Garlic Beef Enchiladas
Total TimePrep: 30 min. Bake: 40 min.
- 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 chopped or sliced medium red onion
- 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 until thickened, about 2 minutes. 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 toppings as desired.
Nutrition Facts2 enchiladas: 751 calories, 43g fat (21g saturated fat), 128mg cholesterol, 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein.
Jun 21, 2019
These were delicious. The sauce was creamy and smooth. They are a bit time consuming - I definitely wouldn't make them on a work day, We had friends coming over and they were perfect for entertaining. I had the enchiladas put together, and when our guests arrived I just popped them in the oven. They got rave reviews from everyone. I served them with chips and salsa and a southwest salad. Yum!
Jun 6, 2019
I was eager to try this from the great reviews, but did not care for this at all, the major seasonings are chili powder and cumin which give the Enchilada sauce on the top an odd flavor and sauce is very thick. This ended up being just a pile of mush when you take it out of the oven and not Enchilada flavor at all.
Mar 20, 2019
My mom has been making these for years. They're a little spicy for me (because my heat tolerance is slim to none), but I still love them (I cut the spice with a bit of sour cream on top). They're very filling, so we usually only eat a half of one enchilada and then serve with some rice or chips and salsa. They feed a crowd that way!
Oct 2, 2018
It's so good, but even better with home canned broth (less salt) and homegrown tomatoes stewed and canned.
Jul 23, 2018
A little salty for me but hubby really liked it.
Jul 11, 2018
Intend to make this soon as my family and I enjoy Mexican food immensely. Thanks to the sodium police for pointing out the over-the-top sodium content of 2 enchiladas. I will modify the ingredients to reduce sodium when I make them.
Jul 11, 2018
This recipe looks delicious, however, enchiladas are not made with flour tortillas. They are made with corn tortillas here in Colorado. To me, flour tortillas just turn to mush if baked in a sauce. But the recipe looks very good. will try it with corn tortillas, fried or heated in oil first.
Mar 16, 2018
A family favorite!!
Feb 20, 2018
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!
Jan 14, 2018
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.