Mountain Mama: 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

Filling

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

Sauce

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)

Directions

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.