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      Garlic Beef Enchiladas Recipe

      Ingredients
      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

      Sauce
      4 to 6 garlic cloves, minced
      1/3 cup butter
      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 (8 ounces) shredded Colby-Monterey Jack cheese

      Directions
      In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
      Meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
      Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
      Cover and bake at 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 5 servings.
      Nutritional Facts 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.

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