Garlic Beef Enchiladas Recipe
- 1 pound ground turkey or 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
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Very Very Good-- it was my first attempt and I had to substitute a few ingredients based on what was available and it still turned out amazing. I upped the ingredients I really like-- Onion, cheese, had to make due when I couldn't figure out where the hell my chili powder went and why I have so much Chinese 5 spice powder. No I didn't add chinese 5 spice powder to the enchiladas.
This is a great recipe for enchiladas. The flour tortillas are good but we still use corn ones. The sauce is great and garlicy. You can lower the sage according to your taste, we like more cumin and less sage but the recipe is delicious any way you make it. You can add cilantro and onion to the beef before you wrap em. So so good!!
I've been making this for 15 years, ever since I found it in my 1999 Taste of Home cookbook. Over the years I've tweaked a bit, for example, we love garlic so I use fresh garlic in the sauce as well as the meat mixture. I use Rotel milder tomatoes instead of plain stewed tomatoes. Sometimes I add rice to the meat...I've even added sweet corn & black beans a few times. I left out the sage for years, just because I never cooked with it. But I started to add it about 5 years ago & it does make a difference. All around a great recipe that's easy to modify for your own personal tastes.
We really enjoy these! We've made with chicken as well as beef. We have also made a pan and frozen them to bake when we needed however we will also bake and then freeze in individual containers (vac pack) for individual frozen meals when we're in a hurry.
Good meal. Different than traditional enchiladas the garlic taste makes it more unique.
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