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Beef Sour Cream Enchiladas
Serves 12

1 lb. ground beef, browned, rinsed, and drained
1 cup "Nonfat Yogurt Cheese" (recipe follows) or fat free sour cream
2 tablespoons cornstarch
2 cans reduced fat cream of mushroom soup
1 small can chopped green chiles
1 cup (4 oz.) fat free cheese singles
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 cup (2 oz.) fat free cheddar cheese
1/2 cup (2 oz.) fat free mozzarella cheese
12 flour tortillas, softened
non-stick cooking spray

Mix together ground beef, nonfat yogurt cheese, cornstarch, mushroom
soup, and green chiles. Place about 2 large tablespoons of meat
mixture on each tortilla; roll up and place in casserole, sprayed
with non-stick cooking spray. Mix remaining meat mixture with
remaining ingredients; spread on top of tortillas. Bake at 400
degrees about 15-20 minutes.

Nonfat Yogurt Cheese

2 cups nonfat yogurt
Yogurt strainer or cheesecloth (coffee filters work also)
seasonings of your choice

Use a yogurt that has a culture in it; using one that contains a
gelatin base or carrageenan will not let the yogurt separate the
way it should.

Spoon yogurt into strainer or into cheesecloth. Gather cheesecloth
at the top and suspend over a bowl to catch the whey. Place in
refrigerator for 8 to 12 hours to drain. The longer it drains,
the more firm it becomes. To cook the yogurt cheese, add 1 tablespoon
cornstarch per cup of yogurt cheese to prevent mixture from
separating. Any flavor of yogurt may be used or your choice of
seasonings may be mixed in to create different flavors of cheese.

Makes 1 cup

Note: Use Nonfat Yogurt Cheese instead of sour cream, cream cheese,
ricotta cheese, or mayonnaise (2 cups yogurt = 1 cup yogurt cheese)


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