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Garlic Beef Enchiladas Recipe

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This recipe for Garlic Beef Enchiladas, by , is from Our Family Cookbook, 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!

Contributor:  
Contributor:  
Karen Mehaffie-White

Category:
Category:

Ingredients:  
Ingredients:  
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 can (14.5 oz) stewed tomatoes, cut up
1\3 cup butter
4 to 6 garlic cloves, minced
1\2 cup all-purpose flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1\2 teaspoons salt
10 flour tortillas (6"), warmed
2 cups shredded Colby-Monterey Jack cheese, divided

Optional toppings:
halves grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado

Directions:
Directions:
Preheat oven to 350. In amlarge skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6 to 8 minutes, drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat and simmer, covered for 15 minutes.

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 until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through.

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

Bake, covered, until heated through, 35 - 35 minutes. Sprinkle with remaining cheese. Bake uncovered, until cheese is melted, 10 - 15 minutes longer. Serve with toppings as desired.

 

 

 

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