Garlic Beef Enchiladas
Enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick.
Enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick.
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1/3 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- sauce:
- 1/4 teaspoon rubbed sage
- 1 medium onion chopped
- 14 1/2 oz stewed tomatoes cut up
- 4-6 garlic cloves minced
- 14 1/2 oz beef broth
- 15 oz tomato sauce
- 1-2 tablespoons chili powder
- 1-2 teaspoons ground cumin
- 1-2 teaspoons rubbed sage
- 10 flour tortillas (6 inches) warmed
- 2 cups shredded colby-monterey jack cheese divided
- Carbohydrate 75.1195537138018 g
- Cholesterol 177.553229028125 mg
- Fat 62.60629653713 g
- Fiber 6.45856306403234 g
- Protein 52.8097367483801 g
- Saturated Fat 36.6021077562451 g
- Serving Size 1 1 (590g)
- Sodium 2639.59634792031 mg
- Sugar 68.6609906497694 g
- Trans Fat 15.2103015439742 g
- Calories 1064 calories
Step-by-step
- 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.
- Preheat oven to 350°. In small saucepan, heat butter over medium-high heat. 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.
- Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
- Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
Flour tortillas demand specific handling when substituted for traditional corn because their high gluten content reacts differently to moisture and heat. Standard corn tortillas rely on nixtamalization to hold their shape under heavy sauces, whereas flour varieties soften quickly and risk tearing if overfilled. Maintaining a precise measurement of one quarter cup of beef mixture per six-inch tortilla prevents structural blowouts during the rolling phase. Standardizing the fill volume ensures each piece fits snugly into a thirteen by nine inch baking dish without overlapping awkwardly.
Vessel Selection and Thermal Management
Baking this casserole requires a heavy glass or ceramic pan rather than thin aluminum sheeting. Glass retains heat evenly, protecting the butter-and-flour roux sauce from scorching during the initial thirty-minute covered bake at three hundred fifty degrees Fahrenheit. Aluminum can create hot spots that break emulsions in dairy-heavy sauces, causing the cheese and tomato base to separate into a greasy film. Covering the dish tightly with foil traps steam, ensuring the interior reaches a uniform temperature before the final uncovered melt phase.
Balancing Alliums and Acid
Raw minced garlic cooked briefly in foaming butter undergoes a Maillard reaction that softens its harsh bite, yielding savory pyrazines before the broth is added. Combining this roasted garlic base with stewed tomatoes introduces natural glutamates and citric acid that cut through the substantial fat content of the ground beef and Colby-Monterey Jack cheese. Whisking the flour directly into the melted butter and cooking it for two full minutes eliminates raw starch flavors, producing a velvety binder that thickens the broth and tomato sauce without forming lumps.
