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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 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
8 corn tortillas
1 1/2 cup 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
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Light: Chicken & Cheese Enchiladas Recipe brought to you by Mexican Recipes To-Go
