Like Jillian says, if you want great abs (or other muscle definition), you've got to make sure you're eating a healthy diet. You don't need to go crazy with that (unless you want Anita's abs), and small changes can make big differences.
In a dish like enchiladas, using reduced-fat cheese can make a big difference without a significant loss of "trueness" to the original. Replacing regular cheese in this recipe with reduced-fat cheese saves 90 calories and 10 grams of fat. But because there's so much flavor in the sauce, and familiar textures with the beans and tortillas, the change isn't as noticeable as in other dishes.
1 (15 ounce) can diced tomatoes, drained
1 teaspoon fajita seasoning mix (or to taste)
3/4 cup fresh cilantro, chopped
1 (15 ounce) can green enchilada sauce
2 cups shredded low-fat cheddar cheese
12 corn tortillas
- Mix all the bean mixture ingredients together.
- Combine the red and green sauces.
- In a small 3-1/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients.
- Begin with enchilada sauce, enough to cover bottom.
- Add a layer of corn tortillas, torn up in big chunks, to cover bottom.
- Spread bean mixture to cover the tortillas.
- Sprinkle shredded cheese, to cover.
- Add whole chiles, to cover (optional).
- Cover with sauce.
- Continue adding layers until you reach the top of the crock pot.
- Cook on low for 6-8 hours, or on high for 3-4.
- For a large group, double and use a 5-6 quart crock pot.
Nutritional Information (assuming 6 servings)