Serious Eats - seriouseats.com

checkout helen corbitts enchiladas. these are what my grandma used to make, and are pretty good, sans authenic.

http://books.google.com/books?id=v2qOcGticqwC&pg=RA1-PA41&lpg=RA1-PA41&dq=helen+corbitt+enchiladas&source=bl&ots=ePRaNvyytW&sig=074Ww_aAs--hyFo6aUHWo4MC1aU&hl=en&ei=zSPaSZCpDJbEMs-MnPUO&sa=X&oi=book_result&ct=result&resnum=1#PRA1-PA41,M1

One more idea - this recipe is from an old friend's mother in law:

For the topping: combine 1can ro-tel, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 EACH red bell pepper, green bell pepper, jalapeno, and yellow onion - all diced, 1 handful diced cilantro, and 1 package Mexican shredded cheese.

For the filling: 3 cooked, diced chicken breasts. I like the John Soules pre-seasoned fajita meat myself. Fill approximately 12 flour tortillas with the chicken, roll up, and place in a greased, 9*13 baking pan.

To finish: Pour the soup/cheese/veggie topping over the tortillas, cover the dish with foil, and bake for 40 minutes.

Makes great leftovers - even cold!

I pair mine with homemade salsa - 1 can diced tomatoes, 1 can ro-tel, a handful of cilantro, blended to desired consistency and seasoned with garlic salt and pepper

Enjoy!

Make your own!!!

There are recipes online, but here's what I do to save money. Buy some buttermilk--the smallest amt you need with a tiny bit leftover. Then take a clean jar and put a few oz of the buttermilk in it and top it off with regular milk. Put on lid. Let sit on counter overnight or until it thickens. Refrigerate. Use as needed.

Couldn't be easier.

Another vote here for the powdered stuff. It stores really well in the fridge and lasts for a really long time.

Buttermilk can be frozen. I measure and pour one cup in a baggie and freeze it. Freezing will make it a little bit grainy but it doesnt matter for what I cook with it.

You could explore other recipes that use buttermilk to use it all; buttermilk biscuits and buttermilk pancakes, or a pound cake.