Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool.

Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups.

Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla. Rollup and place into baking dish. Top with grated cheeses, pour remaining cream over all.

Bake ~~at; 375 degrees for 25-45 minutes. Remove from oven and allow to stand before cutting.

Garnish with sour cream, olives, and scallions.

Grove tips: We first made this 9/22/03...very good. We used a flank steak and found that liquid needed to be added near the end of boiling the meat (maybe a can of beer or cup of beef broth). We also used a smaller baking dish.

8/19/09: Works perfectly in a cast iron dutch oven. Cooked it at 300f on the Big Green Egg (grill/smoker/oven) for about 90 minutes. As the past times, ended up adding a whole can of beer to keep the moisture up enough to continue braising. Added a chunk of cheese to the inside of each enchilada. Found this worked better in a shallow baking dish instead of a casserole dish, so the enchiladas aren''t as soggy. It''s a preference thing.