MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bede's Shredded Beef Enchiladas
Categories: Beef, Vegetables, Cheese, Chilies, Herbs
Yield: 5 Servings

3 cl Garlic; minced
3 tb Chilli spice mix
2 ts Ground cumin
2 ts Ground coriander
1 ts Granulated sugar
1 ts Salt
1 1/4 lb Boneless chuck
1 tb Oil
2 Yellow onions; fine chopped
15 oz Can tomato sauce
1/2 c Water
4 oz Monterey Jack cheese;
Shredded, divided
4 oz Sharp Cheddar cheese;
- shredded, divided
1/3 c Chopped fresh cilantro
1/4 c Chopped canned pickled
- jalapeños
12 (6") 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 1 1/2
hours.

Set oven @ 350ºF/175ºC.

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 3/4 cup of the sauce in the bottom of a 9" x 13"
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 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.

MAKE-AHEAD: 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.

Makes: 4 to 6 servings

RECIPE FROM: https://www.browneyedbaker.com

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