| 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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