As I’m sure you can tell from the picture, this isn’t your typical enchilada. Instead of the classic red sauce, there is this creamy white sauce that is too delicious for me to describe to you. I was skeptical when I read through the recipe as soon as I saw the words “mozzarella cheese”. Mozzerella? Rarely do my italian cheeses meander south of the border. I think that’s what makes these so special–the creamy sauce is indistinguishable. Others may not know what’s in it (yogurt!), and they won’t care. We love these with quinoa–recipe posted on the site as well–as the sauce gets all over everything and well…you won’t hear me complaining. This recipe makes 6 enchiladas, which is 3 meals for my hubby and me. It’s inexpensive and is even better as leftovers, if you ask me.
|1||pound lean ground beef|
|1||bunch green onions, finely chopped|
|1||small can diced green chiles or jalapenos (or to your liking)|
|1||package taco seasoning mix|
|1||cup plain yogurt|
|1||(10.75 ounce) can condensed cream of chicken soup|
|2||cups shredded mozzarella cheese|
|6||standard size flour tortillas|
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
- In a medium bowl, mix together yogurt, condensed soup, and cheese.
- Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 9×13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
- Bake for approximately 20 minutes.
**we LOVE this with quinoa. I have a recipe posted on the blog, but we take a simpler route here. We simply cook it in the chicken broth like the directions say, and that’s it! We don’t add any other frills since this recipe has this great creamy sauce. It’s a perfect side and a great option to rice.