Free Recipe Light: Chicken and Cheese Enchiladas
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Light: Chicken and Cheese Enchiladas Recipe
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
Light: Chicken and Cheese Enchiladas Preparation
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 13×9-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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