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