I have made this recipe about 10 times and it is a family favorite! I use sour cream instead of the yogurt (I made it once with yogurt and my family prefers the version made with sour cream instead of yogurt). From making this I have found that substituting fresh chives for the green onions works fine (for those times when I had no green onions but my chive plants are always producing). Also I have found that when I have no jalapenos that tabasco peppers work as a good substitute (I grow tabasco peppers in my garden). The one time I used a habanero, my family said it was a little spicy for their tastes - but I enjoyed the extra heat of the habanero (with any pepper I don't clean out the seeds, I just dice and add it in). A tip I used from another review is to heat up some oil in my cast iron skillet and to "heat up" the tortillas about 3-4 seconds each side before putting the filling in. This makes for an easier time rolling/folding them and IMHO it also gives the tortillas a better taste. I usually use corn tortillas, but have used flour tortillas the same way in this recipe with great results. I would also like to give a big thank you to the poster of this recipe, as my family loves eating these.

Really tasty and easy!

This was good BUT I did make a few changes. I save myself the time and mess of rolling the tortillas (plus, unless corn tortillas get heated or oiled they don't go willingly into rolls lol w/out crackin') I took a stack of corn tortillas right out of the bag and cut them into small squares (like 1 inch by 1 inch). I then tossed all the main ingredients together in a bowl and put it into a glass 9x13 baking dish. Then I topped it with the soup mixture (reserving some shredded cheese to top and melt in the last 10 minutes of baking). ALSO: Instead of a jalapeno I used a small can of diced mild green chiles. I used cheddar cheese instead of mozarella and sour cream instead of yogurt. This made it super easy and yummy too. :)

I made these with cream of mushroom and sour cream instead...I know I know, I changed the recipe. These changes allowed for a nice sauce inside the enchiladas. Although these enchiladas were decent the first day I cooked them, they were EXCEPTIONAL two days later after the ingredients had a chance to meld. I will be making these again.

These were good but not great in my opinion. Corn tortillas tear easily when rolled so that was a small problem. I left of the pepper and green onion (family preference). I did make a few additional enchiladas filled with bbq chicken and glazed onion. Make sure you cover the enchiladas completely with the sauce and foil, unless you want the edges to be crisp.

I didn't care for this dish and neither did my children. The tortillas completely tore apart after rolling and there wasn't sauce that the traditional enchiladas normally have.

I love this recipe. It has become my go to recipe for a quick meal when guest are coming over. Everyone always cleans their plates. I did follow others advice and used sour cream in place of the yogart and flour tortillas....

This is such a simple easy recipe and kids love it. I use two peppers to add more spice. I also added green chili enchilada sauce for spice.

This was a really tasty recipe. I layered instead of rolled. We have really good leftovers now. Thank You!

BEST ENCHILADAS EVER!! I as well used sour cream and cream of mushroom with monterey jack cheese. Instead of regular rolled up enchiladas i made an Enchilada Pie, just layer ur baking dish with tortillas then meat with cream sauce and you have and Enchilada pie!

family loved it. I did substitute sour cream

This recipe was great..Kids loved it...I had a burrito kit on hand so used that..I substituted green pepper for the jalapeno (my family doesn't like hot foods) Also used sour cream instead of the yogurt. I didn't have Cream of Chicken soup so used Cream of Celery instead..It was still excellent and I can't wait to try it with the Cream of Chicken soup next time...

This recipe is amazing! I did make a few changes. My meal plan went from serving two people to seven without another trip to the store, so I used 2lbs of ground beef. I had a ten pack of corn tortillas and I sliced them into fours. I then lined the bottom of my 13x9 pan with tortillas, then a layer of meat, then a layer of the sauce mixture (I used sour cream instead of yogart and used half Mozzarella/half Mexican Blend for the cheese) I was able to layer it all 3 times and then added another sprinkling of shredded cheese on top of the entire dish. Baked it for 20 minutes and perfection! This was great! and everyone loved it! Even sent the wives home with the recipe! This one is definitely going to be made again!

I used Dyann's suggestions to make this a little healthier and my hubby and I enjoyed these very much. The first time I made these, I used cream of mushroom soup and I will go back to that next time. This will be one of my regulars.

This recipe is so delicious. I was a little skeptical with the soup but decided to make it anyway because of the other reviews. I substituted the yogurt for low fat sour cream and added mexicali corn and rotele tomatoes. My boyfriend and I stuffed ourselves it was so good and we have leftovers.

VERY Good!! surprisingly delicious for really so few ingredients! And I just loved the creamy sauce on top...I was out of yogurt, so I used half-n-half (which I know is high fat, but it was all I could come up with)...anyway, my three year old AND my 13 mo old ate it! I also used a whole chopped poblano instead of the jalapeno. Excellent recipe, I will make it again and again I'm sure!!

So great, I use fat free yogurt and cream of chicken soup and it is still rich flavor! My tortillas always fall apart but it is still great.

Loved it! I used fat free sour cream instead of yogurt. I also sprinkled extra cheese on top.

Love it! These are definitely in our top 3 favorite recipe list. I double the sauce but other than that this recipe is perfect!

These are the best enchiladas.. even my picky 5 year old ate 3... LOVE THEM.