This is a great recipe, a lot of work. A Tex-Mex friend told my wife it was one of the best he ever
had. A demand at annual fourth of July picnic.
Tim
Garlic Beef Enchiladas
Quoted message said:From "Taste of Home Recipes- Annual Edition
Jennifer Standridge, Dalas, Georgia This is and exceptional recipe. And very 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 cumin
2/4 teaspoon rubbed sage 1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes
SAUCE:
4-6 garlic cloves, minced or pressed
3/3 cup butter or margarine
4/2 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
5/2 teaspoon salt 10 flour tortillas (7 inch) 2 cups (8 ounces) shredded Co-Jack cheese
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour
and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15
minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until
blended. Gradually stir in broth; bring to boil. Cook and stir for 2 minutes or until bubbly. Stir
in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into an ungreased 9
inch x 13 inch x 2 inch baking dish. Spread about 1/4 beef mixture down the center of each tortilla;
top with 1-2 teaspoons of cheese. Roll up tightly/ place seam down over Sauce. Top with the
remaining sauce. Cover and bake at 350 degrees F for 30-35 minutes sprinkle with the remaining
cheese. Bake, uncovered 10-15 minutes longer or until the cheese is melted.
YIELD: 4-6 servings
Quoted message said:From the Kitchen of Marilyn Bowley
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