| 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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