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 shredded Colby-Monterey Jack cheese, divided
- Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
2 enchiladas: 751 calories, 43g fat (21g saturated fat), 128mg cholesterol, 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein.
Reviews for Garlic Beef Enchiladas
"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."
"I prefer homemade enchilada sauce to store-bought, so I knew I wanted to try this! I felt the sauce was lacking a teensy bit, and the amount of flour used seems strange, but it all came together nicely! I think I might try to add more of the chili powder to the sauce next time though. I had enough filling to make 2-3 more enchiladas too!"
"I was very excited to try this recipe based on all the great reviews. I liked the simplicity of the recipe and the beef filling for the enchiladas was pretty tasty. However, I was not a huge fan of the enchilada sauce. I have made other from-scratch enchilada sauces I've liked better - I think this one called for too much flour for my taste - it got pretty thick, almost the texture of canned tomato soup before you add water to it. The overall taste was good though - we even ate leftovers the next day, but this is most likely not a recipe I'll save to make again."
"Sounds good, to prevent soggy flour todtillas, cook them on both sides before rolling."
"Delicious! I didn't know homemade enchiladas sauce was so easy to make . I'll never use the canned one again, if I can help it. I used 1/3 cup of flour instead of 1/2 cup for the sauce."
"These taste great, but my husband said that he would prefer the corn tortilla over the flour as he found them too soggy."
"Great recipe! I used 1 1/2 lbs of ground beef, and added in 1 can of Rotel diced tomatoes with chilies and 1/2 package of taco seasoning to give it a little more kick. I was short on time, so instead of making the home-made sauce, I used 1 large can of red enchilada sauce."
"I fixed these for a Mexican themed meal and they received rave reviews. They're my son's favorite 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!"
"I add 1 diced chipotle chile + tbsp chipotle sauce while cooking beef for flavor. Delicious!!!"
"My family liked this dish. I might add less flour to the sauce next time. Seemed very mild to me in flavor. But, the dish went together well and froze well. A keeper."
"This has been my go-to enchilada recipe ever since I found it in TOH many years ago! My whole family loves them."
"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."
"Good meal. Different than traditional enchiladas the garlic taste makes it more unique."
"I agree with some of the other reviewers. The extra 1/2 tsp of salt is not needed its already salty from the beef broth. Also I would use corn tortillas, like the texture better, not so soft like the flour. And I would omit the garlic... to me thats not really authentic Mexican, think I'll add jalapeno instead. also sauce did taste a bit floury.. Was good, but think I'll keep looking for a more authentic Mexican recipe. And was not bland at all!! I dont know where some of these ppl's taste buds are!"
"Very easy and yummy!!!!!"
"Doubled this and it turned out great. Didnt add the salt as the canned tomato has enough in it for us."
"it was just ok"
"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."
"Wonderful company dish"
"Absolutely excellent! Everyone- even my picky eater- loved it. My only complaint is that it was way too salty and I did not even add all the salt called for and I also used low sodium beef broth. So my suggestion is to completely omit the salt. I also think this would be great with shredded chicken or beef, and with other things added to the filling like rice, beans or pickled jalapenos. I had enough filling for 13 of the 6 inch tacos. I bet you could also use corn tortillas instead of flour if you wish. Over all this was amazing and I will definitely make it again! I bet this would freeze well (if you freeze it before cooking)."
"Very tasty! However (and before any of you point it out, yes I saw the name of the recipe lol) I will say I will put in less garlic next time so that the other flavors can shine as well! Loved it and loved NOT using a canned sauce! Deff in our dinner rotations! :)"
"Absolutely love it! My family loved it! It was a hit! I followed everything step by step...delicious! Thank you for this recipe. Definitely a keeper."
"Excellent! Very easy to make and really like the enchilada sauce. Our family does not care for the commercial brands of sauce that we have tried but this is good!"
"This is a delicious dish. I do however agree that it is time consuming and makes a lot of dirty dishes. Working 12 hours a day, I think this will have to be a day off preparation. I followed the recipe as follows, using the spices that officer 1-2 tablespoons full @ 1.5 and it wasn't too salty or bland. Very good."
"This is one recipe that I will not make any changes to. I plan on making it today. My husband loved it."
"This were delicious!! The enchilada sauce was super easy to make and cheaper to make than it is to buy the sauce at the store. I will be making the sauce for my own enchiladas but using jalapenos for the heat instead of garlic. My family loves it spicy!"
