Enchiladas are typically made with corn tortillas, but this recipe calls for flour tortillas, which is just as good. I recommend using homemade tortillas instead of the dried-out ones on the shelves.
Also, It's easier to buy ready-made enchilada sauce in a can, but it is definitely better to make our own from the recipe below. It simply means less sodium and no preservatives, and anything that you make on your own just tastes so much better.
This dish is full of garlicky sauce and cheesy goodness. It also makes great leftovers, but I'm sure it will be gone when everyone digs into it.
- 1lb ground beef
- 1 ea medium onion, chopped
- 2 tbsp all purpose flour
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp rubbed sage
- 1 can 14.5oz stewed tomatoes
- 4 to 6 garlic cloves, minced
- 1/3 cup butter
- 1/2 cup all purpose flour
- 1 can 14.5oz beef broth
- 1 can 15oz tomato sauce
- 1 1/2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp rubbed sage
- 1/2 tsp salt
- 10 ea flour tortillas, warmed
- 2 cups shredded Colby-Monterey Jack cheese, divided
- Preheat oven to 350.
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Meanwhile, in another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
- Pour about 1 1/2 cup sauce into an ungreased 13x9-in baking dish. Spread about 1/4 cup beef mixture down center of each tortilla; top with 2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce.
- Cover and bake at 350 for 30-35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted.
6 Servings. The Taste of Home Cookbook.