One of my favourite meals. The recipe goes sort of like this:
In a pot, brown some ground beef. I like to throw in some chopped onion as well. Add a cup of beef bouillon dissolved in water, a 14 oz can of tomato sauce and a can of red kidney beans. Spices: chili pepper, cumin and pepper. If you have it, you can add one of those little packets of enchilada spice/sauce things, but they really don't contribute anything to what we have here. Simmer uncovered for about 15 minutes. What you want is something that isn't particularly runny.
Get out a package of flour tortillas and a rectangular baking dish about wide enough to hold a rolled-up tortilla. Spoon a bit of sauce into the tortilla, roll it up and pack them into the baking dish. Leftover sauce can be spooned over the whole thing when the pan is full of tortillas. Cover with grated cheese. Old cheddar.
Bake about 30 minutes in the oven at 350F, covered until the last 5 minutes.
When serving, I like to cover the enchilada with salsa, hot sauce, sour cream (or low-fat plain yogurt), some green onion and some shredded lettuce.
One final thing: you can make this dish with chicken in place of ground beef. Also good.
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