Beefy Garlic Chili Enchilada Bake

Beefy Garlic Chili Enchilada Bake


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Serve up a deliciously garlic and beef enchilada dish this week! Add as much heat as you like with chili powder, cumin, and even hot sauce if you prefer.

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • 1 T. vegetable oil
  • 1 lb. lean ground beef
  • 1 onion, diced
  • 8 cloves garlic, minced and divided
  • ½ C. + 2 T. flour, divided
  • 3 T. chili powder, divided
  • Salt and pepper to taste
  • 3 tsp. cumin, divided
  • 1 (14 oz.) can crushed tomatoes
  • 3 T. butter
  • 1 (14 oz.) can beef broth
  • 1 (15 oz.) can tomato sauce
  • 10 flour tortillas
  • Cheese for topping

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Preheat oven to 350 degrees. In a large skillet, heat oil and sauté onion and 2 cloves of garlic with beef until cooked through. Drain any grease and mix in 2 tablespoons of flour. Season with 1 tablespoon of chili powder, salt, pepper, and 1 teaspoon of cumin. Pour in tomatoes, with juice, and bring to a boil; simmer, covered, for 15 to 20 minutes. In a saucepan, melt butter and sauté remaining garlic until fragrant. Whisk in flour until combined and then add broth. Bring to a boil and cook until sauce thickens. Add tomato sauce and season with remaining seasoning. Once heated through, pour half of your sauce into a greased baking dish. Assemble enchiladas by rolling up tortillas with beef mixture. Place onto sauce in dish, seams down, and smother with remaining sauce. Top with cheese and bake for 45 minutes.

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