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 200 °C 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.

Burns: "30 Minutes & Light: Enchiladas See the Light"

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