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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (912g) Recipe makes 4 servings |
||
| Calories 1920 | ||
| Calories from Fat 853 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 94.8g | 145% | |
| Saturated Fat 38.9g | 194% | |
| Monounsaturated Fat 37.0g | ||
| Polyunsaturated Fat 11.4g | ||
| Trans Fat 1.1g | ||
| Cholesterol 197mg | 65% | |
| Sodium 5304mg | 221% | |
| Potassium 1695mg | 48% | |
| Total Carbohydrate 185.8g | 61% | |
| Dietary Fiber 14.8g | 59% | |
| Sugars 17.4g | ||
| Protein 81.8g | 163% | |
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Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground sage
- 1 (14 1/2 ounce) can stewed tomatoes
Sauce
- 4-6 cloves garlic, minced
- 1/3 cup margarine
- 1/2 cup flour
- 1 (14 1/2 ounce) can beef broth
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1 dash garlic powder
- 10 large flour tortillas
- 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese
Directions
1
In saucepan, cook beef or turkey and onion until browned; drain.2
Add flour and seasonings.3
Mix well.4
Stir in tomatoes and bring to boil.5
Reduce heat, cover, and simmer 15 minutes.6
In another saucepan, saute garlic in butter.7
Stir in flour until blended.8
Gradually stir in broth and bring to boil.9
Cook and stir for 2 minutes until bubbly.10
Stir in tomato sauce and seasonings and heat through.11
Pour 1 1/2 cup sauce in 13x9 inch pan.12
Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.13
Roll up tightly and place seam side-down over sauce in pan.14
Repeat with remaining tortillas and top all with remaining sauce.15
Cover with foil and bake at 350 degrees for 30-35 minutes.16
Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef MB
On May 13, 2008
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.
From: sydsmama
On Apr 3, 2008
Very good! I made the filling and sauce the night before so I could quickly put them together after work. Just warmed them up a little in the microwave and had to add a little extra broth to the sauce. Thank-you!
From: momofallboys
On Dec 28, 2004
I was going to give this recipe 4 stars. DH liked them, DS's liked them and I thought they were okay. The problem I had was that I don't like the taste of chili powder and found it to be overpowering in this recipe. Then I had the leftovers the next day. WHOA!!! 5 stars all the way!!! If you let the sauce sit overnight and the flavors blend it becomes AMAZING!! The chili powder calms down and the cumin comes out, making these the best enchiladas I've ever had. Another plus is the detailed instructions and the fact that I had every ingredient in my pantry. I will most definitely be making these again but from now on, I will make the sauce a day ahead of time to let the flavors blend, then re-heat it when I assemble the enchiladas. Thanks for the great recipe!!!
From: Tahiti
On Dec 11, 2003
These enchiladas were wonderful! I was not sure how the sauce would turn out but it was so creamy and the flavour was amazing, I used 6 garlic cloves. It didn't take me that long to make them, and it was very easy, I would suggest you try these, they are delicious.
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