Paula was in the mood for Mexican food and so I made Beef Enchiladas for dinner tonight. I am not sure if she really craved Mexican food or just wanted a margarita. Either way, she got to enjoy both of them. I have made this dish several times in the past. It is a tasty and filling dish and I usually end up with enough for two meals. Not that I am trying to have two meals for everything that I cook. It is just a challenge to make less food. I need to work on this in the future.

Anyway, if you want to make this dish, here are the ingredients. The first list is for the filling for the enchiladas. The second list is for the sauce. The original recipe calls for using flour tortillas but I use corn tortillas since we had them in the refrigerator.

Filling:

 

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon rubbed sage
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up

Sauce:

  • 1/3 cup butter
  • 4 to 6 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (15 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 to 2 teaspoons ground cumin
  • 1 to 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 10 flour or corn tortillas (6-inch diameter), warmed
  • 2 cups shredded Colby-Monterey Jack cheese, divided

 

Start by preheating the oven to 350°.

In a large skillet, cook the beef and the onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes. Drain all fat from the pan. Stir in the flour and the seasonings. Add the tomatoes and bring to a boil. Reduce heat; simmer, covered, 15 minutes.

Next, in a saucepan, heat the butter over medium-high heat. Add the garlic and cook, stirring frequently for 1 minute or until tender. Stir in the flour until blended. Gradually whisk in the broth. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in the tomato sauce and seasonings. Cook until the sauce is thoroughly heated.

Finally it is time to make the enchiladas. Pour 1 1/2 cups of the sauce into a 13 x 9 inch baking dish. (Note: I used two smaller baking dishes and made two servings. I cooked one tonight and froze the other one.) Place about 1/4 cup beef mixture off center on each tortilla and then top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

Bake, covered, until heated through, about 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, another 10-15 minutes longer. Serve with toppings such as sour cream, avocado / guacamole, salsa, chopped tomatoes or onions, if desired.

 

 

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