Tasty Thursday

Garlic Beef Enchiladas

1 pound ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. sage

Sauce:
5 garlic cloves, minced
1/3 cup margerine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1 T. chili powder
1 tsp. cumin
1 tsp. sage
1/2 tsp. salt
10 flour tortillas
2 cups (8 oz) shredded Colby/Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings and mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover an simmer for 15 minutes. Meanwhile, in another sauce pan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomatoe sauce and sesonings; heat through. Pour about 1-1/2 cups of sauce into bottom of ungreased 13 x 9 inch casserole dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons of cheese. Roll up tightly; place seam side down in sauce. Top with the remaining sauce. Cover and bake at 350 degrees for 30 minutes. Srinkle wiht remaining cheese and bake uncovered for 10-15 minutes longer til the cheese is melted.