Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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"

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