Garlic Beef Enchiladas

Ingredients

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, cut up

SAUCE:

1/3 cup butter

4 to 6 garlic cloves, minced

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 shredded Colby-Monterey Jack cheese, divided

Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado

Directions

Preheat the oven to 350 degrees Fahrenheit. Cook beef and onion in a large skillet over medium heat until no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Combine the flour and seasonings in a mixing bowl. Bring to a boil with the tomatoes. Reduce heat to low and cook for 15 minutes, covered.

Melt butter in a saucepan over medium-high heat. Cook and stir for 1 minute, or until garlic is soft. Stir in the flour until smooth, then add the broth in a slow, steady stream. Bring to a boil, then cook and stir for 2 minutes, or until the sauce has thickened. Heat through the tomato sauce and spices.

1 1/2 cups sauce in a 13x9-inch baking dish that hasn't been buttered On each tortilla, spread about 1/4 cup beef mixture off center and top with 1-2 tbsp cheese.

Roll up and set seam side down over sauce. Finish with the remaining sauce.

Cover and bake for 30-35 minutes, or until thoroughly cooked. The remaining cheese should be sprinkled on top. Bake for another 10-15 minutes, uncovered, until the cheese has melted. As desired, garnish with toppings.