Garlic Beef Enchiladas

Enchiladas are typically made with corn tortillas, but this recipe calls for flour tortillas, which are just as good. Being a Texan for most of my life, I highly recommend using homemade tortillas instead of the dried-out ones on the shelves. It's in our blood to only use homemade tortillas lol.


Also, It's easier to buy ready-made enchilada sauce in a can, but it is definitely better to make your 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. There's no argument there. 

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


  1. Preheat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. 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.