Red Enchiladas with Beef - Alabama Living Magazine

Ingredients

• 3 pounds boneless beef chuck roast, fat trimmed, cut into 1 1/2-inch cubes
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 sweet or yellow onions, finely chopped
• 1 jalapeno, seeded and finely chopped
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 4 garlic cloves, minced
• 2 (15-ounce) cans tomato sauce
• 1/4 cup dry red wine
• 2-3 cups shredded Mexican Blend cheese
• 12 large flour tortillas
• 1/4 cup chopped fresh cilantro