Light: Chicken And Cheese Enchiladas

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Chicken - cooked, cubed
1/4 lb	113g / 4oz	Cream goat cheese - (chvre), or light cream cheese
1/2		Sweet red pepper - chopped
4		Green onions - sliced
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
8		Corn tortillas
1 1/2 cups	355ml	Mild salsa

Recipe 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 center 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.

Source:
Canadian Living magazine [Jan 96] Presented in article by Vicki Burns: "30 Minutes and Light: Enchiladas See the Light"

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