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

As an example, I allow myself these kinds of food one day per week. I eat a calorie controlled diet for most of the week, say 1400 to 2000 calories per day, and then on the last day, I eat anything – within moderation of course.

I have been using this method for the last 6 weeks and it has aided me to lose 5 kilos. I have not changed my exercise routine or taken any supplements or diet food. I have only been aware of what I eat most days of the week and then eat whatever I want one day a week.

On my one free day per week, I like to eat southwestern food. I never imagined I could lose 5 kilos while eating southwestern meals but am very pleased to see it does work. If you want to try some southwestern food, I advise you make shrimp enchiladas which is one of my favourite southwestern recipes.

Shrimp Enchiladas

Yield: 4 servings

1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 cup (1 small) chopped green bell pepper
1 clove garlic, finely chopped
1 1/4 cups (10 ounce can) enchilada sauce
    with green chiles and inion, divided
1/2 pound cooked bay shrimp
1/4 cup vegetable oil
8 (6-inch) corn tortillas
1 1/2 cups (6 ounces) shredded Monterey jack
    or mozzarella cheese, divided
Sliced red bell pepper (optional)

Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

Add 1/4 cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through.

Pour remaining enchilada sauce into small skillet; heat until warm.

Heat 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.

Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain.

Pass tortillas through enchilada sauce. Spoon 1/4 cup shrimp mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake in preheated 350 degree F oven for 5 to 8 minutes or microwave on HIGH (100) power for 2 to 3 minutes or until heated through and cheese is melted.

Top with bell pepper slices.

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%.