BEEF ENCHILADAS
BEEF ENCHILADAS
4 TO 6 SERVINGS
prep:
30 MINUTES
cook:
2 HOURS
total:
2 HOURS 30 MINUTES
Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
INGREDIENTS:
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1¼ pounds boneless chuck steaks, trimmed of fat
- 1 tablespoon vegetable oil
- 2 yellow onions, finely chopped
- 1 (15-ounce) can tomato sauce
- ½ cup water
- 4 ounces Monterey Jack cheese, shredded, divided
- 4 ounces sharp cheddar cheese, shredded, divided
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapeños
- 12 (6-inch) corn tortillas
DIRECTIONS:
- In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
For full instructions you can go to : https://www.browneyedbaker.com
