Ingredients
1lbstew meat,or 1 ground beef
1medium onion,chopped
2tbspall-purpose flour
1tbspchili powder
1tspsalt
1tspgarlic powder
½tspcumin,ground
¼tsprubbed sage
14½ozstewed tomatoes,(1 can)
⅓cupbutter
½cupall-purpose flour
14½ozbeef broth,(1 can)
15oztomato sauce,(1 can)
4tspgarlic cloves,minced
1tbspchili powder,to taste
1tspcumin,ground
1tsprubbed sage
½tspsalt
10flour tortillas
Preparation
In a large skillet cook beef and onion over medium heat for 6 to 8 minutes or until no longer pink.
Stir in flour and seasonings. Stir in the tomatoes, and bring to a boil.
Reduce heat and simmer for 15 minutes.
Preheat the oven to 350 degrees F.
In a medium saucepan, heat the butter over medium-high heat.
Add the garlic.
Cook and stir for 1 minute, or until tender.
Stir in the flour until blended. Gradually whisk in the broth.
Bring sauce to a boil and stir for about 2 minutes until thickened.
Pour 1½ cups of the sauce into a 9×13-inch baking dish.
Assemble the enchiladas by putting ¼ cup of the beef mixture off-center of each tortilla.
Top with 1 to 2 tablespoons of cheese and roll it up.
Place seam side down into the 9×13-inch.
Bake covered for 30 to 35 minutes or until heated through.
Remove the foil and top with the remaining cheese, and bake for an additional 10 to 15 minutes.
