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
- 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
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