Theodore and I spent the morning outside. We finished cleaning the house with the power washer. While I did a few other things outside, he cooked dinner for everyone. Paula had picked out a recipe from a Taste of Home magazine that my mother had given us. Garlic Beef Enchiladas. In a large skillet, cook 1 pound ground beef and 1 medium chopped onion over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain the fat and stir in 2 tablespoons of flour that was mixed with 1 teaspoon salt, 1 teaspoon garlic powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon rubbed sage. Stir in 1 14.5 ounce can of stewed or diced tomatoes. Bring to a boil. Reduce heat; simmer, covered for 15 minutes. Preheat oven to 350°. In a saucepan, heat 1/3 cup of butter over medium-high heat. Add 4-6 minced garlic cloves and cook and stir 1 minute or until tender. Stir in 1/2 cup of all-purpose flour until blended. Gradually whisk in 2 cups of beef broth. Bring to a boil and then cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through. Spray a 9×16 pan with cooking spray. Pour 1-1/2 cups of the sauce into the baking dish. Place about 1/4 cup beef mixture off center on a flour tortilla and roll up. Then place the tortilla, seam side down, on top of the sauce. Repeat with all of the remaining tortillas. Top with remaining sauce. Bake, covered, 30 minutes. Sprinkle top of enchiladas with Mexican-blend shredded cheese. Bake, uncovered, 10-minutes longer or until cheese is melted. Serve it up and enjoy! This was a really tasty dish. Theodore and I added some Hula Girl hot sauce and it was even better. All three of us enjoyed this meal. It made a lot (9 enchiladas) so we ended up putting 3 of them in the freezer since the meal was so filling. Heartily recommend this one!