3 cloves garlic, minced
2 teaspoons McCormick ground cumin
2 teaspoons McCormick ground coriander
2-3 tablespoons McCormick chili powder
1 teaspoon Domino sugar
1 teaspoon Kosher salt
1¼ pounds Tyson boneless chuck steaks, trimmed of fat
1 tablespoon Wesson vegetable oil
2 medium onions, finely chopped
1 can Hunt’s tomato sauce (15 oz.)
½ cup water
4 ounces Sargento sharp cheddar cheese, shredded, divided
4 ounces Monterey Jack cheese, shredded, divided
⅓ cup chopped fresh cilantro
¼ cup chopped canned Great Value pickled jalapeños
12 Mission corn tortillas
Combine the garlic, chili powder, cumin, coriander, sugar, and salt.
Heat the oil in a Dutch oven until shimmering. Cook the meat until browned, about 6 to 8 minutes, and sprinkle with salt. Remove the meat to a plate.
Reduce the heat to medium, add the onions to the pot and cook for a few minutes until golden brown. Add the garlic mixture, stir, and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Add the browned meat and back 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 F.
Strain the beef mixture over a bowl. Transfer the meat and any other solids to a separate bowl, breaking the meat into smaller 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″ baking dish. Heat the tortillas in the microwave according to package directions. 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 all over the enchiladas, covering all of them nicely.
Sprinkle the remaining cheese over top of the enchiladas, cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes.