Yesterday we started defrosting some hamburger patties that I had formed from the 400 pound pile of ground beef sold by Costco. However, today I wasn’t feeling hamburgers, and Jessica asked me to use up the Erivan Acidophilus Yogurt I had purchased from Garden of Eden. As an interesting aside, it was the cheapest one they sold and is a great plain, wet yogurt! Others agree.

I used’s ingredient search and found an enchilada recipe by Vanessa Robbins that had 4.5 stars. The recipe had a few problems for me. First it was too big, second it called for taco seasoning mix (I generally don’t keep seasoning mixes around), third it called for condensed cream of chicken soup (another ingredient I don’t stock). So, as usual I adjusted the recipe. I scaled it by a third using AllRecipe’s recipe scaling tool, than adjusted manually so it made sense. Finally I reworked the missing ingredients based on common equivalents. So here you can compare the final recipe that we used for dinner versus the original.

For more pictures of the enchilada making process, checkout the enchilada Flickr set.


  • 1 pound lean ground beef
  • 4-5 green onions (scallions), finely chopped
  • 1 diced fresh jalapeño pepper or equivalent jarred, or to taste
  • 3 tbsp. water
  • 1 tbsp. chili powder
  • 2 tsp. onion powder
    Fast cream of chicken soup:

    • 3 tbsp. butter
    • 3 tbsp. all purpose flour
    • 1/2 cup chicken stock
    • 1/2 cup milk or half & half
    • Salt & pepper

    Make light roux of butter & flour. Whisk in stock, whisk in milk, and bring to high heat until thick. Season well, cool.

  • 1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
  • 1/2 tsp. salt
  • 2/3 cup plain yogurt
  • 2/3 can condensed cream of chicken soup
  • 1 1/3 cups shredded mozzarella cheese
  • 6 (6-inch) corn tortillas


  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeño peppers until the beef is evenly brown. Stir in water and all the spices. Simmer until water has evaporated.
  3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in an 8-inch square baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
  5. Bake in preheated oven for 20 to 30 minutes.
posted by Lon at 09:12 PM Filed under Miscellaneous. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.