"I made this for my family. They did enjoy it. I however altered the recipe by adding garlic salt and garlic powder to taste. The sauce seemed to taste just like tomatoes to me, so it needed tweaking. I also don't buy beef broth, I made my own with beef base and water. Maybe that was the difference? Anyway, already had one request for this again! We love Mexican inspired dishes!"
"Delicious and easy to make. I used ground sirloin for less fat, Mexican stewed tomatoes and also used low-fat Mexican blend cheese. Plenty of sauce too. Loved it!"
"Lots of sauce. We loved it."
"I loved all the garlic in the sauce. My family said that this was their favorite enchilada recipe, surprising because I rarely use ground beef in my Mexican food recipes. Listed sodium content is so high, I believe to be a typo. I still would use reduced sodium canned ingredients and not add the additional salt."
"We only made one small change to the recipe, we omitted the sage & added cayenne. It was amazing!! This is our new go to enchilada recipe!"
"This was very good, but does take a bit of time and dishes to prepare. I used only 2 tbsp of butter, and less flour and broth. I added 1/3 cup queso fresco cheese and we like that a lot. I am thrilled to know how to make this great red sauce!"
"This was very good, but does take a bit of time and dishes to prepare. I added 1/3 cup queso fresco cheese and we like that a lot. I am thrilled to know how to make a great red sauce!"
"These were better than I expected. I had to make some changes because I didn't have everything once I started. I followed the recipe except I subbed chili powder for chili seasoning( from the packets), I used fresh tomatoes and a little bit of Pace salsa to equal the stewed tomatoes. I skipped the sage and used the upper portions of each seasoning and added a llittle cayenne pepper. Oh and I also had to used Cheddar cheese. I heated the tortillas beforeassembling too. It was so good!"
"Excellent! I followed the recipe as given, but used the smaller amounts of seasonings when given a choice. Will definitely make this again."
"We really enjoyed the homemade sauce, delicious!"
"These were delicious."
"I think the tortillas I used were a tad bigger than recommended. They barely fit into my dish, but they sure were good and tasty."
"Made this recipe as is, but we didn't care for it which was disappointing after all of the positive reviews. Will not make again."
"Fun and easy recipe - great flavor"
"Haven't made the Enchiladas yet (have it in my Cook'n file & can't wait to try it next week) but used the sauce in the Chimichangas I made last night. It added a great taste to them. The reviews about how good the sauce is are accurate. I typed the sauce recipe up separately & will be using it for Mexican cuisine!"
"Enchiladas made with flour tortillas?? Sacrilege!!"
"These sound terrific but we do not like Sage. What spice could I use in place of it."
"These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!"
"These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!"
"Loved by 4 boys and a Dad."
"I usually like to make green sauce enchiladas. After making this I dont know if ill ever beable to go back! These are by far the best beef enchiladas I have ever had! I love garlic so add more than the recipe calls for. Kudos!"
"I make a whole recipe and split it between two 8x8 pans. I bake one and freeze the other for a future meal."
"Incredible - such a homemade taste! The spices were perfect, nice creamy tasty sauce and the amounts were great for our taste - enough sauce but not swimming in it. I did spread the sauce all over the top of the rolled tortillas once they were in the pan, as another reviewer said - and it really kept them from being too dry and crunchy. I made the whole recipe, then split it into two 9-inch glass dishes - two whole dinners for my husband and me!"
"Love these! I actually made 50% more last time to have some extra sauce and meat... and that's tonight's nachos! Thanks for the recipe!"
"O...M....G.....these are amazing! Most enchilada recipes I have call for store-bought enchilada sauce or a mix of other stuff that isn't very enchilada-y tasting. This sauce was fab. The beef is fab. Love love love. My family loved it. This is 'company-good' for a casual meal."
"My kids really liked these!"
"This recipe ROCKS!!!!! My family and friends love it! It is my go to recipe for something different in the weekly meal planning! been making it for years! Can't go wron making this one. The only thing I change is I delete the salt and you can't even tell it's missing. Great job and thank-you very much!"
"I've been looking for this recipe for 11 years!! It was a staple in my home and I lost my recipe folder in a move. Thank You, thank you!!"
"The enchiladas were good but I was expecting to be wowwed after reading all the reviews and I wasn't. Maybe it really makes a difference as to how much of the spices was used. I put in the minimum amount when it said "1 to 2 tsp or tablespoons". Maybe I should have put in the full amount. I have other enchiladas recipes I like better but I might make this again. We'll see how the leftovers taste tomorrow."
"VERY GOOD! Makes a lot, which I like. My husband and I love mexican flavors, and this tasted just as good as going out for enchiladas! Soo yummy!"
