Recipe Wednesday - Garlic Beef Enchiladas

We love these enchiladas and they don't last long in our house. They take a little bit of work but they are worth it!

1 lb. ground beef
1 medium onion, chopped
2 Tbsp flour
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp sage
1/2 tsp salt
1 tsp garlic powder
1 15oz can stewed tomatoes

Sauce:
1/3 c butter
4 to 6 cloves garlic, minced
1/2 c flour
1 16oz can beef broth
1 14.5 oz can tomato sauce
2 Tbsp chili powder
1 tsp cumin
1/2 tsp sage
1/2 tsp salt

12 flour tortillas
2 c colby jack cheese, shredded

Cook ground beef and onion. Drain off grease. Stir in flour, chili powder, cumin, sage, salt and garlic powder to meat. Add stewed tomatoes, reduce heat, and cover. Simmer for 10-15 minutes. Meanwhile in a large saucepan or skillet, melt butter. Add minced garlic and cook until fragrant. Add flour and make a paste. Slowly whisk in beef broth until a creamy gravy. Stir in tomato sauce, chili powder, cumin, sage and salt. Cook until hot and bubbly.

Spoon some of the gravy into 9x13 pan. Spoon a couple of tablespoons of the meat mixture into a flour tortilla and sprinkle with cheese. Roll tortilla up and place in pan. Finish with rest of tortillas. Cover with remaining gravy. Cover and bake in 350 degree oven for 30 minutes. Remove foil and sprinkle with remaining cheese. Bake additional 10 minutes.

Suggestions:
* I use flour tortillas, but you could try corn tortillas as well.
* For a little extra heat, try a little cayenne pepper in there.