disappearing enchiladas
June 30th, 2008
You may not accept that it is possible to lose weight while on a diet which includes disappearing enchiladas but it is achievable. It is pivotal to not eat disappearing enchiladas or other high calorie enchiladas every day but in moderation.
As an example, I allow myself rich food one meal per week. I eat a low calorie diet for most of the week, say 1200 to 2000 calories a day, and then 1 day, I eat anything - within reason of course.
I have been eating like this for the last 6 weeks and it has helped me to lose 5 kilos. I have not accelerated my exercise habits or taken any vitamins or diet food. I have only been careful of what I eat 6 days per week and then eat whatever I like one day per week.
I also believe it helps to have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and reach your goals.
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 disappearing enchiladas which is one of my favourite|most admired|most adored|best loved southwestern recipes.
Disappearing Enchiladas
An original recipe shared with recipegoldmine.com by Jacquelyn Jurgensen
I made this recipe up one day and it is always a big hit…it is also really simple to do!
2 pounds ground beef
2 packages beef chorizo
1 cup Oaxaca cheese, crumbled
1 can of green chiles
1 large can chopped olives
1 cup green onions, chopped, divided
2 cups Mexican cheese blend, divided
1 cup sour cream, divided
Small flour tortillas
1/2 cup half-and-half
In a skillet brown the ground beef and drain; set aside.
Next, thoroughly cook the chorizo in a skillet and drain; set aside.
In a large bowl combine the beef, chorizo, Oaxaca cheese, green chiles, olives, 1/2 cup green onions, 1 cup Mexican cheese blend and 1/2 cup sour cream. stir until all the cheeses are melted.
Butter a 9 x 13-inch glass baking dish. Spoon the mixture into the tortillas, about 3-4 tablespoons for each tortilla. Roll the tortillas into an enchilada shape and place side by side in the dish. When the dish is full, pour the half-and-half over the top of the enchiladas. Bake at 350 degrees F for 30 minutes, then sprinkle the remaining Mexican cheese blend and green onions on top and bake for another 5 minutes. Serve hot.
Makes about 12 - serves 6.
NOTE: If you have extra filling mixture left after filling the tortillas, it can be used as a great dip if served with Fritos.
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%.
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