Ingredients: |
Ingredients: 10 flour tortillas [6 inch] warmed
2 cups [8 oz] shredded Colby-Monterey Jack cheese, divided
1 lb ground beef
1 medium onion, chopped
2 T all-purpose flour
1 T chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can [14½ oz] stewed tomatoes, cut up
SAUCE:
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can [14½ oz] beef broth
1 can [15 oz] tomato sauce
1 to 2 T chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt
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Directions: |
Directions:In a large skillet, cook beef and onion over medium heat 6 to 8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes bring to a boil. Reduce heat; simmer, covered, for 15 minutes.
Preheat oven to 350º, In a saucepan, heat butter over medium 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 1½ cups sauce into an ungreased 13x9 inch baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1 to 2 T cheese. Roll up and place over sauce; seam side down. Top with remaining sauce.
Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered 10-15 minutes longer or until cheese is melted. |
This recipe for Garlic Beef Enchiladas is from