Alas, most of my measurements will be in English measure (which I guess only Americans use nowadays).
2 cans of enchilada sauce (I used El Paso brand)
1 pound of ground beef (some sort of cow)
10-12 tortillas (soft taco size, umm... Manny's)
1 can of chili with beans (Hormel Hot)
1 can of chili w/o beans (Hormel)
12 oz of Monterrey Jack cheese (I used a cheese substitute in this case)
You'll need a casserole dish, a stove and an oven for this. 9_9 Preheat the oven to 375 degrees Fahrenheit. Oh, right. A fry pan for browning the beef would also be handy, as well as having a source of gas or electricity for your kitchen.
Brown the beef, then drain the grease. Unless you love grease. I don't. Cut the brick of cheese (or tofu cheese in this case) in half, then dice the cheese, mix that and one can of enchilada sauce with the beef. Make sure the cheese is thoroughly melted. That tofu cheese melts pretty good, actually. o_o
Take a tablespoon of enchilada sauce, and grease the casserole dish with it. Using a spoon or spork, scoop the enchilada/cheese/beef mixture into each tortilla, then roll it up and place it seam-side down. You want to be a bit quick about placing the tortillas, since the sauce is apt to be spilling out of the sides of the damned things. Once you have the casserole dish filled (mine was 2 rolls on the side, and 8 in a row), you want to take the rest of the enchilada sauce and evenly drench the rolls with it. Grate the rest of the cheese over the enchiladas. w00t.
Next, you want to mix the two cans of chili together in the pan you cooked the beef/enchilada sauce/cheese in. Spork that evenly over the cheese and enchiladas, making sure to cover everything in the casserole. Pop the casserole into the oven (at 375F) for 20 minutes, and let it cool a bit when you take it out. Serves about 5-6 people.
Test^H^H^H^H The housemates thought the dish was great, and I'm pretty proud of this one.