Title: Light: Chicken and Cheese Enchiladas
Categories: Poultry etc, Mexican
Yield: 4 Servings

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

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