Ingredients:
10 oz cooked chicken -- shredded
2 cups
1 scallions -- finely chopped
2 1/2 cup enchilada sauce -- see
1 recipe
6 inch prepared corn --
1 tortillas
1 1/2 oz part-skim mozzarella cheese
1 grated
Instructions:
Preheat oven to 400F, unless you have a microwave. In a bowl, combine
the chicken, half the scallions, and 1/2 cup of the enchilada sauce.
Soften the corn tortillas, two at a time, by steaming them for 10
seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of
the enchilada sauce on the bottom of a 9x11-inch pan. Fill each
tortilla with about 1/4 cup of the chicken mixture. Roll each
tortilla and place seam side down on the sauce in the pan. Top with
the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining scallions. Bake for 10 minutes or microwave on high for
5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 8
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 counting, try not to mix chickens with blessings." - Unknown
Chicken Enchiladas -- Lowfat Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
