Enchiladas de Res

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Shredded cheese - 1 cup
• Vegetable oil - 2 tablespoons
• Pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Cumin - 1 teaspoon
• Chili powder - 1 tablespoon
• Chicken broth - 1 cup
• Tomato sauce - 1 can (8 ounces)
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Corn tortillas - 12
• Beef - 1 pound, cooked and shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Add the shredded beef, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and cook for 5 minutes.
4. In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer.
5. Dip each corn tortilla into the simmering sauce to soften it, then transfer it to a plate.
6. Place a spoonful of the beef mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
7. Pour the remaining sauce over the enchiladas, making sure they are fully covered.
8. Sprinkle the shredded cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.