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Garlic Beef Enchiladas

Garlic Beef Enchiladas
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
5 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1 pound ground beef
    XKick-up the flavor

    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
© Taste of Home 2013

2 of 2

Garlic Beef Enchiladas (continued)

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.
Nutrition 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.
© Taste of Home 2013