Light: Chicken And Cheese Enchiladas

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Mexican, Poultry etc	4	Servings

INGREDIENTS

1 1/2	c	Chicken, cooked cubed
1/4	lb	Cream goat cheese, chvre
		or light cream
		cheesesoft
1/2		Sweet red pepper, chopped
4		Green onions, sliced
1/2	t	Ground cumin
1/4	t	Salt
1/4	t	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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