It's enchiladas, but these are definitely not authentic Mexican. I found the recipe when I lived in Texas, but it doesn't even qualify as Tex-Mex. However, even folks who don't care for Mexican food usually like this. The directions here are for a full recipe. The photos show only a half batch, because that suits the two of us just fine.
The original recipe was called "Turkey Enchiladas," because it called for ground turkey. Nowadays I use whatever I have on hand, which can also mean loads of vegetables for a vegetarian version (portobello mushroom enchiladas are tasty). Other modifications are noted below.
1 pound ground meat (I used grass fed ground pork)
1 small onion, chopped
1 pkg taco seasoning (I used fajita marinade)
2 cans cream of mushroom soup
1/2 small carton sour cream (I used yogurt in this batch)
1/2 soup can milk (if soup in concentrated. Mine wasn't, so I omitted it)
flour tortillas (about 10 small or 6 large)
2 cups grated cheese (we like sharp cheddar)
salsa or picante sauce, hot or mild according to taste
Brown ground meat and onion in a bit of olive oil. Add taco seasoning or a swig of fajita marinade.
While the meat is browning, mix the sauce: mushroom soup, sour cream, milk, and salsa to taste. In the above photo I'm substituting yogurt in place of the sour cream and milk. We like our yogurt liquidy for cereal, so mine has been well stirred to get that consistency.
Fill each tortilla with some browned meat and a generous sprinkle of cheese. Add a spoonful or two of sauce, roll, and place in an 8x12 inch baking dish (for a full recipe).
There should be plenty of leftover sauce to pour over all. I use a scraper to work the sauce in between all the rolled tortillas. Sprinkle with remaining cheese and bake at 400 F for 15 to 20 minutes or until bubbly.
This is a great make-ahead recipe to pop in the oven right before dinner. This allows the tortillas to absorb some of the sauce making them soft and yummy. Alternatively, the dish can be covered with foil before baking.
We love these with salad and/or Spanish rice on the side.
American Enchiladas © February 2011 by Leigh at http://my5acredream.blogspot.com/