I love Mexican food simple because they usually have meat and cheese as part of their recipe ingredients. You know how obsessed I am with them! I also love the flavors going on in every Mexican food. They’re strong and rich, but not too overwhelming. After that first bite, you will understand why you need to have these enchiladas in your list of favorite Mexican food recipe!
Our friend over at the Brown Eyed Baker has this to say about this recipe:
“While the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!”
I agree! Your patience will be tested a bit because it takes a bit long to bake and you’re already tempted by all of those flavors. But, it will be worth it.
3 cloves garlic, minced
3 tablespoons McCormick chili powder
2 teaspoons McCormick ground cumin
2 teaspoons McCormick ground coriander
1 teaspoon Domino granulated sugar
1 teaspoon Kosher salt
1¼ pounds Tyson boneless chuck steaks, trimmed of fat
1 tablespoon Wesson vegetable oil
2 yellow onions, finely chopped
1 (15-ounce) can Hunt’s tomato sauce
½ cup water
4 ounces Monterey Jack cheese, shredded, divided
4 ounces Sargento sharp cheddar cheese, shredded, divided
⅓ cup chopped fresh cilantro
¼ cup chopped canned Great Value pickled jalapeños
12 (6-inch) Mission corn tortillas
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.
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. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
Preheat oven to 350 degrees F.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Quick Tip: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.
Thanks again to Brown Eyed Baker for this amazing recipe.