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 (566.99 g) boneless chuck steaks, trimmed of fat
1 tablespoon vegetable oil
2 yellow onions, finely chopped
15 ounce (425.24 g) can tomato sauce
½ cup (125 ml) water
4 ounces (113.4 g) Monterey Jack cheese, shredded, divided
4 ounces (113.4 g) sharp cheddar cheese, shredded, divided
⅓ cup (5.33 g) chopped fresh cilantro
¼ cup (39.25 g) chopped canned pickled jalapeños
12 6-inch corn tortillas
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