Holy Moses but those look awesome!
Might there be a recipe you would be willing to share for those?
Sure.
The sauce won't be the same, NDA and all that, but I can offer a completely acceptable substitute you can find in the store.
For 12 enchiladas as pictured.
1.5 lbs 90/10 ground round
1 lg and 1 sm yellow onion, small dice
8 cups Sharp Cheddar cheese regular shred. Not Fine
12 flour Fajita sized tortillas (El Milagro if they are in your area are the absolute best store bought)
4 14.5 cans of La Preferida Red Enchilada sauce (if you can get Rick Bayless Frontera brand that's good too, try to avoid Ortega --Use Old El Paso if you must use a national brand)
salt
pepper
garlic powder
Brown beef seasoning with salt pepper garlic powder when pink just disappears add onion and go for about 3 minutes, just until the onion softens.
Remove from heat and drain
in a large sauté pan add two of the cans of sauce plus about an ounce of water used to clear out the remaining sauce stuck in can (you paid for that sauce too!)
low heat, just to warm the sauce.
put a couple tablespoons on bottom of casserole dish to prevent burning and sticking
add 1 tortilla at a time covering it completely with sauce and let it soften just enough to make rolling easy.
add oh, about 3 T of meat and a 1/2 handful of cheese and roll
halfway you'll have to add the other cans to the pan
Pour left over sauce over the tops of the rolled enchiladas (especially around the sides)
Cover it all with cheese
Cover with foil
bake 375 for 30 min
remove foil carefully it will stick so use a soft touch not to tear the tortilla off
return to oven for another 15 min
Pull out and let set up for 15 min
Best removal method is using a strong spatula to cut two at a time, being sure to loosen it by going around the edges of the pan and then slide under the enchiladas and lift out whole.
top with Hot sauce or sour cream
Now, you can get the green enchilada sauce and then I'd suggest using mozzarella for a different take. (if Chihuahua is unavailable or cost prohibitive)
I'd bump it up to 2 - 2.5 lbs if you'd like to use chicken or steak. You can also sauté a mix of red and green peppers and onions julienned I usually throw a poblano in the mix and use those as filling which turns out real nice. Just cheese I'd add another 3 cups to the recipe.
Voila