Garlic Chili-Beef Enchiladas
- Ready In:
- 1hr 30mins
- Ingredients:
- 26
- Yields:
-
10 enchiladas
ingredients
- 8 (7 inch) flour tortillas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 -3 tablespoons minced fresh garlic
- 1 -2 jalapeno pepper, seeded and finely chopped
- 2 tablespoons flour
- 1 -3 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 -3 tablespoons oxo beef bouillon powder (or use 3 small packages)
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons seasoning salt (or to taste)
- 1 teaspoon black pepper
- 1 (14 ounce) can stewed tomatoes (slightly drained)
- 3 cups grated cheddar cheese, divided
-
SAUCE
- 1⁄3 cup butter
- 2 -3 tablespoons minced fresh garlic
- 1 tablespoon chili powder (or to taste)
- 2 teaspoons cumin (or to taste)
- 1 teaspoon dried oregano
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon cayenne pepper (or to taste, or use Tabasco sauce to taste)
- 1⁄3 cup flour, plus
- 2 tablespoons flour
- 1 3⁄4 cups canned beef broth
- 1 (398 ml) can tomato sauce
directions
- Butter a 13 x 9-inch baking dish.
- To make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes.
- Add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened.
- Add in tomato sauce; simmer for about 4-5 minutes over low heat.
- Adjust all seasonings to taste; remove from heat.
- Spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside.
- For the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat.
- Add in flour, chili powder, cumin, oregano, beef bouillon powder, Worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes.
- Add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste).
- After the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat.
- To assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste).
- Roll up tightly and place seam-side down over the sauce in the baking dish.
- Drizzle the remaining sauce over the enchiladas.
- Cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy).
- Remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted.
- Let stand for about 20 minutes or more before serving.
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Reviews
-
WOW! These enchiladas are outstanding (10 stars). They are the best beef enchiladas we have ever tasted. I took Kittencal's suggestion and seasoned the meat by taste so I ended up using a little less seasoning salt and chili powder, but followed the recipe pretty closely otherwise. I have to admit that I made one deviation from this recipe-I used corn tortillas. My BF really loves corn tortillas. I hope Kitten doesn't mind! I highly recommend other Zaar members to try this recipe!!!