Beef Enchiladas
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
1 teaspoon salt
15 ounce can tomato sauce
1/2 cup water
1 1/4 pounds beef, cooked and shredded
2 cups Monterrey Jack cheese, shredded, divided
1/3 cup fresh cilantro, chopped
1/4 cup canned, pickled jalapenos, chopped
8 6 inch corn tortillas
Instructions
Heat the oil in a sauce pan over medium heat. Add the onion and cook until golden, for about 5 minutes. Stir in garlic, chili powder, coriander, cumin, sugar and salt. Add the tomato sauce and water and bring to a boil. Simmer for 30 minutes. Preheat the oven to 350 F. Combine beef with 1/3 cup sauce, 1 cup of cheese, cilantro and jalapenos. Set aside. Spread 3/4 cup sauce in a greased 9 x 13 pan. Spread 1/3 cup beef mixture down the center of each tortilla and roll the tortilla tightly. Set in baking dish seam side down. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese evenly over enchiladas, wrap with foil and bake for for 20 - 25 minutes. Remove foil and bake another 5 minutes or until cheese browns slightly. Makes 4 servings.