Light: chicken & cheese enchiladas
Yield: 4 Servings
Ingredients:
- 1 1/2 c Chicken cooked cubed
- 1/4 lb Cream goat cheese (chvre) -or light cream cheese soft
- 1/2 Sweet red pepper chopped
- 4 Green onions sliced
- 1/2 ts Ground cumin
- 1/4 ts Salt
- 1/4 ts Pepper
- 8 Corn tortillas
- 1 1/2 c Mild salsa
Instructions:
In bowl combine chicken goat cheese red pepper half of the green onions cumin salt and pepper; set aside. In steamer or metal sieve set over boiling water cover and steam corn tortillas in 2 batches for 3-4 minutes or until very limp. Using tongs arrange first tortilla batch in single layer on work surface. Quickly divide 1/2 cup of the salsa among tortillas spreading to edge. Arrange half of the chicken mixture in line down centre of each; roll up. Repeat with remaining tortillas. Place enchiladas with sides toughing in greased 13x9-inch baking dish; completely cover with remaining salsa. Bake in 400F 200C oven for 15-20 minutes or until heated through. Sprinkle with remaining green onions. Per Serving: about 290 calories 23 g protein 12 g fat 24 g carbohydrate good source calcium excellent source iron. Source: Canadian Living magazine [Jan 96] Presented in article by Vicki Burns: "30 Minutes & Light: Enchiladas See the Light" [-=PAM=-] PA_Meadows@msn.com
