Garlic Beef Enchiladas

We decided this one wasn't worth keeping. I was hoping it would be nice to have an enchilada recipe where we make the sauce from scratch (we tend to buy pre-made stuff because it saves some time), but this just wasn't that great. It's called garlic beef....you can't even taste the garlic! 

• 1 lb ground beef
• 1 medium onion, chopped
• 2 Tbsp all-purpose flour
• 1 Tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp rubbed sage
• 1 can (14.5 oz) stewed tomatoes, cut up

Sauce

• 1/3 cup butter
• 4-6 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 can (14.5 oz) beef broth
• 1 can (15 oz) tomato sauce
• 1-2 Tbsp chili powder
• 1-2 tsp ground cumin
• 1-2 tsp rubbed sage
• 1/2 tsp salt
• 10 flour tortillas (6 inches), warmed
• 2 cups Colby-Monterey Jack cheese, shredded, divided
• optional toppings: grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped red onion

In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Preheat oven to 350 degrees.

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 13 x 9 inch baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons of cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. 

Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired. 

Serves 5

Prep Time: 30 minutes
Total Time: 1 hour, 10 minutes

Recipe from Taste of Home