Garlic Beef Enchiladas

Garlic Beef Enchiladas

Yum­my home-made enchi­ladas with a sub­tle kick of flavor.
Prep Time30 min­utes
Cook Time40 min­utes
Total Time1 hour 10 min­utes
Serv­ings: 4


  • 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
  • 13 cup but­ter
  • 12 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
  • 12 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 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.
  • 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
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