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Garlic Beef Enchiladas Recipe
Garlic Beef Enchiladas Recipe photo by Taste of Home

Garlic Beef Enchiladas Recipe

Read Reviews (91)
4.67 91
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 5 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons King Arthur Unbleached 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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Garlic Beef Enchiladas in Taste of Home April/May 1999, p25

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.

Reviews for Garlic Beef Enchiladas(91)

AVERAGE RATING
   (123)
RATING DISTRIBUTION
5 Star
 (101)
4 Star
 (13)
3 Star
 (4)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 3, 2014

I agree with some of the other reviewers. The extra 1/2 tsp of salt is not needed its already salty from the beef broth. Also I would use corn tortillas, like the texture better, not so soft like the flour. And I would omit the garlic... to me thats not really authentic Mexican, think I'll add jalapeno instead. also sauce did taste a bit floury.. Was good, but think I'll keep looking for a more authentic Mexican recipe. And was not bland at all!! I dont know where some of these ppl's taste buds are!

MY REVIEW
Reviewed Mar. 23, 2014

Very easy and yummy!!!!!

MY REVIEW
Reviewed Jan. 24, 2014

Doubled this and it turned out great. Didnt add the salt as the canned tomato has enough in it for us.

MY REVIEW
Reviewed Dec. 31, 2013

Yummy!

MY REVIEW
Reviewed Dec. 10, 2013

it was just ok

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