Turkey Enchiladas
Serves 6
Recipe By: Cooking Light
1 carton plain nonfat yogurt -- (16-ounce)
Vegetable cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
1/4 teaspoon salt
1 Dash pepper
2 1/2 cups low-sodium chicken broth
1 cups shredded reduced-fat Monterey Jack cheese -- (4 ounces)
2 1/2 cups chopped cooked turkey or chicken -- (1-1/4 pounds)
1/4 cup commercial medium salsa
6 flour tortillas -- (6-inch)
Place a small colander in a 2-quart glass measure or medium bowl. Line
colander with 4 layers of cheesecloth, allowing cheesecloth to extend
over outside edges. Spoon yogurt into colander. Cover colander loosely
with plastic wrap; let stand at room temperature 2 hours. Spoon yogurt
cheese into a bowl; discard liquid. Set yogurt cheese aside. Coat a
medium saucepan with cooking spray, and place over medium heat; add bell
pepper and onion. Saute 3 minutes or until tender. Combine flour and
next 3 ingredients; gradually add broth, stirring with a wire whisk. Add
to saucepan, bring to a boil, and cook 3 minutes or until thickened,
stirring frequently. Remove from heat; stir in Monterey Jack cheese. Let
stand 10 minutes. Gradually stir in yogurt cheese. Combine 1 cup cheese
mixture, turkey, and salsa in a bowl; stir well, and set aside
..
Brush one side of each tortilla with water. Stack tortillas; wrap in wax
paper. Microwave at HIGH 30 to 45 seconds. Spread 1/2 cup turkey mixture
down center of each tortilla; roll up. Place in a 13- x 9- x 2-inch
baking dish coated with cooking spray. Pour remaining cheese mixture
over tortillas. Bake, uncovered, 25 minutes or until bubbly. Yield: 6
servings (serving size: 1 enchilada).
NOTES : Ann Beckerman, of Pittsford, New York, discovered Mexican
food while living in San Diego. She serves this family favorite with
Mexican rice and a salad.
http://www.terrypogue.com/Terry
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