Yes, you can eat enchiladas and still lose weight. See recipe below and stick to your portion control! For most people correct portion would be two enchiladas.
I LOVE Mexican food. In fact, sometimes when I ask my husband what he wants for dinner he will say "anything, as long as it is not Mexican food..."
If you haven't tried the Body For Life Enchilada Recipe, it's TIME! (This recipe can be found on page 114 of the Eating for Life book)
Mom's Chicken Enchiladas - 4 servings
4 portions chicken breast
4 green onions chopped
2 Tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
3 (10oz) cans green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 (2oz) can ripe olives, sliced
1. Preheat oven to 350. Lightly coat a 9x13-inch baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center; about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally; until heated through, about 5 minutes.
4. Pour remaining 2 cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettuce onto four plates and place a portion of enchiladas on top. top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.
Serve and enjoy!
