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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

Ingredients

  • 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

SAUCE

  • 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

Instructions

  • 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, saute 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.

Notes

Adapted from Jennifer Standridge, Taste of Home