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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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Beef Enchilada Dinner

Recipe Junkie

Garlic Beef Enchiladas

Recipe #18387 | 1¾ hours | 25 min prep | add private note

⁽⁹⁰⁾ RATE IT NOW Print Recipe

By: Manda
Jan 28, 2002

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)

SERVES 4 -6 (change servings and units)

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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Browse similar recipes by category

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 #1405125

On Oct 5, 2009

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!!

0 people found this review helpful

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From: Tamaretta

On Sep 15, 2009

I too have made these many times from the TOH cookbook. I love how smooth the enchilada sauce tastes! Thanks for posting this favorite! PS - I usu use corn tortillas.

0 people found this review helpful

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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!!!

23 people found this review helpful

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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.

8 people found this review helpful

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