Try This Recipe!
- Garlic (minced) – 3 cloves
- Sharp cheddar cheese (shredded and divided) – 4 ounces
- Chili powder – 3 tablespoons
- Ground cumin – 2 teaspoons
- Vegetable oil – 1 tablespoon
- Water – ½ cup
- Ground coriander – 2 teaspoons
- Corn tortillas – 12 6-inch
- Boneless chuck steaks (trimmed of fat) – 1¼ pounds
- 2 finely chopped yellow onions
- Granulated sugar – 1 teaspoon
- Salt – 1 teaspoon
- Tomato sauce – 15 ounce can
- Chopped fresh cilantro – ⅓ cup
- Chopped canned pickled jalapeños – ¼ cup
- Monterey Jack cheese (shredded and divided) – 4 ounces
- Combine the coriander, garlic, salt cumin, sugar and chili powder in a small bowl.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Add little salt on the meat and cook for about 6 to 8 minutes until both sides turn brown. Transfer the meat to a plate.
- Reduce the heat to medium. Add the finely chopped onions to the pot and cook until golden brown. Stir in the garlic mixture and cook for about 1 minute. Add the tomato sauce and water and then boil. Put the meat and any accumulated juices back in the pot and cover. Reduce the heat to low and boil until the meat is soft.
- Preheat oven to 350F. Drain the beef mixture over a medium bowl. Place the meat in another medium bowl and cut the beef into small pieces. Combine together with half of the shredded cheeses, the jalapeños, and the cilantro.
- Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Using the directions on the package, microwave the tortillas until they are soft. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly and spread over the enchiladas.
- Sprinkle the remaining cheese on the enchiladas. Use foil to cover the baking dish and bake for 25 minutes. Remove the foil and continue baking until the cheese becomes slightly brown.