Beef Enchiladas

Heat a large skillet over medium high heat. Add the ground beef, season with salt and pepper and cook 3 minutes or so, then add 1 minced garlic clove. Continue cooking until meat is no longer pink. Remove from heat, drain then place beef in a large bowl. Stir in half a can of green chilies. Set aside.

Heat oil in a medium saucepan over medium heat then add in onion. Cook until almost tender then add in remaining garlic. Cook until fragrant then add in tomato puree, cumin, coriandar, chili powder, remaining chilies, and sugar. Stir together and cook over low heat (don’t let it bubble too much) for about ten minutes or so, longer if needed. Adjust seasonings if necessary. I add in a little ground red pepper for spice. Add a few spoonfuls of the sauce to the beef, just until it’s moistened.

Wrap tortillas in a paper towel and microwave for 30 seconds to one minute, until they are soft. 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. Repeat until all meat is gone. Pour remaining sauce over enchiladas then top with the rest of the cheese.

Bake at 350F for about 30 minutes or until hot and bubbly.