Yummy home-made enchiladas with a subtle kick of flavor.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4
Ingredients
1poundground beef
1medium onionchopped
2Tbspall-purpose flour
1Tbspchili powder
1tspsalt
1tspgarlic powder
½tspground cumin
¼tsprubbed sage
1can14.5 oz stewed tomatoes
SAUCE
4 to 6garlic clovesminced
1/3cupbutter
1/2cupall-purpose flour
1can14½ oz beef broth
1can15 oz tomato sauce
1 to 2Tbspchili powder
1 to 2tspground cumin
1 to 2tsprubbed sage
1/2tspsalt
10flour tortillas7-inches round
2cups8 oz shredded Colby-Jack cheese
Instructions
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, in another 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.
Pour about 1-1/2 cups sauce into ungreased 13"x9"x2" baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 Tbsp cheese. Roll up tightly; place seam side down over sauce in the baking dish. Finish filling, rolling, and placing all 10 tortillas. Top with the remaining suace.
Cover and bake at 350 deg for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.