Source  Brown Eyed Baker

Recipe Added:  1/9/2015

In a small bowl, stir together garlic, chili powder, cumin, coriander, sugar and salt. Heat oil in a pan over medium-high heat until shimmering. Sprinkle meat with salt and cook until browned, 6-8 minutes. Remove meat to a plate.

Reduce heat to medium, add onions to pan and cook until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, 1 minute. Add tomato sauce and water and bring to a boil. Return meat and accumulated juices to pot, cover, reduce 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 beef mixture over a medium bowl. Transfer meat and solids to medium bowl and break beef into small pieces. Mix together with half of shredded cheeses and green chilies. Spread ¾ cup of sauce into 9x13 baking dish. Microwave tortillas according to pkg directions to soften. Spread ⅓ cup beef mixture in center of each tortilla, roll up tightly, and place in baking dish seam-side down. Pour remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.

Sprinkle remaining cheese over top of enchiladas, cover dish with foil and bake 25 minutes. Remove foil and continue to bake until cheese browns slightly, 5-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

The beef filling and sauce can be prepared and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

1. http://www.browneyedbaker.com/beef-enchiladas-recipe/