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Garlic Beef Enchiladas Recipe

Garlic Beef Enchiladas Recipe photo by Taste of Home

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Enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

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Garlic Beef Enchiladas Recipe

Prep: 30 min. Bake: 40 min.

Yield: 5 Servings

30 40 70

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up
SAUCE:
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

Directions

In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
Preheat oven to 350°. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.

Nutritional Facts 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.

Originally published as Garlic Beef Enchiladas in Taste of Home April/May 1999, p25

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Garlic Beef Enchiladas

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Reviewed on May. 10, 2013 by parksville

Made this recipe as is, but we didn't care for it which was disappointing after all of the positive reviews. Will not make again.

Reviewed on May. 06, 2013 by cathyoconnell

Fun and easy recipe - great flavor

Reviewed on May. 01, 2013 by MissArlene

Haven't made the Enchiladas yet (have it in my Cook'n file & can't wait to try it next week) but used the sauce in the Chimichangas I made last night. It added a great taste to them. The reviews about how good the sauce is are accurate. I typed the sauce recipe up separately & will be using it for Mexican cuisine!

Reviewed on Apr. 29, 2013 by susanrinaustin

Enchiladas made with flour tortillas?? Sacrilege!!

Reviewed on Feb. 20, 2013 by WilceAngel

These sound terrific but we do not like Sage. What spice could I use in place of it.

Reviewed on Feb. 06, 2013 by OhBarbi

These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!

Reviewed on Feb. 06, 2013 by OhBarbi

These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!

Reviewed on Nov. 22, 2012 by EileenP21

Loved by 4 boys and a Dad.

Reviewed on Oct. 21, 2012 by alysa

I usually like to make green sauce enchiladas. After making this I dont know if ill ever beable to go back! These are by far the best beef enchiladas I have ever had! I love garlic so add more than the recipe calls for. Kudos!

Reviewed on Sep. 18, 2012 by hlkrba

I make a whole recipe and split it between two 8x8 pans. I bake one and freeze the other for a future meal.

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