Garlic Beef Enchiladas Recipe
- 1 pound ground beef
- 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
- 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
- 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.
Reviews for Garlic Beef Enchiladas(86)
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As good as everyone says. I put the minimum amount of seasoning it called for and it had tons of flavor. I will definitely make it again!
This is my go to recipe for beef enchiladas. Great everytime.
Delicious! I also forgot the salt (and I am a salt addict), as well as the flour, and it came out wonderful! I, too, will not be buying the store brands of the enchilada sauce any more.
This was a nice change from my other enchiladas and enchilada casserole recipes. The sauce was a little thick, and I could still taste the flour, which may be my fault, may have needed to let it cook a little longer. The were even better the next day for leftover lunches (and cold). I will make them again, but they will never replace my other enchiladas.
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