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Ingredientes
- 1 1/2 c. Chicken, cooked, cubed
- 1/4 lb Cream goat cheese (chvre) or possibly light cream cheese,soft
- 1/2 x Sweet red pepper, minced
- 4 x Green onions, sliced
- 1/2 tsp Grnd cumin
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 8 x Corn tortillas
- 1 1/2 c. Mild salsa
Direcciones
- In bowl, combine chicken, goat cheese, red pepper, half of the green onions, cumin, salt and pepper; set aside.
- In steamer or possibly metal sieve set over boiling water, cover and steam corn tortillas, in 2 batches, for 3-4 min or possibly till very limp.
- Using tongs, arrange first tortilla batch in single layer on work surface.
- Quickly divide 1/2 c. of the salsa among tortillas, spreading to edge.
- Arrange half of the chicken mix 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 min or possibly till heated through.
- Sprinkle with remaining green onions.
- good source calcium, excellent source iron.
- Burns: "30 Min & Light: Enchiladas See the Light"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 133 | 43% |
| Total Fat 14.79g | 18% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 723mg | 30% |
| Potassium 562mg | 16% |
| Total Carbs 27.3g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.62g | 2% |
| Protein 17.37g | 28% |
