Grandma's Enchiladas

Name: Grandma's Enchiladas
Yield: Serves 6
Cuisine: Mexican
Ingredients: 3 pounds, boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, minced; 3 tablespoons, chili powder; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1/4 teaspoon, cayenne pepper; 4 , garlic cloves, minced; 2 (15-ounce) cans, tomato sauce; 1/4 cup, red wine; 2 cups, shredded cheddar cheese; 12 (6-inch), corn tortillas

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Appears in Cook's Country October/November 2009

SERVES6

TIME4 to 4½ hours

WHY THIS RECIPE WORKS

For Grandma’s Enchiladas we used slow-cooked shredded chuck roast instead of more common, and less flavorful, ground beef. No need to reach for a can of enchilada sauce for this recipe. The braising liquid became the base for the sauce once...

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