Wednesday, January 25, 2012

Here's What's Cooking...Garlic Beef Enchiladas

At first glance, this recipe looks complicated and like it requires a lot of fancy ingredients. But I actually didn't have to buy anything to make this--I already had everything on hand. And even though it took a little bit longer to make than I normally would like (a little over an hour, from start to finish), it was TOTALLY worth it. It's been ages since I've had an enchilada that I was so smitten by--I'd have to say the last time was at The Red Iguana in Salt Lake (which is fabulous, by the way).

But here goes:

Garlic Beef Enchiladas (from Taste of Home's Prize-Winning Recipes 2007)

1 pound ground beef
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

Sauce:
4 to 6 garlic cloves, minced (I used 4)
1/3 cup butter
1/2 cup all purpose flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce (I just realized I used one of the smaller cans for ours, but it still tasted great!)
1 to 2 tablespoons chili powder (I used one)
1 to 2 teaspoons ground cumin (I used one)
1 to 2 teaspoons ground sage (I used one)
1/2 teaspoon salt
10 flour tortillas (7 inches)
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I used cheddar)

In a 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, saute 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 cups sauce into an ungreased 13 x 9 baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.

Yield: 10 enchiladas (ours stretched a little bit more and made 11--I just threw in an extra tortilla)

So delicious! You won't regret trying it out :)

1 comment:

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