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-> [Cheese, Cheese & Eggs, Chicken, Light, Poultry] -> [Light: chicken and cheese enchiladas Recipe] |
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Light: chicken and cheese enchiladas
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Chicken, Light, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Chicken, cooked, cubed | | 1/4
| lbs | Cream goat cheese (chvre) | | | -or light cream cheese, soft | | 1/2
| | Sweet red pepper, chopped | | 4
| | Green onions, sliced | | 1/2
| tsp | Ground cumin | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 8
| | Corn tortillas | | 1 1/2
| cup | Mild salsa |
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Procedures:
| 1 | In bowl, combine chicken, goat cheese, red pepper, half of the green onions, cumin, salt and pepper; set aside. | | 2 | 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. | | 3 | using tongs, arrange first tortilla batch in single layer on work surface. | | 4 | Quickly divide ?cup of the salsa among tortillas, spreading to edge. | | 5 | Arrange half of the chicken mixture in line down centre of each; roll up. | | 6 | Repeat with remaining tortillas. | | 7 | place enchiladas, with sides toughing, in greased 13x9-inch baking dish; completely cover with remaining salsa. | | 8 | Bake in 400f 200c oven for 15-20 minutes or until heated through. | | 9 | sprinkle with remaining green onions. | | 10 | per serving: about 290 calories, 23 g protein, 12 g fat, 24 g carbohydrate | | 11 | good source calcium, excellent source iron. |
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