Dee Posted February 25, 2003 Share Posted February 25, 2003 Garlic Beef Enchiladas Typically, enchiladas are made with corn tortillas. This version uses the flour variety for a nice change of pace. 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 1/2 teaspoon dried oregano leaves 1 (14 1/2-ounce) can stewed tomatoes Sauce: 6 garlic cloves, finely minced 1/3 cup butter 1/2 cup all-purpose flour 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1 3/4 cup beef broth 1 (15-ounce) can tomato sauce 10 (7-inch) flour tortillas 2 cups (8-ounces) shredded cheddar cheese In a saucepan over medium heat, cook beef and 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, saute garlic in butter for a few seconds, stir in flour and seasonings; cook and stir for 1 minute. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce; heat through. Pour about 1 1/2 cups sauce into an ungreased 13 x 9 x 2-inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1 to 2 tablespoons cheese. Roll up tightly; place seam-side down over sauce. Top with remaining sauce. Cover and bake at 350*F (175*C) for 30 to 35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted. Makes 4 to 6 servings. Quote Link to comment
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