A First for me...Beef Enchiladas

We were talking enchiladas at work (thanks Gretchen).  I thought, yum!  And I've never made them before.  So, where do I do for a recipe?  Cooks Country.  These are really good.  Next time I will double the sauce and put a little inside.  The recipe calls for straining the sauce.  I didn't do that, I just removed the meat and then i broke it up into pieces.  I would also use more jalapenos.  Here is the recipe as it was written.  I couldn't find top blade steaks, so I used top sirloin and cut it into wide strips (about 2 inches wide).

Beef Enchiladas 

1 1/4 lbs top blade steaks, trimmed
1 Tbls vegetable oil
2 onions, chopped
3 garlic cloves, minced
3 Tbls chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
1 (15 oz) can tomato sauce
1/2 c water
2 c shredded  jack or mild cheddar cheese
1/3 c shopped fresh cilantro
1/4 c canned pickled jalapenos, chopped
12 (6 inch) tortillas

1. Pat the meat dry with paper towels and sprinkle with salt.  Heat the oil in a Dutch oven over medium high until shimmering.  Cook the meat until browned on both sides, about 6 minutes.  (Don't crowd the pan.)  Transfer the meat to a plate.

2.  Add the onions to the fat left in the pot (may need to add more oil) and cook over medium heat until golden, about 5 minutes.  combine the garlic, chili powder, coriander, cumin, sugar and 1 tsp salt in a small bowl, then stir the mixture into the pot.  Cook until fragrant, about 1 minute.  Add the tomato sauce and water and bring to a boil.  Return the meat and juices to the pot, cover, reduce the heat to low and gently simmer until the meat is tender, about 1 1/2 hours.

3.  Adjust an over rack to the middle position and heat the oven to 350 degrees.  Strain the beef mixture over a medium bowl (I just removed the meat), breaking the meat into small pieces reserve the sauce.  Transfer the meat to a bowl and mix with 1 cup of the cheese, the cilantro, and jalapenos.

4. Spread 3/4 c sauce in the bottom of a 13 x 9 inch baking dish.  Microwave 6 tortillas on a plate on high power until soft, about 1 minute.  Spread 1/3 c beef mixture down the center of a tortilla, roll the tortilla tightly, and set it in the baking dish seam side down.  Repeat with the remaining tortillas and beef mixture.  Pour the remaining sauce over the enchiladas and spread to coat evenly.  Sprinkle the remaining  1 c. cheese evenly over the enchiladas, cover tightly with aluminum foil, and bake until heated through, 20 to 25 minutes.  Remove the foil and continue baking until the cheese browns slightly, 5-10 minutes.