Winding Oak's Bookology Magazine

Garlic Beef Enchiladas

Gar­lic Beef Enchi­ladas
Serves 4
Yum­my home-made enchi­ladas with a sub­tle kick of fla­vor.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
  1. 1 pound ground beef
  2. 1 medi­um onion, chopped
  3. 2 Tbsp all-pur­pose flour
  4. 1 Tbsp chili pow­der
  5. 1 tsp salt
  6. 1 tsp gar­lic pow­der
  7. ½ tsp ground cumin
  8. ¼ tsp rubbed sage
  9. 1 can (14.5 oz) stewed toma­toes
  1. 4 to 6 gar­lic cloves, minced
  2. 13 cup but­ter
  3. 12 cup all-pur­pose flour
  4. 1 can (14½ oz) beef broth
  5. 1 can (15 oz) toma­to sauce
  6. 1 to 2 Tbsp chili pow­der
  7. 1 to 2 tsp ground cumin
  8. 1 to 2 tsp rubbed sage
  9. 12 tsp salt
  10. 10 flour tor­tillas (7‑inches round)
  11. 2 cups (8 oz) shred­ded Col­by-Jack cheese
  1. 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.
  2. 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.
  3. Pour about 1−1÷2 cups sauce into ungreased 13“x9“x2” bak­ing dish. Spread about 14 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.
  4. 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
Adapt­ed from Jen­nifer Stan­dridge, Taste of Home
Bookol­o­gy Mag­a­zine
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