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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!

Beefy garlic enchiladas topped with black olives and a dollup of sour cream on a white plate.

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

By: Alyssa Rivers
Delicious beefy enchiladas baked in an amazing garlic red sauce!
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10 Servings

Ingredients 

Sauce:

  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1 can 14 1/2 oz beef broth
  • 1 can 15 oz tomato sauce
  • 4 to 6 garlic cloves minced
  • 1 to 2 Tbsp chili powder to taste
  • 1 to 2 tsp ground cumin
  • 1 to 2 tsp rubbed sage
  • 1/2 tsp salt
  • 8-10 flour tortillas

Instructions 

  • In a large skillet cook beef and onion over medium heat for 6-8 minutes or until no longer pink.
  • Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Preheat oven to 350. In a medium saucepan, heat butter over medium high heat. Add garlic. Cook and stir 1 minute or until tender. Stir in flour until blended. Gradually whisk in the broth. Bring sauce to a boil and stir about 2 minutes until thickened.
  • Pour 1 1/2 cups sauce into a 9x13 in baking dish. Assemble the enchiladas by putting 1/4 cup beef mixture off center of each tortilla. Top with 1-2 Tbs cheese and roll up. Place seam side down into 9x13.
  • Bake covered 30-35 minutes or until heated through. Remove foil and top with remaining cheese baking an additional 10-15 minutes.

Notes

If you are making this in a crockpot with beef stew meat, add all ingredients including sauce ingredients except for the flour. Stir in the flour at the end of cooking and allow to thicken. Cook on low 4-6 hours.

Nutrition

Calories: 234kcalCarbohydrates: 21gProtein: 13gFat: 11gSaturated Fat: 5gCholesterol: 44mgSodium: 621mgPotassium: 257mgFiber: 2gSugar: 2gVitamin A: 663IUVitamin C: 1mgCalcium: 48mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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27 Comments

  1. 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

  2. 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.

  3. 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.

  4. Underneath the stewed tomatoes in the ingredients the recipe calls for sauce. Tomato sauce? It looks yummy. Thanks for posting