Garlic Beef Enchiladas
1 pound ground beef
1 medium onion, chopped
2 Tbsp flour
1 Tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 Tbsp chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
10 flour tortillas (7 inches)
2 cups (8 oz) shredded cheese (whatever you prefer)
1. In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Meanwhile, in another saucepan, saute garlic in butter until tender.
(If only you could smell this through the screen!!)
Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in tomato sauce and seasonings; heat through.
3. Pour about 1-1/2 cups sauce into an ungreased 13 in. x 2 in. baking dish. Spread about 1/3 cup beef mixture down the center of each tortilla; top with 2 Tbsp cheese.
Roll up tightly; place seam side down over sauce. Top with remaining sauce.
4. Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.