Garlic Beef Enchiladas

I used broth made from a pot roast instead of canned beef broth. I also added a red pepper and jalapenos to the onions. This is a very flavorful and filling dish. Randy liked it more than I did. I found the sauce a bit too heavy, but he thought it was perfect.

Ingredients

• 1 lb ground beef or 1 lb ground turkey
• 1 medium onion, chopped
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1 (14 1/2 ounce) cans stewed tomatoes

Sauce

• 4 -6 cloves garlic, minced
• 1/3 cup margarine
• 1/2 cup flour
• 1 (14 1/2 ounce) cans beef broth
• 1 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1 dash garlic powder
• 10 large flour tortillas
• 2 (8 ounce) cups shredded cheddar cheese or 2 (8 ounce) cups Mexican blend cheese

Directions

1. In saucepan, cook beef or turkey and onion until browned; drain.
2. Add flour and seasonings.
3. Mix well.

Page 2 of 2Garlic Beef Enchiladas (cont.)

Directions

4. Stir in tomatoes and bring to boil.
5. Reduce heat, cover, and simmer 15 minutes.
6. In another saucepan, saute garlic in butter.
7. Stir in flour until blended.
8. Gradually stir in broth and bring to boil.
9. Cook and stir for 2 minutes until bubbly.
10. Stir in tomato sauce and seasonings and heat through.
11. Pour 1 1/2 cup sauce in 13x9 inch pan.
12. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
13. Roll up tightly and place seam side-down over sauce in pan.
14. Repeat with remaining tortillas and top all with remaining sauce.
15. Cover with foil and bake at 350 degrees for 30-35 minutes.
16. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.