Recipe Archives->Mexican->Beef Enchiladas 10

Garlic Beef Enchiladas
YIELD:  4-6 servings

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 cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes

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 (8 ounces) 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 and place seam down
over Sauce.  Top withthe 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.

Printable version: beef-enchiladas10.txt.