Beefy Garlic Enchiladas

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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!

Beefy Garlic Enchiladas

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


  • 1 lb stew meat can also use 1 lb ground beef
  • 1 medium onion chopped
  • 2 Tbsp all purpose flour
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp rubbed sage
  • 1 can 14 ½ oz. stewed tomatoes


  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1 can 14 ½ 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


  • 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 ½ cups sauce into a 9x13 in baking dish. Assemble the enchiladas by putting ¼ 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.


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.


Serves: 10

Calories234kcal (12%)Carbohydrates21g (7%)Protein13g (26%)Fat11g (17%)Saturated Fat5g (25%)Cholesterol44mg (15%)Sodium621mg (26%)Potassium257mg (7%)Fiber2g (8%)Sugar2g (2%)Vitamin A663IU (13%)Vitamin C1mg (1%)Calcium48mg (5%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Mexican
Keyword beefy garlic enchiladas, enchilada recipes, enchiladas, beef enchiladas, tex mex, mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  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. 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.

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

  4. 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?

  5. Hi. Im going to make this sunday night. Should I add the tomato sauce and spices after I wisk in the beef broth?

  6. 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!

  7. 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!

    1. Sorry I will have to add that! You use flour tortillas and you pour the remaining sauce over the top and too with cheese. 🙂

    1. TELL me about it!! I love enchiladas but hate photographing them!! I am surprised it turned out! 🙂

  8. Where in North Carolina are you? What is the name of the restaurant? I live outside of Charlotte, NC, so I”m curious! 🙂

    1. 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! 😀

  9. Where in NC are you? We are in Charlotte and I’m just wondering if this amazing restaurant is nearby!

    1. 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! 😀

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