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Garlic Beef Enchiladas
| 1 lb. ground beef |
Sauce: |
| 1 medium onion, chopped |
4 to 6 garlic cloves, minced |
| 2 Tbsp. flour |
½ cup flour |
| 1 tsp. salt |
1 can (14 ½ oz.) beef broth |
| 1 tsp. garlic powder |
1 can (15 oz.) tomato sauce |
| ½ tsp. cumin |
1 to 2 Tbsp. chili powder |
| ¼ tsp. sage |
1 to 2 tsp. cumin |
| 1 can (14 ½ oz.) stewed tomatoes |
1 tsp. sage |
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½ tsp. salt |
| 10 flour tortillas (7 inches) |
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| 2 cups (8 oz.) shredded Co-Jack cheese |
In a saucepan over medium heat, cook beef and onion until meat is no longer pink. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, 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 in tomato sauce and seasonings; heat through.
Pour about 1 ½ cups sauce into an ungreased 13x9x2” baking dish. Spread ¼ cup beef mixture down the center of each tortilla; top with 1 to 2 Tbsp. cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 degrees for 30 –35 minutes. Sprinkle with remaining cheese.
Bake, uncovered, 10 to 15 minutes or until cheese is melted.
Makes 4 to 6 servings.
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