Beef Enchiladas with Ranchero Sauce:
INGREDIENTS
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12 corn tortillas
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4 steak cutlets, seasoned with chili powder and black pepper, then baked in foil until done (about 1 hour)
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3 cups shredded cheese (half Monterey Jack and half cheddar); divided use
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Ranchero Sauce:
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2 large tomatoes
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2 jalapenos, diced
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1 medium onion, diced
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1/4 cup olive oil
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2 Tablespoons flour
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3 cups chicken broth
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1 8-ounce can tomato sauce
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2 teaspoons crushed garlic
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1/2 teaspoon cumin
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1/2 teaspoon black pepper
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Salt to taste
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