1. Heat the oil in a saucepot over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, sugar and 1 teaspoon salt. Add the tomato sauce and water and bring to a boil. Simmer for 30 minutes.
2. Preheat oven to 350 degrees. Combine beef with 1/3 cup sauce, 1 cup of the cheese, the cilantro and the jalepenos. Set aside.
3. Spread 3/4 cup sauce in a 9x13 pan. Microwave 6 tortillas until soft, about 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll tortillas tightly, and set in baking dish seam side down. Repeat with remaining 6 tortillas and beef mixture.
4. Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese evenly over enchiladas, wrap with foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.
If you don't have enough leftover cooked beef, use raw stew meat and cook in the sauce until very tender. Strain the beef from the sauce and shred. Continue with step #2.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 533 (58%)|
|Amt Per Serving||% DV|
|Total Fat 59.2g||79 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 156.8mg||48 %|
|Sodium 1078.2mg||37 %|
|Potassium 1199.7mg||32 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 46.8g|
|Protein 44.6g||64 %|
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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: 924
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