Beef Enchiladas with Garlic Sauce

Beef Enchiladas with Garlic Sauce

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon rubbed sage
  • 1 can (14-1/2 ounces) stewed tomatoes

Garlic Sauce:

  • 4 to 6 garlic cloves, minced
  • 1/3 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 10 flour tortillas
  • 2 cups (8 ounces) shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longerpink, drain. Add flour and seasonings, mix well. Stir in tomatoes, bring to a boil. Reduceheat, cover and simmer for 15 minutes. Meanwhile, in another sauce{omitted}pan, sauté garlic in butter until tender.

Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir intomato sauce and seasonings, heat through. Pour about 1-1/2 cups sauce into an un{omitted}greased 13-in. x 9-in. x 2-in. baking dish.

Spread about 1 heaping tablespoon of the beef mixture down the center of each tortilla, top with 1-2 tablespoons cheese. Roll up tightly, place seam side down over sauce. Top with the remaining sauce. Cover and bake at 350degree for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.