Cheese Enchiladas Sauce: 1/2 cup Chili Powder 3 cups un-salted Beef Stock 2 slices uncooked bacon, chopped 1 lb. Ground Meat 1 Onion, finely chopped 3 cloves Garlic, minced 1 tsp. Ground Cumin 1/2 tsp. Ground Oregano 1. In a blender, blend the chili powder with the beef stock until well blended. 2. In a medium saut茅 pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown. 3. Strain off any excess fat. 4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm. Enchiladas: 1 1/2 lb. Grated Cheddar Cheese 1/2 large Onion, chopped 1/4 cup Canola Oil 12 Corn Tortillas 1 Tomato, chopped 2 Jalapeno, Seeded, and ribs removed, diced 2 tbsp. chopped Fresh Cilantro 1. In a mixing bowl, combine the cheddar cheese and onions 2. In a medium size saut茅 pan, heat the canola oil until warm. 3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350掳 oven until cheese is melted and everything is hot and bubbly. 4. Top with the chopped tomatoes, jalapeno and cilantro.|||cook 1 pound of beef, drain it and add 1/2 a cup of cheddar cheese along with 1/2 a cup of encilada sauce. (i perfer Pace medium) heat some vegetable oil on the stove top, cook corn tortials in the oil foe only a few seconds each. spoon the meat mixture into the tortials and roll them up. Get a cake pan, put 1/2 cup of encilada sauce in the bottom bef roe you start putting in the rolled up enchildas. When the pan is full pour remaing encilada sauce over the tortials, also add some cheddar over the top. Bake at 350 for 25-30 mins.|||Beef Enchiladas Recipe courtesy Michelle LeBleu, Houston Astros Show: Food Network Specials Episode: Ballpark Cafe 2 Enchiladas: 2 1/2 pounds flank steak, cooked Vegetable oil 1/2 cup chopped cilantro 1/2 cup finely chopped onion 16 corn tortillas 1/2 cup oil, for frying tortillas 1 cup shredded monterey jack, plus 1 cup 1 cup shredded cheddar Salt and freshly ground black pepper Cilantro cream sauce, recipe follows Preheat the oven to 350 degrees F. Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered. In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes. Cover enchiladas with cilantro cream sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling. Cilantro Cream Sauce: 4 bunches cilantro 1 jalapeno, roasted and deseeded 1 cup heavy cream 1 tablespoon cumin Salt and pepper Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.|||1 package frozen corn tortillas 2 onions 2 cans enchilada sauce 2 lbs ground beef 1 lbs Colby cheese (grated) Brown beef and onions until done. Line oblong 9x13 cake pan with tortillas. Put 1/2 beef mixture on, then 1/2 of the cheese. Repeat layers. Pour sauce over all and bake at 350 degrees until bubbly and cheese is golden brown. This is very yummy - hope you like it!

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