Garlic Beef Enchiladas

Here, at long last, we have rediscovered Paul's favorite enchilada recipe, the missing recipe referenced in our other enchilada recipe. With a homemade enchilada sauce, ground beef, and of course lots of cheese, these enchiladas are a delicious taste of Mexican food. Note that unless you really, really like a lot of sauce, you probably only need to make half this amount of sauce.

Ingredients:

- 1 lb ground beef
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon rubbed sage
- 1 can (14.5 oz) stewed tomatoes

- 4 to 6 garlic cloves, minced (or minced dried garlic)
- 1/3 cup butter
- 1/2 cup flour
- 1 can (14.5 oz) beef broth
- 1 can (15 oz) 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
- 2 cups (8 oz) shredded cheddar or Colby cheese

Directions:

In a saucepan over medium heat, cook the ground beef and onion until the meat is no longer pink; drain. Add the flour and seasonings; mix well. Stir in the tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute the garlic in butter until tender. Stir in the flour until blended. Gradually stir in the 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 1/2 cups sauce into an ungreased 13x9 inch pan.

Spread about 1/4 cup beef mixture down the center of each tortilla, then top with 1-2 tablespoons of cheese. Roll up tightly. Place seam side down over the sauce in the pan. Top with the remaining sauce.

Cover and bake for 30-35 minutes at 350 degrees.

Sprinkle with the remaining cheese. Bake, uncovered, for 10-15 minutes longer or until the cheese is melted.