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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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 866
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