I have tried plenty of enchilada recipes, but none of them would compare to this one! If you are looking for an authentic enchilada recipe, then this is it! Just follow these easy steps they will guide you to perfection!
Ingredients:
1 tbsp Vegetable Oil (I used Canola)
2 onions, chopped (about 2 c)
1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
3 Garlic Cloves, minced (I doubled this because I love garlic)
1/4 c canned Pickled Jalapenos, chopped
8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
3 tbsp Chili Powder
2 tsp Ground Coriander
(1) 15 oz. can of Tomato Sauce
2 tsp Ground Cumin
1 tsp Sugar
(12) 6-inch Corn Tortillas
1/2 c, Water
1/3 c Fresh Cilantro
Salt for seasoning meat
Directions:
In a mixing bowl, add 1 tsp salt, garlic, sugar, chili powder, cumin, and coriander. Whisk until well blended.
Use paper towels to pat dry the meat. Sprinkle salt and rub until well coated.
Place a Dutch oven on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the meat, then sear each side for about 6 minutes or until brown. Transfer onto a clean plate.
In the same Dutch oven, add onions and sauté for about 5 minutes or until a bit caramelized.
Add the garlic mixture, then sauté for a minute until aromatic.
Add water and tomato sauce. Stir until blended and allow the mixture to boil.
Put the meat back into the pot, then toss until well-coated with the sauce.
Turn the heat down to low, then cover the pot and simmer the meat for 1.5 hours or until fork-tender.
Transfer the meat into a large bowl, then use two forks to shred it into small pieces. Set aside the sauce.
Add jalapenos, cilantro, and 1 cup of cheese into the bowl with the shredded meat. Stir until well mixed.
Add sauce to the bottom of a 13×9-inch baking dish and spread it evenly.
Cover 6 corn tortillas with a damp paper towel, then place them inside the microwave and heat for 20 seconds. Remove from the microwave. Repeat the process with the rest of the tortillas.
Add 1/3 cup of the meat mixture to the middle of each tortilla and spread it evenly, then roll it.
Arrange the tortillas into the prepared baking dish.
Add the rest of the sauce on top of the enchiladas and spread it evenly. Make sure to coat them well.
Sprinkle 1 cup of cheese on top.
Wrap everything with aluminium foil.
Place them inside the oven and bake for about 20 to 25 minutes at 350 degrees F.
Remove the foil cover, then bake for another 5 to 10 minutes or until the cheese turns golden brown.
Serve and enjoy!
Ingredients
- 1 tbsp Vegetable Oil (I used Canola)
- 2 onions, chopped (about 2 c)
- 1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
- 3 Garlic Cloves, minced (I doubled this because I love garlic)
- 1/4 c canned Pickled Jalapenos, chopped
- 8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
- 3 tbsp Chili Powder
- 2 tsp Ground Coriander
- (1) 15 oz. can of Tomato Sauce
- 2 tsp Ground Cumin
- 1 tsp Sugar
- (12) 6-inch Corn Tortillas
- 1/2 c, Water
- 1/3 c Fresh Cilantro
- Salt for seasoning meat
Instructions
In a mixing bowl, add 1 tsp salt, garlic, sugar, chili powder, cumin, and coriander. Whisk until well blended.
Use paper towels to pat dry the meat. Sprinkle salt and rub until well coated.
Place a Dutch oven on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the meat, then sear each side for about 6 minutes or until brown. Transfer onto a clean plate.
In the same Dutch oven, add onions and sauté for about 5 minutes or until a bit caramelized.
Add the garlic mixture, then sauté for a minute until aromatic.
Add water and tomato sauce. Stir until blended and allow the mixture to boil.
Put the meat back into the pot, then toss until well-coated with the sauce.
Turn the heat down to low, then cover the pot and simmer the meat for 1.5 hours or until fork-tender.
Transfer the meat into a large bowl, then use two forks to shred it into small pieces. Set aside the sauce.
Add jalapenos, cilantro, and 1 cup of cheese into the bowl with the shredded meat. Stir until well mixed.
Add sauce to the bottom of a 13×9-inch baking dish and spread it evenly.
Cover 6 corn tortillas with a damp paper towel, then place them inside the microwave and heat for 20 seconds. Remove from the microwave. Repeat the process with the rest of the tortillas.
Add 1/3 cup of the meat mixture to the middle of each tortilla and spread it evenly, then roll it.
Arrange the tortillas into the prepared baking dish.
Add the rest of the sauce on top of the enchiladas and spread it evenly. Make sure to coat them well.
Sprinkle 1 cup of cheese on top.
Wrap everything with aluminium foil.
Place them inside the oven and bake for about 20 to 25 minutes at 350 degrees F.
Remove the foil cover, then bake for another 5 to 10 minutes or until the cheese turns golden brown.
Serve and enjoy!
