garlic beef enchiladas
Flour tortilla enchiladas stuffed with spicy garlic beef sauce
Ingredients
ground beef
1 lb
onion (chopped)
1 medium
all-purpose flour
2 tbsp
chili powder
1 tsp
salt
1 tsp
garlic powder
1 tsp
ground cumin
1/2 tsp
rubbed sage
1/4 tsp
stewed tomatoes
1 can (14-1/2 oz)
garlic cloves (chopped, for sauce)
4 to 6 cloves
butter (for sauce)
1/3 cup
all-purpose flour (for sauce)
1/2 cup
beef broth
1 can (14-1/2 oz)
tomato sauce (for sauce)
1 can (15 oz)
chili powder (for sauce)
1 to 2 tbsp
ground cumin (for sauce)
1 to 2 tsp
rubbed sage (for sauce)
1 to 2 tsp
salt (for sauce)
1/2 tsp
flour tortillas (7-inch)
10
shredded Colby-Monterey Jack cheese
2 cup (8 oz)
Instructions
1
Make the filling
In a saucepan, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the flour and seasonings until well combined. Stir in the tomatoes; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
2
Make the sauce
Meanwhile, in a separate saucepan, sauté the garlic in the butter until softened. Stir in the flour until well combined. Gradually whisk in the beef broth; bring to a boil. Cook for 2 minutes or until thickened. Stir in the tomato sauce and seasonings; heat through.
3
Assemble
Pour about 1-1/2 cups of the sauce into an ungreased 13x9x2-inch baking dish. Place about 1/4 cup of the beef mixture in the center of each tortilla; sprinkle with 1-2 tablespoons of cheese. Roll up tightly; place seam-side down over the sauce. Top with the remaining sauce.
4
Bake
Cover and bake at 350°F for 30-35 minutes. Sprinkle with the remaining cheese. Bake uncovered for an additional 10-15 minutes, until the cheese is melted.
