- 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 ground cumin
- 1/4 teaspoon rubbed sage
- 1 can (14-1/2 ounces) stewed tomatoes
- 4 to 6 garlic cloves, minced
- 1/3 cup butter
- 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 (6 inches), warmed
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
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 for 1 minute or 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 an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 5 servings.
Nutritional Facts 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.