Ingredients:
6 each 8-inch flour tortillas
2 tbsp vegetable oil
3 tbsp all purpose flour
1 lb chicken cutlets (about 6)
10 oz can enchilada sauce
11 oz can vacuum-packed corn
4 oz can whole green chilies
3/4 cup shredded cheddar cheese
2 each medium-size scallions
1 (for garnish)
Instructions:
1. Heat oven to 375. Wrap tortillas in foil. Place directly on oven
rack. 2. Heat oil in a large nonstick skillet. Put flour and
cutlets into a
large plastic bag and shake to lightly coat chicken. 3. Add
chicken to skillet and cook (in batches if necessary), 1 to 2
minutes per side 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. 5. Arrange
cutlets on sauce. Top with chilies and cheese. Cover,
reduce heat and simmer 1 to 2 minutes until cheese melts. Slice
scallions and sprinkle over top. 6. Remove tortillas from oven. To
serve, put 1 cutlet and some sauce
on each tortilla. Fold or roll up. Makes 4 servings. Per serving:
560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg
cholesterol, 1585 mg sodium Source: Woman's Day, 12/17/91
Servings: 4
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.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Easy Cheesy Chicken With Chilies Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
