1 1/2 cup 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 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
8 corn tortillas
1 1/2 cup mild salsa
Directions
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"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Light: Chicken & Cheese Enchiladas Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Enchilada; Mexican; Poultry
The History of Recipes
Food historians have tracked the existence of recipes way back into history, certainly as far back into history as the early Egyptians, and potentially, even further back. Having said that, generally, these old recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans were skilled in the use of many different spices, including a few you will know such as thyme, fennel and asafoetida. During the following few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and because of this cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications were increasing in popularity mostly due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Light_ Chicken & Cheese Enchiladas recipe.
