You might not think it is possible to lose weight while on a diet plan which includes chicken enchiladas but it is possible. It is crucial to not eat chicken enchiladas or other high calorie enchiladas every day but in moderation.

For instance, I allow myself moderately high calorie food one day per week. I eat a reduced calorie diet 6 days a week, say 1200 to 1600 calories each day, and then one day, I eat whatever I want – without going overboard of course.

I have been using this method for the last few weeks and it has aided me to lose 5 kilos. I have not increased my exercise plan or taken any supplements or diet food. I have simply been aware of what I eat on most days and then eat whatever I want one day a week.

I also believe it helps to have some support when on a weight loss program and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make chicken enchiladas which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Chicken Enchiladas

From the kitchen of Toni – Arizona

Let me see if I can do this to make sense. I don’t normally have a particular measured out way of cooking, just add here and there and see how it comes out (I think we are all like that).

About 4 boneless skinless chicken breasts, boil and shred
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped green chiles, or if you prefer to buy them fresh
    and roast yourself (this is what I prefer, but we can’t always
   get them decent)
1/2 medium onion, chopped
Grated Cheddar cheese, about 1 pound
Corn tortillas – I use anywhere between 10 to 12,
    torn into bite size pieces
Canola oil or your choice of oil

Boil your chicken and then shred it. Set aside. In large pan add both soups (do not add water or milk), green chiles and chopped onions. Now add your chicken to this. Heat to a slow simmer.

In a separate pan, heat about 1/4 to 1/2-inch oil. Add your torn corn tortillas and soft fry them. You don’t want them crunchy. Drain excess oil from tortillas on paper towel.

Add your soft fry corn tortillas to the chicken mixture. You will need to play with the amount of tortilla you add until it looks like you have enough tortillas added without making it too dry. Shut off heat. Now add about 1/2 of the grated cheese. You may also add some sour cream to this if you wish.

Spread mixture in a  greased baking dish. I normally use a 13 x 9-inch pan for this. Top with more grated cheese and bake at 350 degrees F for 20 to 30 minutes or until bubbly.

To finish this off you can top with salsa, sour cream and/or guacamole.

Warning! Don’t take too big of a piece of this, it is very filling and catches up with you. I think it swells in your stomach!

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.