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8 corn tortillas

1 c reduced-fat shredded cheddar cheese

½ c salsa

½ c light sour cream

1 diced tomato

¼ c sliced black olives

Preheat oven to 350 degrees. Lightly coat a 9” x 13” baking dish with cooking spray

Lightly coat a large skillet with cooking spray and place over a medium-high heat.

Add green onion, cilantro, and jalapeno. Sauté for 2 min. Add chicken and 1 can of
enchilada sauce. Cook, stirring occasionally until heated through – about 5 minutes

Pour the other 2 cans of enchilada sauce in a medium bowl and microwave until

warm – about 2 minutes. Dip each tortilla in the heated sauce and fill with 1/8 of the
chicken mixture. Roll up and place seam-side down in the baking dish

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until
heated through and cheese is melted – about 15 minutes.

Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a

spoonful of salsa and a dollop of sour cream, tomatoes, and olives.

4 servings

CONCLUSION

We, as Americans, are the fattest nation in the world. There’s a reason for that. We
eat all of the wrong foods and spend our time in a sedentary lifestyle that allows that

food to settle into areas of our bodies where we don’t want it to be. That food is then
converted into the energy that it was meant to provide, but when we don’t use that

energy, it turns to fat.

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