Recipe by Manda
Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times)
- 453.59 g ground beef or 453.59 g ground turkey
- 1 medium onion, chopped
- 29.58 ml flour
- 14.79 ml chili powder
- 4.92 ml salt
- 4.92 ml garlic powder
- 2.46 ml ground cumin
- 1.23 ml ground sage
- 411.06 g can stewed tomatoes
- 4-6 clove garlic, minced
- 78.07 ml margarine
- 118.29 ml flour
- 411.06 g can beef broth
- 425.24 g can tomato sauce
- 29.58 ml chili powder
- 9.85 ml cumin
- 4.92 ml sage
- 2.46 ml salt
- 0.25 ml garlic powder
- 10 large flour tortillas
- 2 (453.59 g) cupshredded cheddar cheese or 2 (453.59 g) cup Mexican blend cheese
Directions See How It's Made
- In saucepan, cook beef or turkey and onion until browned; drain.
- Add flour and seasonings.
- Mix well.
- Stir in tomatoes and bring to boil.
- Reduce heat, cover, and simmer 15 minutes.
- In another saucepan, saute garlic in butter.
- Stir in flour until blended.
- Gradually stir in broth and bring to boil.
- Cook and stir for 2 minutes until bubbly.
- Stir in tomato sauce and seasonings and heat through.
- Pour 1 1/2 cup sauce in 13x9 inch pan.
- Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
- Roll up tightly and place seam side-down over sauce in pan.
- Repeat with remaining tortillas and top all with remaining sauce.
- Cover with foil and bake at 350 degrees for 30-35 minutes.
- Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.