-
1
Heat a large skillet over medium high heat.
-
2
Add the ground beef, season with salt and pepper and cook 3 minutes or so, then add 1 minced garlic clove.
-
3
Continue cooking until meat is no longer pink.
-
4
Remove from heat, drain then place beef in a large bowl.
-
5
Stir in half a can of green chilies.
-
6
Set aside.
-
7
Heat oil in a medium saucepan over medium heat then add in onion.
-
8
Cook until almost tender then add in remaining garlic.
-
9
Cook until fragrant then add in tomato puree, cumin, coriandar, chili powder, remaining chilies, and sugar.
-
10
Stir together and cook over low heat (dont let it bubble too much) for about ten minutes or so, longer if needed.
-
11
Adjust seasonings if necessary.
-
12
I add in a little ground red pepper for spice.
-
13
Add a few spoonfuls of the sauce to the beef, just until its moistened.
-
14
Wrap tortillas in a paper towel and microwave for 30 seconds to one minute, until they are soft.
-
15
Place one spoonful of filling in center of each tortilla, along with a sprinkle of cheese then roll up and place in glass baking dish.
-
16
Repeat until all meat is gone.
-
17
Pour remaining sauce over enchiladas then top with the rest of the cheese.
-
18
Bake at 350F for about 30 minutes or until hot and bubbly.
