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| Light: Chicken And Cheese Enchiladas Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 4
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Ingredients
1 1/2 cup 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 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
8 corn tortillas
1 1/2 cup mild salsa
Cooking Directions:
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
mexican
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