Chicken Enchiladas Recipe

Ingredients:

10 Ounces Cooked Chicken -- shredded

2 cups Scallions -- finely chopped

2 1/2 Cups Enchilada sauce -- see recipe

6 Inch prepared corn -- tortillas

1 1/2 Ounces Part-skim mozzarella cheese -- grated


Preheat oven to 400º F, 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

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

Weight Watchers Recipes

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Mexican Pasta Salad Recipe

Ingredients

• 12 ounces pasta, rotini (tri-colored)
• 2 cups cheese, mexican-style, grated (cheddar jack)
• 1 cup green bell pepper, diced
• 15 ounces black beans, drained
• 15 ounces corn, whole kernal (drained)
• 15 ounces kidney beans, drained
• 1/2 cup cilantro, finely chopped
• 12 ounces salsa, medium heat

Directions

1. Cook pasta according to package directions.
2. Drain pasta and cool under running water.
3. Drain all cans of beans and corn.
4. Combine all ingredients in a large bowl and mix well.
5. Cover and refrigerate for 2 hours before serving.

SERVES 10 -12

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Mexican Pizza Recipe

Ingredients

* 1 pound lean ground beef
* 1 medium onion, chopped
* 1 tsp. dried oregano leaves
* 1 tsp. salt
* 4 large (10") flour tortillas
* 1 medium tomato,seeded and chopped
* 1 cup shredded mozzarella cheese
* 1 Tbsp. thinly sliced, fresh basil leaves(optional)
* 1/2 cup grated Parmesan cheese (optional)

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400°F oven for 3 minutes.

Brown ground beef and onion in skillet over medium heat 8-10 minutes or until beef is no longer pink. Set colander over bowl and spoon beef into colander. Let drain for 5 minutes, then stir oregano and salt into beef.

Spoon beef mixture evenly over top of each tortilla; top with equal amounts of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12-14 minutes or until tortillas are lightly browned.

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Mexican Rice Recipe

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation

In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly. Do not stir.

Allow the rice to steam in the pan for 20 more minutes.

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Chili Rellenos Recipe

* 12 poblano chilies
* 1/3 cup canola oil
* 2 pounds thinly sliced flank steak (Try delli thin)
* 1 cup chopped yellow or green onion
* 1 garlic clove, chopped
* 2 cups fresh-diced tomatoes
* 1-teaspoon salt
* 1/2-teaspoon cumin
* 1 teaspoon ground black pepper

Chili Rellenos Recipe Batter:
* 8 eggs, separated
* 2 cups flour
* 3 cups cooking oil

Directions:
Roast the poblanos. Be sure to turn them often. They should be slightly charred when done. Place in a heavy plastic bag and set aside to steam for 10 to 20 minutes.

Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds. Rinse and drain well. In a large skillet, heat oil and add meat.

Brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper andcook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.

Stuff the peppers with the filling and secure with a toothpick. In a bowl, beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.

In a separate bowl add flour for dusting peppers and set aside. In a deep skillet, heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Soak up excess grease with paper towels.

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