Garlic Beef Enchiladas

Name: Garlic Beef Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 5
Cuisine: Mexican
Ingredients: 76 grams butter; 397 grams can beef broth; 425 grams can tomato sauce; 397 grams can stewed tomatoes, cut up; 1 Tbsp chili powder; 227 grams cups shredded Colby-Monterey Jack cheese, divided; 63 grams all-purpose flour; 10 6-inchs flour tortillas (6 inches), warmed; 4 to 6 garlic cloves, minced; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 medium onion, chopped; 1 teaspoon rubbed sage; 1 teaspoons salt

Garlic Beef Enchiladas might be just the main course you are searching for. This recipe serves 5. One portion of this dish contains about 21g of protein, 32g of fat, and a total of 579 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have canned tomatoes, beef broth, tomato sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Garlic Beef Enchiladas, Garlic Beef Enchiladas, and Beef Enchiladas are very similar to this recipe.

Instructions

In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

Ingredients you will need

Seasoning

Tomato

All Purpose Flour

Onion

Beef

Equipment you will use

Frying Pan

Preheat oven to 350°. In a saucepan, heat butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Oven

Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Ingredients you will need

Tomato Sauce

Seasoning

Garlic

Broth

All Purpose Flour

Equipment you will use

Whisk

Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese.

Ingredients you will need

Tortilla

Cheese

Beef

Roll up and place over sauce, seam side down. Top with remaining sauce.

Ingredients you will need

Sauce

Roll

Bake, covered, 30-35 minutes or until heated through.

Equipment you will use

Oven

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

76grams

butter 397grams

can beef broth 425grams

can tomato sauce 397grams

can stewed tomatoes, cut up 1Tbsp

chili powder 227grams

cups shredded Colby-Monterey Jack cheese, divided 63grams

all-purpose flour 106-inchs

flour tortillas (6 inches), warmed 4

to 6 garlic cloves, minced 1teaspoon

garlic powder 1teaspoon

ground cumin 1medium

onion, chopped 1teaspoon

rubbed sage 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Clos Pegase Mitsuko's Vineyard Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 28 dollars per bottle.

Clos Pegase Mitsuko's Vineyard Pinot Noir

The 2012 Pinot Noir has deep enticing aromas of red and black cherries and olallieberry accented by dried porcini mushroom, pu-erh tea, sweet spices and wisps of church incense. The wine is silky and seamless in the mouth, balancing fleshiness with perfect acidity and an opulent mouthfeel.