- 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 shredded Colby-Monterey Jack cheese, divided
- Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
- 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, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with optional toppings, if desired. Yield: 5 servings.
Reviews forGarlic Beef Enchiladas
"A family favorite!!"
"I’ve been making these ever since the recipe was published and my friends and family love it. I triple the recipe and use ground round or ground chuck instead of hamburger. I freeze 1 1/2 - 2 cups of sauce in a freezer bag and 2 1/2 cups meat in another freezer bag. Tripling the recipe makes enough for 4 - 5 meals. I use this recipe when a friend or family member is sick and needs a meal. Everyone asks for the recipe. The only change I’ve a made is an omission: I don’t add salt because there’s already salt in the broth and tomatoes. I also lean towards the lesser amount of chili powder because I have two daughters who don’t like spicy food. I love this recipe because it doesn’t have any beans, making it very kid-friendly!"
"I've been making this since it very first appeared in Taste of Home back in 1999. I've memorized the recipe. All my children (9) have grown up on this and it has become a main staple in our home over the years. I love it because it comes from scratch and doesn't use a canned enchilada sauce. Everything is absolutely the freshest it can be. Whoever made up the recipe, thank you so much."
"These were really good.I don’t have much experience with cooking Mexican food but I work with several Hispanic ladies and they said I would probably like using white corn tortillas.Ivwill definitely be making these again.As for the sodium police we can all read the nutritional values for ourselves and decide to cookor not cook so myob"
"I'll definitely make this again. My husband didn't like how much flour was used so maybe we'll use less next time and make the sauce a little less dense. But I liked the flavor."
"I have been making these for years. We live out of the USA and store-bought sauce is not available. I was glad for the sauce recipe. The people in the country I live love garlic. To them the more garlic the better the taste in any main dish. I reduce the amount of flour to the consistency that I like. As for the taco mix and taco itself, I make my own soft tacos from a recipe as that is the best we can do here. My soft taco is rolled very thin and pan-fried before I fill them. Thank you for the recipe. It has been a family favorite for years."
"Although I am sure that some people would like this,it is not traditional in any sense of the word. It is fusion cooking. This is Tex-Mex cuisine which obviously has been tweaked from traditional Mexican food made to please those North of the border. Here, in Texas, people put beef in just about everything. We always use cheese in our rellenos and enchiladas.Traditional enchiladas are made with corn tortillas as the author noted.The sauce recipe here is very much the same as canned sauce in that both use tomato products. I can tell you with authority that most restaurants and Mexican homes such as ours never use tomato products in our enchilada sauce. California, Northern and Central Mexico don't use tomatoes in this way traditionally.As we live in Texas, I encounter all sorts of deviations from traditional Mexican food. Some are o.k. but hubby will not eat enchiladas anywhere but at home due to the fact he is always disappointed in their preparation. The same is true with many Mexican families here.For my enchilada sauce I only use diced onion cooked in oil until transparent, then I add the flour and spices to create a roux and cook for at least 4 minutes. I then add the broth (Better Than Bouillon chicken) and simmer for 30 minutes. I don't add salt as there is enough in the broth. My spice mixture is secret and handed down so I will not offer it here."
"that alright if you like gummy enchiladas.......I've been making enchiladas and never use flour. Mexicans never use flour eather."
"WAY too much sodium. You should take in less than 2,300 mg a day--not in one meal."
"Pretty good recipe. The only thing, is there was too much flour, too thick; needs more sauce, and the tortillas were a little soggy. I would subtract some flour, add more tomato sauce and cook the tortillas a little before preparing them."