Cheese and Chicken Enchiladas
2 cups chopped onion
1 1/2 cups chopped bell pepper
1 lb. chicken breast (boneless, skinless)
4 oz. cheese (low-fat)
1 tsp. cumin
1 1/2 cup salsa
4 tortillas (low-fat, 8")
1 cup bottled green taco sauce
Cut chicken into small pieces and cook with the onion and peppers in a non-stick skillet until the chicken is done. Add cheese, salsa and cumin and cook until cheese melts.
Place 1/2 of mixture in a 9x13 glass pan. Lay two tortillas over the mixture. Add remaining mixture and top with two more tortillas. Spread green taco sauce over the top. Bake at 350 degrees for 10 minutes.
Four servings: 500 calories, 43 grams protein
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 call 237-4580.
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