Recipe - Light: Chicken And Cheese Enchiladas

1 One half cup Chicken, cooked, cubed
One fourth pound Cream goat cheese (chvre)
or light cream cheese,soft
One half Sweet red pepper, chopped
4 Green onions, cut or sliced up
One half teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Pepper
8 Corn tortillas
1 One half cup 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 34 minutes or until very limp.

Using tongs, arrange first tortilla batch in single layer on work surface.
Quickly divide One half 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 13x9inch baking dish;
completely cover with remaining salsa. Bake in 400F 200C oven for 1520
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