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Beef Enchiladas

Michelle, Brown Eyed Baker
  • 150 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/4 lbs

boneless chuck steaks (trimmed of fat)

1/3 cup

Cilantro, fresh

2 tsp

Coriander, ground

3

Garlic cloves

1/4 cup

Pickled jalapenos, canned

2

Yellow onions

1 15 ounce can

Tomato sauce

3 tbsp

Chili powder

1 tsp

Granulated sugar

1 tsp

Salt

1 tbsp

Vegetable oil

2 tsp

Cumin, ground

12

(6-inch) corn tortillas

4 oz

Cheddar cheese, sharp

4 oz

Monterey jack cheese

1/2 cup

Water

1 person Recommend This Recipe