| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Poultry etc, Mexican | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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