10 refrigerated corn tortillas (1 package)
1 can black beans
2 boneless skinless chicken breast (about 1 lb)
1 large jar Pace picante sauce (or whatever salsa you like)
2 cups shredded cheddar cheese
Cook chicken breast in skillet with non stick cooking spray. Let cool, then shred with fork (I pre-cook and freeze the shredded meat, so on a work day I can make this meal in under half an hour). Set aside.
Cut tortillas in half. Place a thin layer of salsa in the bottom of a 13 x 9 inch rectangular cake pan to prevent sticking. Layer half of tortilla shells, chicken, beans, half the salsa and 1 cup cheese, then the other half of the tortillas. Dress the top with remaining half of salsa and cup of cheese. Bake at 350 degrees for 20 minutes.
This is a family size recipe, makes 8 servings. Each serving has 460 calories, and tastes just as good as a Mexican restaurant enchilada. Goes together like a lasagna instead of rolling the individual tortillas, so much quicker to make. Got the idea from a friend who makes her stuffed cabbage by layering the cabbage, sauce, and filling like lasagna to save time in the kitchen.
If I keep starting over, eventually it will stick, right?
Current weight: 140
Goal weight: 135