12 corn tortillas 4 steak cutlets, seasoned with chili powder and black pepper, then baked in foil until done (about 1 hour) 3 cups shredded cheese (half Monterey Jack and half cheddar); divided use Ranchero Sauce: 2 large tomatoes 2 jalapenos, diced 1 medium onion, diced ¼ cup olive oil 2 Tablespoons flour 3 cups chicken broth 1 8-ounce can tomato sauce 2 teaspoons crushed garlic ½ teaspoon cumin ½ teaspoon black pepper Salt to taste

Boil tomatoes until soft and skin peels away; remove, let cool and chop. Saute onions and jalapenos in a little oil in a skillet; set aside. In saucepan, add oil, heat, and flour to create a roux. Slowly add in warmed chicken broth until it begins to thicken. Add tomato sauce, garlic, cumin, black pepper, tomatoes, peppers, and onion. Simmer for 30-40 minutes. Add a layer of sauce in a lightly coated 10x14 baking dish. To prepare enchiladas: Spray each tortilla with Pam and heat lightly in skillet (spraying helps prevent sogginess). Stack on a plate and keep covered until ready to fill. Layer in beef strips (or shredded beef or ground beef), along with the chunky sauce pieces (use a slotted spoon), and a sprinkling of shredded cheeses. Roll up each tortilla and add to the baking dish, packing in tightly. Pour remaining sauce over tops and around sides. Sprinkle remaining cheese on top. Bake about 30-40 minutes in a 350-degree oven or until top is bubbly and browning. Serve immediately with sides and freeze remainder if desired.