Chicken Enchiladas -- Lowfat Recipe
Recipe
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
Recipe
Preparation
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
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Food Tips of the Week
Losing weight
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The problems associated with low carb diets
Its extremely popular, but it is truly safe for you?
Cutting out carbs may mean missing out on required nutrients from healthy carbohydrate foods which must be part of any well-balanced diet, in particular those provied by vegetables, grains and fruits.
Many scientific studies over the last few years have illustrated that high consumption of animal fat can cause increased chance of cancer, heart conditions and other inflammatory disorders.
Flavonoid foods
(inlcudes citrus fruits, brussels sprouts, scarlet runner bean and cayenne)
The flavonoids found in these natural foods are thought by nutritionalists to have properties in fighting cancer.
Nutritionalists researching the medical effects of flavonoids think they also have many other benefits to our health, amongst them, antiviral and antioxidant powers.
Most also have a low calorie count, so should be a part of every weight loss program.
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