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We love enchiladas at our house! So I am always trying to find new recipes to try. There is an amazing Mexican restaurant in North Carolina that I crave every summer. We went there as a family last weekend and it is always amazing. Their enchiladas are to die for! They have one that is smothered in this white queso sauce that I am currently trying to recreate. It is awesome!
I loved how these beefy garlic enchiladas turned out. I decided to use stew meat and slow cook it all day. The meat was so tender and peeled apart in the enchiladas. The red sauce in the enchiladas was perfect and the garlic in them gave them such a great flavor. I love that enchiladas will make enough to feed a crowd and they were gone in no time!
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Beefy Garlic Enchiladas
Ingredients
- 1 pound stew meat
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon rubbed sage
- 1 (12.5-ounce) can stewed tomatoes
Sauce:
- ⅓ cup unsalted-butter
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 (14.5-ounce) can beef broth
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder, more to taste
- 2 teaspoons ground cumin
- 1 teaspoon rubbed sage
- ½ teaspoon salt
- 8-10 flour tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet cook beef and onion over medium heat for 6-8 minutes or until no longer pink.
- Stir in flour, chili powder, salt, garlic, cumin, sage, and tomatoes. Bring everything to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
- In a medium saucepan, heat butter over medium-high heat. Add garlic and cook for 1 minute. Stir in the flour until a thick paste has formed.
- Gradually whisk in the broth. Bring sauce to a boil and stir about 2 minutes until thickened. Whisk in the tomato sauce, chili powder, cumin, sage, and salt.
- Pour 1 ½ cups of the sauce into the baking dish. Assemble the enchiladas by putting ¼ cup of beef mixture off the center of each tortilla. Top with 2 tablespoons of cheese and roll up.
- Place the assembled enchiladas into the pan, seam side down. pour the remaining sauce over the enchiladas.
- Bake covered for 30-35 minutes or until heated through. Remove foil and top with remaining cheese baking an additional 10-15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So…..where does the tomato sauce come in at. It’s in the ingredients list but doesn’t mention it in the directions. I forgot all about the brown sauce on the stove and used 1-1/2 cups of the tomato sauce in the bottom of the baking dish. Oops lol
Always good to satisfy family’s whims when it comes to food and cooking! Sometimes they deserve it. Not all the time, but sometimes. taste great.
I just made these enchiladas and they’re really good. I do have a couple of issues, though. 1) How much cheese? There isn”t any called for in the list of ingredients. I used a little less than 3 cups. 2) In step three I assumed you added the spices with the flour as they are listed in the ingredients but not in the instructions. Thanks for a really good recipe.
Underneath the stewed tomatoes in the ingredients the recipe calls for sauce. Tomato sauce? It looks yummy. Thanks for posting
Yes tomato
Sauce. 🙂
May 19 year old boys Loved this recipe. Thanks forgo sting it!
I made these last night and we loved them. I’ll def be keeping this recipe!
I would like to make this in the crockpot but with the ground beef (it’s what I have on hand at the moment) so I am thinking….brown the meat up before adding it and the sauce/spices to the crockpot. Do you think the 4 hours on low would be enough cooking time?
Yep I think that would work great! Let me know how it turns out!
Hi. Im going to make this sunday night. Should I add the tomato sauce and spices after I wisk in the beef broth?
Yeah that should be great! Let me know how you guys like it!
Hi! yummy recipe, but are the spices and tomato sauce added in the second part of the recipe? I’m thinking so, otherwise it’s a brothy, white sauce!
Sorry I changed that! Thanks for noticing. 🙂
Hello! The picture looks delicious, my mouth is watering! Just a few clarification questions for you… Do you use flour or corn tortillas for this recipe? And what do you do with the remaining sauce? Thanks so much!
Sorry I will have to add that! You use flour tortillas and you pour the remaining sauce over the top and too with cheese. 🙂
Looks fantastic! If doing it in the crock pot, how long do you let it cook?
4-6 hours on low. I just changed that in the notes! Thanks for noticing! 🙂
Your recipe is missing the garlic in the sauce
Thanks for noticing! Thats probably important. 🙂
I think enchiladas are so hard to make “look good” and yours look mouthwatering.
TELL me about it!! I love enchiladas but hate photographing them!! I am surprised it turned out! 🙂
Where in North Carolina are you? What is the name of the restaurant? I live outside of Charlotte, NC, so I”m curious! 🙂
Im in in Raleigh! Not too far away!! The restaurant is called Los Tres Magueyes! They are this grilled chicken sausage enchiladas with this white queso sauce on top. Seriously I die every time I eat it! If you are ever in these parts, lets go to lunch! 😀
We eat Mexican food at least once a week, so I’m always looking for new recipes. This one looks so yummy and easy. Thanks for sharing!
Where in NC are you? We are in Charlotte and I’m just wondering if this amazing restaurant is nearby!
In Raleigh! Not too far away from you. The resturaunt is called Los Tres Magueyes. I die every time I eat it. It is a grilled chicken with this sausage enchilada with a white queso sauce on top. It is awesome! 😀