Garlic Beef Enchiladas
Source of Recipe
Internet
List of Ingredients
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 cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes
SAUCE:
4-6 garlic cloves, minced or pressed
1/3 cup butter or margarine
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 (7 inch)
2 cups shredded Co-Jack cheese
Recipe
In a saucepan over medium heat, cook beef and onion until meat is
no longer pink; drain. Add flour and seasonings; mix well. 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 boil.
Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and
thoroughly. Pour about 1 1/2 cups sauce into an ungreased 9 inch
x 13 inch x 2 inch baking dish.
Spread about 1/4 beef mixture down the center of each tortilla;
top with 1-2 teaspoons of cheese. Roll up tightly/ place seam
down over Sauce. Top with the remaining sauce. Cover and bake at
350 degrees F for 30-35 minutes sprinkle with the remaining cheese.
Bake, uncovered 10-15 minutes longer or until the cheese is melted.
YIELD: 4-6 servings
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