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!