Ok, so not too sure........I sent in the recipe below for one of the other LAWL members to our "pure chef." I didn't really even read the recipe, as I have never had a problem with the LA chef before. I just copied and pasted from my e-mail. I am sure Krista can clarify if there are any other questions. Between the two of us, I am sure we can get this recipe stated more clearly. Thanks for pointing this out
Can someone give me the LA exchanges for this recipe? It is one of my favorites.
2 cans of Old El Paso enchilada sauce (10 3/4 oz cans)
2 pounds chicken, boiled
8 ounce cheddar cheese, shredded
8 ounce fat free sour cream
10 3/4 ounce of cream of chicken soup
10 3/4 ounce rotel tomatoes
8 tortilla) flour tortillas
1. Boil 2 pounds boneless chicken breast in a large pot, boiling until meat starts to fall apart; drain. Pull apart. Stir in rotel tomatoes and 1/2 of sour cream.
2. Combine enchilada sauce & cream of chicken soup in a separate pot; bring to a boil.
3. Spoon 1/2 cup chicken mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons of shredded cheddar cheese. Roll up tortillas, and place each, seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Pour Enchilada Sauce mixture over top.
4.Sprinkle remaining shredded cheddar cheese over enchiladas.
5. Bake, uncovered, at 350deg for 20 minutes
10/14/2013----game ON! 213
Weekly Losses with Official WI day on Mon:
Week 1 Oct 21: WI 210.4 Loss: 2.6 lbs.
Week 2 Oct 31: WI 209.4 Loss: 1.0 lbs.
Week 3 Nov 4: WI 208.8 Loss: 0.6 lbs. WW
Week 4 Nov 11: WI 208.2 Loss: 0.6 lbs.
Week 5 Nov 18: WI 203.2 Loss: 5 lbs
Week 6 Nov 25: WI