Turkey Enchiladas - 1

Recipe Ingredients

1		Plain nonfat yogurt - (16-ounce)
		Vegetable cooking spray
3/4 cup	109g / 3.8oz	Chopped green bell pepper
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	15g / 0.5oz	All-purpose flour
3/4 teaspoon	3.8ml	Ground coriander
1/4 teaspoon	1.3ml	Salt
1		Pepper
2 1/2 cups	592ml	Chicken broth
1 cup	146g / 5.1oz	Shredded reduced-fat Monterey jack cheese - (4 ounces)
2 1/2 cups	156g / 5.5oz	Chopped cooked turkey or chicken - (1-1/4 pounds)
1/4 cup	59ml	Commercial medium salsa
6		Flour tortillas - (6-inch)

Recipe Instructions

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).

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