• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Light: Chicken and Cheese Enchiladas

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 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.

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