3 Garlic Cloves, minced (I doubled this because I love garlic)

3 tablespoons Chili Powder

2 teaspoons Ground Coriander

2 teaspoons Ground Cumin

1 teaspoon Sugar

Salt for seasoning meat

1-1/4 pounds Top Sirloin Steak or Top Blade Steak

1 tablespoon Vegetable Oil (I used Canola)

2 onions, chopped (about 2 cups)

(1) 15 ounce can Tomato Sauce

1/2 cup Water

8 ounces Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)

1/3 cup Fresh Cilantro

1/4 cup canned Pickled Jalapenos, chopped

(12) 6-inch Corn Tortillas

1.  Combine the garlic, chili powder, coriander cumin, sugar, and 1 teaspoon of salt in a small bowl.  

2.  Pat the meat dry with paper towels and sprinkle with salt.

3.  Heat the oil in a Dutch Oven over medium-high heat until shimmering.  Cook the meat until browned on both sides, about 6 minutes.  Transfer the meat to a plate.

4.  Add the onions to the pot and cook over medium heat until golden, about 5 minutes.  

5.  Stir in the garlic mixture and cook until fragrant, about 1 minutes.

6.  Add the tomato sauce and water and bring to a boil.  

7.  Return the meat and juices to the pot, cover, and reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1-1/2 hours. 

NOTE:  I actually placed my dutch oven with the meat into the oven at 350 degrees for 1-1/2 hours and it was perfect.  You could also use a crock pot but since I have not done this personally, I cannot tell you a cooking guess would be 4-5 hours.  

8.  Remove the meat from sauce, place in a dish and shred.  Reserve the sauce.

9.  Add 1 cup of the cheese, the cilantro and the jalapenos to the meat and mix well.

10.  Spread  a good amount of the sauce onto the bottom of a 13 X 9 baking dish. 

11.  Microwave the corn tortillas, 6 at a time, in a dampened paper towel for about 20 seconds.

12.  Spread 1/3 cup of the meat mixture down the center of each tortilla (I just eyed this), roll the tortillas tight, and place in the dish.  Repeat this with the remaining tortillas and beef mixture (you may have to fit 2 or more enchiladas down the sides of the baking dish).

13.  Pour the remaining sauce over the enchiladas and spread to coat evenly.

14  Sprinkle the remaining 1 cup of cheese evenly over the enchiladas, wrap with foil and bake at 350 degrees until heated through, 20-25 minutes.  Remove foil and continue baking until the cheese browns slightly, 5-10 minutes more.

TIP:  Although it is best to roll and bake the enchiladas right before serving, the beef filling and sauce can be prepared through Step 9 and refrigerated : )  Increase the baking time when dish is covered by 5 minutes.