Garlic Beef Enchiladas

Steps on how to prepare a Garlic Beef Enchiladas recipe

Time

1 hour 35 minutes

Servings

1

Calories

1899.9

    Ingredients

  • 1 lb ground beef or 1 lb 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
  • 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 2 (8 ounce) cups Mexican blend cheese

    How to make it

  1. 1. STEP

    In saucepan, cook beef or turkey and onion until browned; drain.

  2. 2. STEP

    Add flour and seasonings.

  3. 3. STEP

    Mix well.

  4. 4. STEP

    Stir in tomatoes and bring to boil.

  5. 5. STEP

    Reduce heat, cover, and simmer 15 minutes.

  6. 6. STEP

    In another saucepan, saute garlic in butter.

  7. 7. STEP

    Stir in flour until blended.

  8. 8. STEP

    Gradually stir in broth and bring to boil.

  9. 9. STEP

    Cook and stir for 2 minutes until bubbly.

  10. 10. STEP

    Stir in tomato sauce and seasonings and heat through.

  11. 11. STEP

    Pour 1 1/2 cup sauce in 13x9 inch pan.

  12. 12. STEP

    Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.

  13. 13. STEP

    Roll up tightly and place seam side-down over sauce in pan.

  14. 14. STEP

    Repeat with remaining tortillas and top all with remaining sauce.

  15. 15. STEP

    Cover with foil and bake at 350 degrees for 30-35 minutes.

  16. 16. STEP

    Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.

    Ingredients

  • 1 lb ground beef or 1 lb 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
  • 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 2 (8 ounce) cups Mexican blend cheese

    Tags

    MEAT

    MEXICAN

    WEEKNIGHT

    OVEN

    < 4 HOURS

    INEXPENSIVE

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