Looking for a really fast, really tasty , beef and cheese enchilada recipe. 10 points for the best one. thanks to all who respond!|||For me the easiest way would be . . . *brown the ground beef *warm up the corn tortillas *pre heat oven at 350 *add ground beef to the tortillas and roll them up and put them in a cake pan *open a can of enchilada sauce and pour it over all the rolled up tortillas *add shredded cheese on top *put pan into oven and cook until cheese it melted and sauce is bubbling (about 30 mins or so). Hopefully this helps.|||I just have a yummy recipe of cheese enchilada with sauce but no beef, here is the link : http://www.baaiidu.com/cheese-enchiladas鈥?/a> Hope you love it.|||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 (see below) 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.

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