|Sauce: This makes a TON of sauce, but that is how I like my enchiladas (it also makes about two pans of enchiladas). You could easily half it if that is not how you roll.|
3 Tablespoons oil
1 Large onion ,chopped fine
4-5 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
6 tablespoons chili powder
4 teaspoons ground coriander
4 teaspoons ground cumin
1 teaspoon table salt
2 teaspoons granulated sugar
3 cans tomato sauce (8 ounces each)
1 cup water
2 pounds ground beef
2 cups sharp cheddar
20 6-8" flour tortillas
Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add tomato sauce and 1 cup water. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until flavors have melded, about 8 minutes.
While sauce is simmering, brown 2 pounds of ground beef.
Pour sauce mixture through medium-mesh strainer into medium bowl, pressing on onions to extract as much sauce as possible; set sauce aside.
Mix onions and a little of the sauce with ground beef - fill desired amount of tortillas and top with sharp cheddar cheese. Roll up and place in 9x13 baking pan. Cover with sauce.
Bake uncovered at 350 degrees for 15-20 minutes. Cover with remainder of sharp cheddar cheese and bake for an additional 5 minutes to melt.