Jenn's Enchiladas (original recipe)

Here's a fun dish that I got from my sister. I will give you the original version and then my variation. Part of the reason I changed the recipe was because I was using whole wheat tortillas and they were a bit heavy and seemed like too much bread. My version is also faster and easier. You may still prefer the original version, so I'll give that to you first:

Ingredients:
1 to 2 pounds hamburger meat
1 16 oz. carton sour cream
1 can cream of Mushroom Soup
1 medium jar of Mild Pace Picante Sauce (24 oz)
1 medium onion, chopped
1 block of sharp cheddar cheese (1/2 pound)
1 pkg. flour tortilla shells (10 to 12)

Brown hamburger meat and onion. Season with garlic, salt and pepper. Drain well. Add sour cream, cream of mushroom soup, and picante sauce. Stir well and let it cook until the sauce begins to bubble. When the sauce mixture bubbles, spoon it into the tortilla shells, roll the shells and place them into a 9x 13 casserole dish. After the shells have been used, take the remainder of the sauce and pour it over the tortilla shells. Grate the whole block of cheese and sprinkle it over the top. Bake at 400 degrees until the cheese is completely melted. Remove and serve!

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.