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Easy Enchilada & Salsa Recipes

Article by Diet Bites

A warm and flavorful recipe that will tingle your taste buds.....

Wrap your weight loss plan around this delicious, lower calorie enchilada recipe - as well as our Fruited Chicken recipe which follows.

Both were created to stick to your ribs; a satisfied dieter is a happy dieter.

The Giant's Green Chicken Enchilada

The Recipe Ingredients

1 small can of green chili Salsa Verde (or use our recipe below)
2 corn tortilla shells (50 calories each)
1/2 cup of shredded reduced fat cheese (150 calories)
1/4 to 1/2 cup of sauteed onions, any variety
non-stick cooking spray

How to Prepare Our Giant's Green Chicken Enchilada Recipe

Heat a skillet that has been sprayed with the cooking spray. Cook each corn tortilla shell on both sides until tender. Do not overcook or the result will be a very tough or crisp shell.

Tuck the shredded cheese and onions into the tortillas; roll to form the shape of an enchilada. Placing the cheese and onions to one side of the shell allows for easy rolling and is the traditional technique for making enchiladas. Be sure to reserve some of the cheese and onions.

Place into a small oven-proof dish. Top with reserved cheese and onions and place into a preheated 350 degree oven - or toaster oven until the cheese is hot and bubbly. Remove and top with warm salsa Verde.

Makes one serving for about 300 calories. Serve with 1/2 cup of Mexican rice for an additional 100 calories. Enjoy with a calorie-free soda.


Green Salsa Verde Recipe

Mexican Salsa RecipeIf you wish you can easily turn this into a red salsa by using red vine-ripened tomatoes instead of the tomatillos.

The Recipe Ingredients:

2 cups of husked tomatillos
1/4 cup of chopped onion
2 cloves of minced garlic
1/2 cup of cilantro leaves
1 jalapeno pepper, seeded and chopped
1/4 teaspoon of ground cumin & 1 Tablespoon of ground chili powder
1 teaspoon of extra virgin olive oil

How to Prepare Our Green Salsa Verde Recipe

Blend all of the ingredients using a food processor or blender until a chunky texture is achieved. Transfer to a sauce pan and simmer for about 10 minutes. May be served either hot, cold - or used in recipes such as our tasty enchilada recipe above.

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