coarsely chop chilies. Arrange chicken on
sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2
minutes, or until cheese melts.
5. Remove tortillas from oven. To serve, put 1 piece of chicken and
about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold
or roll up to enclose filling.
Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from
fat, 59mg chol, 998mg sod.
Servings: 6
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.
"We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was." Bernard Malamud (1914-1986)
Cheese-Topped Chili Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
