Ground beef Enchiladas

I have been without an oven for 9 months!  Brad finally fixed it (since the professional repair people couldn't). So now I'm excited to try some baking! Which means casseroles. Brad cringes at the word but I'm determined to find some that can be added to my rotation. :) but enchiladas can count and not be a casserole. :)

Can sub sour cream for yogurt and use flour or wheat tortillas. I like corn and Brad likes flour so I do a mix. I add olives and green onions on top with fresh cut tomatoes and shredded lettuce. 

INGREDIENTS 

1 1/2 pounds lean ground beef

• 
  1 bunch green onions, finely chopped
• 1 diced fresh jalapeno pepper, or to taste
• 1/4 cup water

• 1 (1.25 ounce) package taco seasoning mix

• 1 cup plain yogurt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded mozzarella cheese
• 6 (6 inch) corn tortillas

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. 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 a 7x11 inch 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.