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Garlic Beef Enchiladas Recipe

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This recipe for Garlic Beef Enchiladas, by , is from To My Future Daughter In Law, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbi Buehler


1 lb ground beef
1 medium onion, chopped
2 Tbsp Flour
1 Tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes, cut up
10 Flour tortillas, warmed
2 Cups shredded colby jack cheese

1/3 Cup butter
4 to 6 garlic cloves, minced
1/2 Cup Flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 Tbsp chili powder
1 to 2 tsp chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

Preheat oven to 350 . 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 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour 1 1/2 cups sauce into an ungreased 13x9 baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 Tbsp cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered 10-15 minutes longer until cheese is melted.




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