Cheese Enchiladas with Chili Sauce
Yield: 8 enchiladas

CHILI SAUCE:
1 1/2 pounds ground turkey
1/2 cup chopped onion
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
8 cups nonfat beef broth or bouillon
2 cans (14 1/2 oz each) whole, peeled tomatoes
3 tablespoons chili powder
1 tablespoon plus 1 1/2 teaspoon paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

ENCHILADAS:
16 (6-inch) corn tortillas
Vegetable oil
6 cups nonfat cheddar cheese, shredded
1 cup chopped onion
1 cup American cheese, shredded

For sauce, in large saucepan or Dutch oven, brown ground meat with onions, garlic powder, salt, and pepper. Drain. Add broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered 1 hour.

In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 mintues.

For enchiladas. heat oven to 350.

Heat about 1/2-inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla to soften, about 2 seconds on each side. Drain on paper towels.

In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11x7 inch baking dishes. Top with chili sauce. Cover with foil.

Bake 10 minutes or until hot.

Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.