Typically, enchiladas are made with corntortillas. This version uses the flour variety for a nice changeof pace.
Recipe: Garlic Beef Enchiladas
1 pound ground beef1 medium onion, chopped2 tablespoons all-purpose flour1 tablespoon chili powder1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon ground cumin1/2 teaspoon dried oregano leaves1 (14 1/2-ounce) can stewed tomatoesSauce:6 garlic cloves, finely minced1/3 cup butter1/2 cup all-purpose flour2 teaspoons chili powder1 1/2 teaspoons ground cumin1/2 teaspoon dried oregano leaves1/2 teaspoon salt1 3/4 cup beef broth1 (15-ounce) can tomato sauce10 (7-inch) flour tortillas2 cups (8-ounces) shredded cheddar cheese
In a saucepan over medium heat, cook beefand onion until meat is well browned; drain. Add flour and seasonings;mixing well. Stir in tomatoes; bring to a boil. Reduce heat;cover and simmer for 15 minutes.
Meanwhile, in another saucepan, sautegarlic in butter for a few seconds, stir in flour and seasonings;cook and stir for 1 minute. Gradually stir in broth; bring toa boil. Cook and stir for 2 minutes or until bubbly. Stir intomato sauce; heat through. Pour about 1 1/2 cups sauce intoan ungreased 13 x 9 x 2-inch baking dish.
Spread about 1/4 cup beef mixture downthe center of each tortilla; top with 1 to 2 tablespoons cheese.Roll up tightly; place seam-side down over sauce. Top with remainingsauce. Cover and bake at 350°F (175°C) for 30 to 35 minutes.Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minuteslonger or until the cheese is melted.
Makes 4 to 6 servings.
Shredded Beef EnchiladasIf the Garlic Beef Enchiladas recipe was useful and interesting, you can share it with your friends or leave a comment.