Recipe: Enchiladas

		Blocks
Enchiladas		Protein	Carbs
16 oz.	Cooked meat: chicken, turkey, pork, ground beef.  Chop or shred.  A  food processor with slicer or blade works.	16
1/3 C	Greek yogurt	1	0.5
1/2 C	Picante		1
8	Soft corn tortillas		16
1 C	Salsa verde (Herdez $1.77 for 16 oz bottle)		1
7 oz.	2% sharp cheddar cheese, grated	7
		24	18.5
	Mix the chooped meat with the yogurt and the picante.  Divide into 8 portions.
	Soften tortillas in the microwave if needed.  Fill each tortilla with 1/8 of the mixture, roll and place in 6"x10" pan.
	When all enchiladas are rolled, pour 1 cup salsa verde on top and sprinkle cheese on top. BAke at 350 until cheese is melted and they are hot.
	Serve with a green beans or brocolli or other green vegetable.  Makes 8 - 3 block servings
*	If you want to eat it alone, just use 3 oz of cheese.  They will be 2.5 blocks each.
	If you cannot have milk products, leave out the yogurt and cheese and add an equal number of blocks (ounces) of meat.  If you don't have Salsa Verde you can use picante sauce. C=Cup