Garlic Beef Enchiladas

>From "Taste of Home Recipes- Annual Edition

Jennifer Standridge, Dalas, Georgia

This is and exceptional recipe. And very filling

1 pound ground beef
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon rubbed sage

SAUCE:

4-6 garlic cloves, minced or pressed
1/3 cup butter or margarine
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 (7 inch)
2 cups (8ounces) shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer
pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a
boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in
another saucepan, saute garlic in butter until tender. Stir in flour until
blended. Gradually stir in broth; bring to boil. Cook and stir for 2
minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly.
Pour about 1 1/2 cups sauce into an ungreased 9 inch x 13 inch x
2 inch baking dish.

Spread about 1/4 beef mixture down the center of each tortilla; top with 1-2
teaspoons of cheese. Roll up tightly/ place seam down over Sauce. Top with
the remaining sauce. Cover and bake at 350 degrees F for 30-35 minutes
sprinkle with the remaining cheese. Bake, uncovered 10-15 minutes longer or
until the cheese is melted.



YIELD: 4-6 servings



>From the Kitchen of Marilyn Bowley


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/