- 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
"My husband and I thought these enchiladas were amazing! This was my first time making the sauce from scratch, it was easy and great tasting. We are garlic lovers and the garlic shines in this dish not over powering but it has the spotlight next to the sauce. Only thing i changed is the meat. My husband does not like ground beef so i used ground lamb. It's much more tender and with the spices you cant taste the lamb witch is good for me."
"I made these enchiladas for my husband and sons and they really enjoyed them. I added 1/2 cup chopped Jalapenos from my garden to the beef mixture, since my husband loves hot peppers. This recipe was a big hit!"
"This is my first enchiladas that I made and I'm glad its came out great., even I misread the last two directions (I didn't put cheese in the tortilla and I put all the cheese on the tortillas before the first bake). My husband was raving it and he even brought the leftovers for work. I lessened the amount of flour as what the other reviewers said. I also lessened the amount of chili because my husband is not fan of spicy and for my 2 year old son. This is a keeper and next time I'll read the directions very carefully."
"I made this for 3 adults and 7 children under age 9. I made it because I love garlic and then started to worry as I tasted the sauce that the "kick" would be too much for all the young kids. I was so wrong! The kids couldn't get enough of it. I made 1 and 1/2 batches and it made 14 very full enchiladas. There were 2 left for today's lunch and it tasted even better as leftovers. For the sauce I lessened the flour slightly (by 2T for 1 1/2 batches) and it was still a little too thick for me. Other than that, I followed the recipe exactly. Everyone was begging for this meal again soon as they were eating it last night."
"This is a great recipe as is, and easy to modify to suit your needs. I make this gluten-free with corn starch instead of flour, I use a can of Ro-Tel in the meat instead of stewed tomatoes, and white corn tortillas instead of flour tortillas. I have made this again and again, my whole family loves it!"