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Name: Light- Chicken and Cheese Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 lb Cream goat cheese (chvre); 1/2 Sweet red pepper, chopped; 1 1/2 c Mild salsa; 1/4 ts Pepper; 8 Corn tortillas; 4 Green onions, sliced; 1/2 ts Ground cumin; 1 1/2 c Chicken, cooked, cubed; 1/4 ts Salt

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INGREDIENTS

1/4 lb Cream goat cheese (chvre)
1/2 Sweet red pepper, chopped
1 1/2 c Mild salsa
1/4 ts Pepper
8 Corn tortillas
4 Green onions, sliced
1/2 ts Ground cumin
1 1/2 c Chicken, cooked, cubed
1/4 ts Salt

Servings

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

NOTES

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Light- Chicken and Cheese Enchiladas

1/4 lb Cream goat cheese (chvre)
1/2 Sweet red pepper, chopped
1 1/2 c Mild salsa
1/4 ts Pepper
8 Corn tortillas
4 Green onions, sliced
1/2 ts Ground cumin
1 1/2 c Chicken, cooked, cubed
1/4 ts Salt

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

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Nutrition

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Serving Size: 1 Serving (510g)
Recipe Makes: 4 Servings

Calories: 866
Calories from Fat: 101 (12%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 5.6g
Cholesterol 0mg		0 %
Sodium 756.6mg		26 %
Potassium 1017.6mg		27 %
Total Carbohydrate 178g		52 %
	Dietary Fiber 25.9g	104 %
	Sugars, other 152.1g
Protein 23.5g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 866

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