I love Enchiladas. It used to be that at every Mexican resturant I would order chicken enchiladas with red sauce. The red sauce started giving me heart burn however, so I found a great recipe for green sauce enchiladas. Then I moved to Korea and cannot find enchilada sauce. I was delighted on a recent trip back to America when my friend Laura served us enchiladas in white sauce. I could eat them without them eating me and I could find most of the ingredients in Korea.
Due to the ingredients I had available I had to modify almost every ingredient in her original recipe, but this is what I did.
2 cups chicken or turkey
360 grams of plain yogurt (or one container of sour cream)
1 envelope of cream of mushroom soup
1 1/2 cups of water
1 cup of milk
9 or 10 tortillas (click her for my homemade tortilla recipe)
Lots of cheddar cheese
Bring the soup and liquids to a boil in a sauce pan. Stir the mixture until most of the lumps are out.
Add in the chopped meat and yogurt/sour cream.
You will layer the pan like you would for lasagna. Place some sauce on the bottom to keep the enchiladas from sticking to the pan. Then layer tortillas, sauce, and cheese, repeat tortillas, sauce then cheese two more times or until your pan is full.
Bake at 400 for 40 minutes.
The next time I make this, I will make it in the crockpot and see how long it takes.
If you are cooking this meal in America you may want to follow Laura's original recipe instead of mine: