dave - ha ha ~ there were, exactly, 40 candles on that cake!!
blancher - i am pretty darn certain that smoking the burger (or pork, or shredded beef, or chicken) would be great with this. i keep intending to try, but ever get around to it. my little chief would work great for the burger, adding lots of smoke flavour without cooking anything, but i ams ure a smoke cooker (offset, propane, electric etc.) would do very well, also.
casino - i agree about the fopoulr vs. corn. i prefer corn myself, but mrs. tas prefers the flour. i gotta say, even with flour these are extremely good - they don't get too gummy, but of course that depends on how much sauce is drizzled after filling the pans, and how long it's cooked etc.
sprky - as prepared, these enchiladas are not "hot" at all, but they do pack plenty of flavour and (non-hot) spice - very good and very savory. i know that the gravy can kind of throw people off a little, but like i said, think about it: it's just thick beef broth or stock, and it really adds to the final product. beef plus tomato plus mexican spices = really, really WONDERFUL stuff, every time, and the gravy adds beef flavour as well as a thickness to the sauce that is out of this world, rich and wonderful.
al, kevin, ahron, werdwolf and gary - these definitely are good - there is a "weeknight cooking componet, with the canned sauce etc., but i can certainly vouch for the results. plus, you can, of course, make your own sauce and use your own spice mixtures to turn this into something more "homemade!"
thanks agian, guys - if there are any questions, let me know - and if anyone tries these, please let me know how you like them!