Jenn's Enchilada casserole - Linda's version

Ingredients:
2 pounds ground turkey meat
1 16 oz. (two cups) sour cream
1 can cream of chicken soup (low fat)
3 cups salsa or picante sauce
1 medium onion, chopped
3 cups cheese
6 flour tortillas (whole wheat)

Brown ground meat and onion. Drain well. Add sour cream, cream soup, and salsa. Stir well and let it cook until the sauce begins to bubble. Coat a 9 x 13 glass baking dish with cooking spray. Tear two tortillas and put in a layer in the bottom of the pan. Put 2 1/2 cups of meat mix on top of tortillas. Add layer of cheese (one cup). Repeat two more times for three layers total (on last layer put the remainder of the meat mixture which may be a bit more than 2 1/2 cups). Bake at 400 degrees until the cheese is completely melted (20 to 30 minutes). Serve hot.

Notes - I think you could use yogurt instead of sour cream if that's all you have available. I have not tried that yet though. I have also only used bought salsa - I am in America =). If you try this with a home made salsa, let me know. If you don't have a condensed cream soup, you can use the condensed soup substitution listed earlier in the blog. Enjoy.

note from August 5, 2008 - I have now started using half nonfat yogurt and half nonfat sour cream. I am sure that yogurt could easily be used for the whole thing. I am still waiting for someone to send me a good home canned salsa recipe to substitue for the bought kind I am buying in the US.