BEEF ENCHILADAS

BEEF ENCHILADAS

INGREDIENTS:

•  3clovesgarlic(minced)
•  3tablespoonschili powder
•  2teaspoonsground cumin
•  2teaspoonsground coriander
•  1teaspoongranulated sugar
•  1teaspoonsalt
•  1¼poundsboneless chuck steaks(trimmed of fat)
•  1tablespoonvegetable oil
•  2yellow onions(finely chopped)
•  15ouncecan tomato sauce
•  ½cupwater
•  4ouncesMonterey Jack cheese(shredded, divided)
•  4ouncessharp cheddar cheese(shredded, divided)
•  ⅓cupchopped fresh cilantro
•  ¼cupchopped canned pickled jalapeños
•  126-inch corn tortillas

DIRECTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. 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.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil....More

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