Combine garlic, chili powder, coriander, cumin, sugar and salt in a small bowl. Pat meat dry and rub in bowl. Heat oil in a dutch oven over medium heat until shimmering. Cook meat until browned on both sides (6 minutes). Transfer meat to plate. Add onions to pot and cook over medium heat until they have softened (5 minutes). Stir in remaining rub and cook for a minute. Add tomato sauce and water and bring to a boil. Return meat and juices to pot, reduce heat to low, cover and simmer until meet is easily broken apart (+/-90 minutes).
Preheat oven to 350 degrees.
Strain beef over a bowl, pressing the mixture to strain all of the sauce. Put beef in another bowl. Add cilantro, jalapenos, squeeze lime wedge, 2 tablespoons of remaining mixture in strainer and 1 cup cheese; shred beef and combine.
Cover bottom of a 13/9 inch baking dish with some of strained sauce. Microwave tortillas to soften (1 minute). Spread mixture in center of tortillas, roll tightly, and set in baking pan with the seam side down. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over dish and coat evenly.
Wrap dish in aluminum foil, and bake until heated through (20-25 minutes). Remove foil and continue baking for 5 minutes.
Serve with rice, sour cream, freshly chopped tomatoes, onions and lettuce.
You can prepare and skip baking for up to two days if refrigerated.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 312 (46%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 138mg||42 %|
|Sodium 1301mg||45 %|
|Potassium 1159mg||31 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 33.6g|
|Protein 52.4g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 678
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