Creamy enchiladas

My family loves Mexican food, but I hate how fattening many recipes can be. Too often, Mexican dishes are full of cheese, lard or are fried in grease. I came up with this recipe to fill the craving for Mexican food, without all the extra fat and calories. Plain yogurt with a sprinkling of lemon juice is an excellent substitute for sour cream. Sour cream has about 100 calories per tablespoon; yogurt has about 100 calories per cup. This recipe is creamy and satisfying, but with considerably less fat and calories of many similar dishes.

Creamy enchiladas
2 cups cooked chicken, diced
1 cup plain yogurt
4 ounce can green chilies
1/3 cup salsa
14.5 ounce can cream of mushroom soup
8 flour tortillas
½ cup Monterey Jack cheese, grated

In a large bowl, mix together the yogurt, chilies, salsa and mushroom soup.

Put a couple of spoonfuls of the yougurt/soup mixture in the middle of a tortilla. Add one-eighth of the chicken and a sprinkling of cheese.

Roll the tortilla and place seam side down in a greased 9x13-inch baking pan. Repeat with the remaining tortillas. You should have leftover yogurt/soup mixture – spread this over the rolled tortillas and top with remaining cheese.

Bake for 30 minutes at 350 degrees until enchiladas are browned and bubbly on top.

Yield: 8 enchiladas. Serve with rice and fruit.