Garlic Beef Enchiladas

By Susan52

Ingredients

• 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, cut up
• 1/3 cup butter
• 4 to 6 garlic cloves, minced
• 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 to 2 teaspoons rubbed sage
• 1/2 teaspoon salt
• 10 flour tortillas (6 inches), warmed
• 2 cups shredded Colby-Monterey Jack cheese, divided
• Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced

Details

Servings 5
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°.

In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with optional toppings, if desired