Garlic Beef Enchiladas
Yummy home-made enchiladas with a subtle kick of flavor.
- 1 pound ground beef
- 1 medium onion chopped
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp rubbed sage
- 1 can 14.5 oz stewed tomatoes
- 4 to 6 garlic cloves minced
- 1⁄3 cup butter
- 1⁄2 cup all-purpose flour
- 1 can 14½ oz beef broth
- 1 can 15 oz tomato sauce
- 1 to 2 Tbsp chili powder
- 1 to 2 tsp ground cumin
- 1 to 2 tsp rubbed sage
- 1⁄2 tsp salt
- 10 flour tortillas 7‑inches round
- 2 cups 8 oz shredded Colby-Jack cheese
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Meanwhile, in another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
- Pour about 1−1÷2 cups sauce into ungreased 13“x9“x2” baking dish. Spread about 1⁄4 cup beef mixture down the center of each tortilla; top with 1 – 2 Tbsp cheese. Roll up tightly; place seam side down over sauce in the baking dish. Finish filling, rolling, and placing all 10 tortillas. Top with the remaining suace.
- Cover and bake at 350 deg for 30 – 35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.
Adapted from Jennifer Standridge, Taste of Home