Beef Enchiladas

By 1For_Him

Ingredients

• SAUCE:
• 4 to 6 garlic cloves, minced
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 1 can (14-1/2 ounces) beef broth
• 1 can (15 ounces) tomato sauce
• 1 to 2 tablespoons chili powder
• 1 to 2 teaspoons ground cumin
• 1 teaspoon rubbed sage (?)
• 1/2 teaspoon salt
• Filling:
• 1 pound ground beef
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 cup salsa
• 1 can chili beans - optional
• 10 flour tortillas (6 inches), warmed (could use corn tortillas, if desired)
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, saute 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 thickened. Stir in tomato sauce and seasonings; heat through.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in salsa and a little of the red sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup 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 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 5 servings.