Garlic Beef Enchiladas

  • Prep Time: 25 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 4-6
  • About This Recipe

    “Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times)”

    Ingredients

  • 1lb ground beef or 1lbground turkey
  • 1mediumonion, chopped
  • 2tablespoonsflour
  • 1tablespoonchili powder
  • 1teaspoonsalt
  • 1teaspoongarlic powder
  • 1/2 teaspoonground cumin
  • 1/4 teaspoonground sage
  • 1 (14 1/2 ounce) cans stewed tomatoes
  • Sauce

  • 4 -6clovesgarlic, minced
  • 1/3 cupmargarine
  • 1/2 cupflour
  • 1 (14 1/2 ounce) cans beef broth
  • 1 (15ounce) cans tomato sauce
  • 2tablespoonschili powder
  • 2teaspoonscumin
  • 1teaspoonsage
  • 1/2 teaspoonsalt
  • 1dashgarlic powder
  • 10largeflour tortillas
  • 2 (8ounce) cups shredded cheddar cheese or 2 (8ounce) cups Mexican blend cheese
  • Directions

  • In saucepan, cook beef or turkey and onion until browned; drain.
  • Add flour and seasonings.
  • Mix well.
  • Stir in tomatoes and bring to boil.
  • Reduce heat, cover, and simmer 15 minutes.
  • In another saucepan, saute garlic in butter.
  • Stir in flour until blended.
  • Gradually stir in broth and bring to boil.
  • Cook and stir for 2 minutes until bubbly.
  • Stir in tomato sauce and seasonings and heat through.
  • Pour 1 1/2 cup sauce in 13×9 inch pan.
  • Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
  • Roll up tightly and place seam side-down over sauce in pan.
  • Repeat with remaining tortillas and top all with remaining sauce.
  • Cover with foil and bake at 350 degrees for 30-35 minutes.
  • Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
  • Reviews

  • “My family loved these, and thought the sauce was really good. They’re easy to put together, too. I tried veggie crumbles instead of beef, and that works just as well.”

  • “My Dad makes really tasty enchiladas, but they take all day to make. We gave this recipe a taste and they were delicious. My Dad’s are still my favorite, but these come in a close 2nd. The only thing I added was some green onions on top before baking, it was so tasty. I would definitely add a touch of sour cream too! Thanks for posting!”

  • “This was the first recipe I added to my cookbook well over a year ago… I cannot believe I waited so long to make them! We loved them and they were even more yummy as leftovers. I took the advice of others and made the sauce that morning and refrigerated it until that evening so the spices could combine. My husband was actually craving them again a week or two later – that NEVER happens with things I cook for him! Thanks Manda.”

  • “These are very rich and delicious! I’m thrilled that I was able to make enchiladas here in Japan. All the ingredients were easy to find except the tortillas, but I finally found a package of a dozen frozen 6.5 inch flour tortillas and used them all. Thank you very much for this recipe. “

  • “I used to make this recipe a lot.Due to the high calorie/fat content I do not make it anymore, but I have fond memories of many good meals and leftovers.”

  • “These are fantastic!Everyone in my family loved them!”

  • “Found this recipe years ago and make it about once a month for my family of 6. Have also made it for Pot lucks and family gatherings…Everyone loves it!”

  • “Great enchiladas.I did add black beans and salsa verde that I had open but these were great.
    Used hardly any cheese but may add more next time.I made half the filling but all of the sauce so that I can do it quicker next time.”

  • “Great recipe, we added some rice to stretch the meat filling.great edition!! we used home made wheat flour tortillas…will make again!”

  • “my family really enjoyed this.However I think my chili powder was way too hot .It was still devoured and I will make this again but use a milder chili powder!!! thank you for recipe!”

  • “These are excellent, especially the sauce. Got this recipe from Taste of Home a few years back and my family loves them.”

  • “I made these for dinner last week and they were delicious!!!My 4 and 2 year olds gobbled them right up!And, it makes a lot too! My family of 4 ate on them for dinner for three days!I made these exactly according to the recipe except instead of flour tortillas I used corn tortillas.We enjoyed these very much and I will definately make again!!!”

  • “These are really good.I made them last night for our dinner and we enjoyed them very much.We especially liked the sauce.No more canned for us.Thankyou for sharing this yummy recipe with us.”

  • “Delicious! I used lean ground turkey and my family loved it.”

  • “Made these for the first time with leftovers from ‘Pete’s own southwest roast’…never have tasted a better enchilada sauce. So easy and so good. It’s a keeper for sure. Thank for sharing!!!”

  • “These taste just like homemade using a can sauce.If you are ever out of your regular sauce, you will be very pleased with this recipe.I am still looking for a “restaurant style” beef enchilada recipe.The kind you get in those little Mexican restaurants in Texas!!”

  • “These really did make the house smell amazing! We used corn tortillas and ground turkey, but besides that we followed the recipe and they were sooo good! I’ve always just bought the canned enchilada sauce and this was way better!”

  • “These were great … made them just as stated and used corn tortillas. If you warm them in the microwave first, they don’t break up when you roll them. The only change I will make next time is to use turkey instead of beef. I think you could easily substitute any kind of meat and these would be good.”

  • “Very good — used corn tortillas instead.I’ve had trouble with soggy flour tortillas in casseroles. Corn tortillas do want to break a bit – but the’re going to be smothered in sauce and cheese anyway -so no worries! I also added a tsp or so of cilantro -cuz we love it -(it’s in alot of the food you get at the restaurant Chipotle) to both the sauce and the beef filling. I agree that you should make the sauce ahead of time – I made it in the a.m. and fridged it til I put the rest of it together in the eve. Otherwise – fabulous basic recipe!!”

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