1 Whole Wheat Enchiladas with Cheese Sauce

I made this the other night, and it was a big hit with everyone.  I didn't have enough paprika to make a traditional enchilada sauce, and I didn't really want to go the taco route.  So, I found a recipe for a white cheese sauce and tweaked it a little. Very simple to assemble, and then just pop it in the oven while you relax before dinner.

Heat oven to 400.

1 lb organic ground beef or chicken

taco seasoning (I use this recipe, instead of a packaged type)

1 bunch green onions, chopped

1 cup plain yogurt (I used Greek)

1 can of condensed cream of chicken soup (I make my own, no MSG!  Here is the recipe.)

2 cups shredded Mexican blend cheese, or mozzarella

4-6 whole wheat tortillas

Brown the meat and onions, then add the taco seasoning.  Stir until it's well coated (add some water if needed) and set aside.

In a bowl combine the yogurt, soup and cheese, and mix well.

Add meat evenly to each tortilla, and a couple spoonfuls of the cheese mixture, roll up and place into an appropriate-sized baking dish.  Top the enchiladas with remaining cheese sauce, top with onions and chopped tomato for garnish if desired, and pop into the oven for 25-30 minutes, or until the cheese is bubbly.

I really love the tangy flavor the yogurt gives!  It's really nice with the cheese.  The soup gives it a full-bodied taste, and really, you won't miss the white flour tortillas - the whole wheat are great!