Beef Enchiladas

Name: Beef Enchiladas
Yield: Serves 4 to 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 3 , garlic cloves, minced; 3 tablespoons, chili powder; 2 teaspoons, ground coriander; 2 teaspoons, ground cumin; 1 teaspoon, sugar; , Salt; 1 1/4 pounds, top blade steaks, trimmed according to picture at left; 1 tablespoon, vegetable oil; 2 , medium onions, chopped; 1 , (15-ounce) can tomato sauce; 1/2 cup, water; 2 cups, shredded Monterey Jack cheese or mild cheddar cheese; 1/3 cup, chopped fresh cilantro leaves; 1/4 cup, chopped pickled jalapeño chiles; 12 , (6-inch) corn tortillas

Main Courses
US & Canada
Southwest (Tex-Mex)
Meat
Beef

Appears in Cook's Country April/May 2007, Cook's Country TV

Traditional recipes for beef enchiladas build deep flavor by simmering steak for hours. We use a few shortcuts to reduce the cooking time.

SERVES 4 to 6

TIME 3 hours

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