"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Garlic Beef Enchiladas Recipe

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This recipe for Garlic Beef Enchiladas, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Taste of Home


10 flour tortillas [6 inch] warmed
2 cups [8 oz] shredded Colby-Monterey Jack cheese, divided
1 lb ground beef
1 medium onion, chopped
2 T all-purpose flour
1 T chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can [14 oz] stewed tomatoes, cut up
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can [14 oz] beef broth
1 can [15 oz] tomato sauce
1 to 2 T 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 6 to 8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes bring to a boil. Reduce heat; simmer, covered, for 15 minutes.
Preheat oven to 350, In a saucepan, heat butter over medium 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 cups sauce into an ungreased 13x9 inch baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1 to 2 T 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 or until cheese is melted.

Number Of Servings:
Number Of Servings:
5 servings




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