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Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    5 servings

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, 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, chopped or sliced red onion and cubed avocado

Directions

  • 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 Facts
2 enchiladas: 751 calories, 43g fat (21g saturated fat), 128mg cholesterol, 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein.

Reviews

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Average Rating:
  • Casey
    Jul 12, 2020

    We loved this recipe! We love enchiladas and this is one of my favorite recipes so far. The sauce was smooth and creamy but I did add a little more of the seasonings. I also added a chopped chipotle pepper to the sauce and a tablespoon of adobo sauce to the meat mixture because we like spicy foods. Overall an excellent recipe! I'll definitely be making it again.

  • JGa2595176
    Jul 3, 2020

    Made for our family of 4, two kids and two adults. We are garlic lovers, so this recipe stood out to me. Everyone ate it, although nobody was rushing to get a second helping. I thought the sauce was tasty and the dish overall was a solid recipe. That said, for the time it took to put together, I didnt think it was really worth it. (I made on a weeknight and dinner was served later than usual for the time it took to compose.) I likely wouldnt make again.

  • Nathalie
    Jun 6, 2020

    No comment left

  • No_Time_To_Cook
    May 31, 2020

    Very tasty, but too much salt. I reduced the amount, but next time will add no additional salt. I really liked the flavor of the sauce and look forward to having again. I topped with black olives and chopped jalapenos.

  • sebc46
    May 6, 2020

    Very good. Hubby liked it a lot. I agree that adding rice or beans to the meat would be a good option. I used half the amount of salt and the minimum amount of chili powder as per other's ratings. Depends on how hot you want it. Some said it was mushy so I didn't cook it as long.

  • greg
    Mar 25, 2020

    The dish was pretty good. I added some leftover rice I found in the fridge as a filler and it was nice. Next time I'd add corn and black beans to the filling. A few notes- I wasn't too crazy about the sauce, found it to be quite bland and needing to triple the seasoning. It was also way too thick and clumpy. I ended up adding water to thin it out. I also added a bit of brown sugar to cut the salt and acidity. Next time I would half the amount of salt. On its own it was WAY too salty. Thankfully the toppings masked the saltiness. This also makes a huge batch of sauce. I have enough to last me 3 more occasions.

  • Susie
    Feb 16, 2020

    I don't give 5 stars very often. But my husband and I really did like this a lot. My teenage boys thought it was fine but they don't like Mexican food that much. I used bonafide organic bone broth that you buy in the freezer section. Traditional beef and chicken broth that you buy on the shelf is not good for you at all and has WAY too much salt. I also didn't add the salt in the recipe as other reviewers suggested. The salt flavor was perfect. My husband also bought the HUGE tortillas so I still had to cut them off because it was too much tortilla. I used 7 tortillas but they I cut about 1/3 off of them. I put in a little over 1/2 cup meat in each of them and also used a lot more cheese in the recipe and on top. We loved the jalapeños and red onion on the top. I wish I put avocado on top too. The flavor was great. There was a ton of sauce and we love sauce. Great meal.

  • MamaMeese
    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!

  • Charl
    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.

  • Allison
    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!