Ingredients: |
Ingredients: 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 (14.5 oz) stewed tomatoes, cut up
1\3 cup butter
4 to 6 garlic cloves, minced
1\2 cup all-purpose 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\2 teaspoons salt
10 flour tortillas (6"), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings:
halves grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado
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Directions: |
Directions:Preheat oven to 350º. In amlarge skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6 to 8 minutes, drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat and simmer, covered for 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 until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through.
Pour 1 1\2 cups sauce into an ungreased 13x9 inch baking dish. Place about 1\4 cup beef mixture off center on each tortilla; top with 1-2 teaspoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
Bake, covered, until heated through, 35 - 35 minutes. Sprinkle with remaining cheese. Bake uncovered, until cheese is melted, 10 - 15 minutes longer. Serve with toppings as desired. |
This recipe for Garlic Beef Enchiladas is from