- 3 garlic cloves (minced)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 ¼ lbs boneless chuck roast
- 1 tablespoon vegetable oil
- 2 yellow onions (finely chopped)
- 1 (15-ounce) can tomato sauce
- ½ cup of water
- 4 ounces shredded Monterey jack cheese (divided)
- 4 ounces shredded sharp cheddar cheese (divided)
- 1/3 cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapenos
- 12 (6-inch) corn tortillas
- In a small bowl mix together garlic, chili powder, cumin, coriander, sugar, and salt. Heat oil in a Dutch oven over medium-high heat. Sprinkle the meat with salt. Add the meat to the Dutch oven 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 they are 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 pulled apart easily (about 1 ½ hour).
- Preheat the oven to 350 degrees F. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a medium bowl and break the beef into small pieces. Mix the shredded beef with half of the shredded cheeses, cilantro, and jalapenos.
- Spread about a 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 1/3 cup of the beef mixture down the center of each tortilla.
- Roll up tightly, and place seam-side down into the baking dish. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheeses over the enchiladas. Cover the baking dish with foil.
- Place into the oven and bake for 25 minutes. After 25 minutes, remove the foil and continue to bake until the cheese browns slightly (5-10 minutes).