"Absolutely delicious. Such good flavor and the sauce was the greatest. Nothing like that can enchilada sauce. The only thing I will do different next time is double the sauce and add an additional 8oz can of tomato sauce. Very, very good. Really the person who said these were bland have no taste buds. I substituted the stewed tomatoes for a can of Rotel like another reviewer did. Excellent!"
"I never comment on recipes, but this was amazing! I only used 3 cloves of minced garlic in the sauce and next time I will use 2. This is just an awesome dish! There is no way that person who wrote it is bland followed the directions! It is anything but bland! wow! I love mexican food and this is so easy!"
"The best enchilada I've ever eaten in my life! The meat mixture is soooo delicious, I use it to make nachos as well! By far a must have on any monthly menu plan! :D"
"These are awesome! The beef filling is my favorite, but the sauce is very yummy too. I happen to have fresh garlic from our farmer's market, and this recipe really lets it shine. My daughter can't wait for them to come out of the oven after sampling the filling!"
"I added Rotel to the meat to add a little heat. yummy!"
"Loved it! Very yummy, and easy to change to different tastes. So glad to now have a recipe that doesn't need canned enchilada sauce. We will be making this often, serves a crowd for very little cost!"
"We did not care for this recipe at all. We found it to bland."
"good to cook."
"good recipe to cook."
"Delicious! I didn't add any salt and used low sodium broth and they turned out great! For the sauce I used the 1 tsp of chilli powder, cumin and sage and still had enough kick for us. Will make again!!"
"It doesn't look anything like the picture, but it's EXCELLENT!!"
"we have been making this recipe for years and we love it! We prefer corn tortillas and double the sauce."
"I have made this recipe exclusively for years! Another thing I love about this recipe is that they freeze really well for those days when you don't have time to cook!"
"the homemade sauce is heavenly!"
"Just a tip for those feeling it tastes too salty. Add only a little salt in the beginning, you can always add more as you cook and taste. Can't wait to try this, thanks for the reviews."
"This is really tasty. My whole family enjoyed - even my kids. I used corn tortillas for myself to make it gluten-free. I found I had to dip/brush sauce on both sides to keep them from breaking. I left out the flour in the filling and used 1/4 cup cornstarch in place of the flour in the sauce to make it GF. I just added the cornstarch to the broth. I think this would taste good with beans, either in the filling or on the side. Next time I might try reducing the butter. Has anyone tried that?"
"The only change we will be making next time is to make more sauce! Delicious recipe though."
"LOVED this recipe! Great flavors and different from my regular enchiladas. It was a nice change! Making them again tonight for cinco de mayo!"
"VERY VERY VERY good! Lots of flavor, enough spice to give it a kick but not overwhelming. will definately make it again. i did change one thing, used 1.5lbs beef cause 1lb didn't seem enough."
"Having grown up on mexican food, we never used corn tortillas -- always flour. This was too salty and all the spices left us drinking a lot of water. Dredging the tortillas in the sauce before filling and rolling would make them look more authentic."
"This recipe is great!! easy to make. Tastes as good as any Mexican restaurant. My son requests this at least once a week."
"If my family had their way I would make this more often. I make extra sauce with it. I have to double the recipe. Written down for many family membes too!!"
"this was totally gross - all I could taste was salt and I love salt! Will go back to my original receipe - wanted to try something new and wish I hadn't"
"I love this recipe! The sauce is so good, who would ever buy sauce? I can't decide if I like it better with Flour tortillas or corn. Great standby recipe."
"These were great! Definitely my new go to beef enchilada recipe."
"This is one of my favorite recipes. Thank you for sharing!"
"Jennifer this recipe is outstanding. Hubby raves about it everytime I make it."
"I substituted a can of Rotel tomatoes for the tomato sauce with great results. It gave it a nice extra kick."
"This is one of the best recipes I've ever tried, we use chicken for the filling. This sauce is the best"
"Excellent recipe for Mexican fare!"
"If i am lazy and don't want to make the meat sauce, I squish up my homemade chili (that i always keep a supply of in the freezer) and use it instead. And I agree with mattnat, I could practically drink the sauce!"
"This is well worth the time it takes in the kitchen. Every time I make it; the sauce is so delicious I end up scraping the pan and licking the spoon! The other night I made the meat filling from this recipe; put it in some store bought tostada bowls with some salad fixings. It was a big hit! My kids are not fans of enchiladas, so I save some tortillas when I make the enchiladas and make "soft tacos" for them."
"This dish is so delicious. I also use the meat recipe for tacos. This is a recipe that I will use over and over again. Thanks"