Monday, January 30, 2012

Garlic Beef Enchiladas

I got this recipe from my dear friend, Lori, and it quickly became a favorite with family & guests.  It’s not a difficult recipe, but it does take a little time.  You may make the filling and the sauce a day ahead of time if you wish.  Also, I like to make a double recipe of the filling and sauce and freeze half of each.  Next time I want enchiladas, it’s very easy to defrost the filling and sauce and assemble the casserole.  Once you’ve had home-made enchilada sauce, you never want it from a can again!  Enjoy.

Garlic Beef Enchiladas

1 – lb. ground beef (ground turkey works too)
1 – med. onion, chopped (I use a small onion or 2 –T. dried onion)
2 – T. flour
1 – T. chili powder
1 – t. salt
1 – t. garlic powder
1 – can (14oz) diced tomatoes

3 – garlic cloves, minced
1/3 – cup butter
½ - cup flour
1 – can (14oz) beef broth
1 – T. chili powder
½ - t. salt
2 – t. ground cumin
1 – can (15 oz)  tomato sauce

10 – 7” four tortillas (I use whole wheat or multi grain tortillas)
2 – cups shredded Co-Jack cheese (more like 3 cups I’d say)

In a sauce pan over medium heat, cook beef and onion until meat is no longer pink, drain.  Add flour & seasonings, mix well.  Stir in tomatoes.  Remove from heat.  Meanwhile, in another saucepan, sauté garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth, bring to a boil.  Cook & stir for 2 minutes or until bubbly.  Stir in tomato sauce & seasonings, heat through.  Pour about 1 & 1/2 cups sauce into a greased 13”x9”x2” baking dish.  Spread about ¼ cup beef mixture down the center of each tortilla, top with 2 T. cheese*.  Roll up tightly, place seam side down over sauce.  Top with the remaining sauce.  Cover & bake at 350 for 30-35 minutes.  Sprinkle with remaining cheese.  Bake uncovered 10-15 minutes longer, or until cheese is melted.

*I prefer to put all the cheese on top of the enchiladas.

This casserole freezes well.

The only multi-grain tortillas I could find were 8".  Each one had 8 g. of fiber!

 I like to serve these chips with the enchiladas.
Each serving has 2 g. of protein & 2 g. of fiber,
and a lot of taste!

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