Recipe Background
If it's an enchilada, you can catch us eating it. We love all the different fillings and flavors they can feature. And if you're reading this, you likely feel similarly, so here's another one to add to your roster... Garlic Beef Enchiladas! The toasted tortillas come jam-packed with beefy, tomatoey, and garlicy flavor. And of course, lots of melted cheese! Top them with all your favorite go-to Tex-Mex goodies for the whole enchilada of an experience! These Garlic Beef Enchiladas might just be the best of the best, but we'll let you be the judge!
If it's an enchilada, you can catch us eating it. We love all the different fillings and flavors they can feature. And if you're reading this, you likely feel similarly, so here's another one to add to your roster... Garlic Beef Enchiladas! The toasted tortillas come jam-packed with beefy, tomatoey, and garlicy flavor. And of course, lots of melted cheese! Top them with all your favorite go-to Tex-Mex goodies for the whole enchilada of an experience! These Garlic Beef Enchiladas might just be the best of the best, but we'll let you be the judge!
Ingredients
For the enchiladas:
- 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 (14.5-ounce) can stewed tomatoes chopped
For the sauce:
- 1/3 cup butter
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 1 (14.5-ounce) can beef broth
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 10 (6-inch) flour tortillas warmed
- 2 cups Colby-Jack cheese shredded, divided
Optional toppings:
- grape tomatoes to taste, halved
- fresh cilantro to taste, minced
- jalapeño peppers to taste, sliced
- red onion to taste, chopped
- avocado to taste, cubed
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, cook the beef and the onion, while crumbling the beef, until the meat is no longer pink, about 6-8 minutes.
- Drain the excess grease from the beef mixture.
- Stir 2 tablespoons of the flour, 1 tablespoon of the chili powder, 1 teaspoon of the salt, the garlic powder, 1/2 teaspoon of the ground cumin, 1/4 teaspoon of the rubbed sage, and the stewed tomatoes into the beef mixture and bring to a boil.
- Reduce the heat and simmer the beef mixture, covered, for 15 minutes.
- In a saucepan over medium-high heat, melt the butter.
- Add the minced garlic to the butter and cook, while stirring, until tender, about 1 minute.
- Stir the remaining flour into the garlic butter, then gradually whisk in the broth, until the mixture is blended.
- Bring the sauce mixture to a boil and cook, while stirring, until it thickens, about 2 minutes.
- Stir the tomato sauce, the remaining chili powder, the remaining ground cumin, the remaining rubbed sage, and the remaining salt into the sauce mixture and cook until heated through.
- Pour 1 1/2 cups of the sauce into an ungreased 13x9-inch baking dish.
- Place 1/4 cup of the beef mixture off-centered on each of the tortillas.
- Top each portion of the beef mixture with 1 tablespoon of the cheese.
- Roll the tortillas up and place them over the sauce, seam-side down.
- Top the enchiladas with the remaining sauce.
- Bake the enchiladas, covered, until they are heated through, about 30-35 minutes.
- Sprinkle the enchiladas with the remaining cheese and bake, uncovered, until the cheese melts, about 10-15 minutes.
- Serve the enchiladas with the grape tomatoes, the cilantro, the jalapeño peppers, the red onion, and the avocado.
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