Beefy Garlic Enchiladas

July 09, 2013

These beefy garlic enchiladas are one of my new favorite enchilada recipes. My "beef" (pardon the pun) with enchilada filling is that it's always so runny and then you try to roll the enchilada and the filling falls out of the ends. NOT cool for a girl who doesn't like to assemble her food! This filling, however, is nice and thick and there was no filling falling out. It's also very tasty which helps a lot too! Ole!

For the enchiladas:

1 lb. ground beef (I used 96% lean)
1 medium onion, chopped
2 T. all purpose flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. sage
1 (14 1/2 oz.) can stewed tomatoes
10-12 tortillas (I used La Tortilla Factory - 50 calories each! I got exactly 11 enchiladas out of this recipe. Weird, I know!)
8 oz. shredded cheese (I used pepper jack)
Sour cream (optional)
Cilantro (optional)

For the sauce:

1/3 c. unsalted butter
4-6 garlic cloves, minced
1/2 c. all purpose flour
1 (14 1/2 oz.) can beef broth
1 (15 oz.) can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1/2 t. salt

Preheat the oven to 350. In a large skillet, cook the beef and onion over medium heat for 6-8 minutes or until the beef is no longer pink. Stir in flour and seasonings. Stir in tomatoes and bring to a...
See the full directions on my site

Nutritions

Calories
398

Sodium
686mg
28% DV

Fat
22g
33% DV

Protein
16g
33% DV

Carbs
30g
10% DV

Fiber
4g
18% DV

Mexican Beef