Ingredients:
2 cup chicken, cooked and shredded
2 tbsp olive oil
1 garlic clove, crushed
16 oz tomato sauce
1/4 tsp salt
1/4 tsp sugar
1 whole jalapeno pepper, canned
3 cup heavy cream
5 chicken bouillion cubes
1/3 cup olive oil
12 corn tortillas
1 1/2 cup monterrey jack, grated
1 large onion, chopped
Instructions:
Seed and chop the jalapeno pepper. Saute onion in oil until
translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream
and dissolve bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels. Assemble
Enchiladas: Dip a tortilla in the cream mixture. Place on a flat
surface and put 2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9" baking dish. Continue
with remaining tortillas. Pour all remaining cream mixture over
enchiladas and cover with grated cheese. Bake in a preheated 350~
oven for 25-30 minutes, until cheese is melted and browned.
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.
Chicken Enchiladas With Cheese Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
