Tonight we enjoyed Garlic Beef Enchiladas. My mother gave Paula a gift of a new cookbook at Christmas. Taste of Home Annual Recipes 2014 (although it is really the recipes from 2013…). We have decided to expand our search for recipes by using a few of the cookbooks that we have received.
In a large skillet, cook 1 pound of ground beef and 1 meedium chopped onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain the fat off the meat. Stir in 2 tablespoons of flour, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon rubbed sage. Mix to combine all the seasonings. Stir in 1 14 1/2 ounce can of diced tomatoes and bring to a boil. Reduce heat; simmer, covered, 15 minutes.
While the meat and tomatoes are simmering, preheat oven to 350°. In a saucepan, heat 1/3 cup of butter over medium-high heat. Add 5 minced garlic cloves and cook and stir 1 minute or until tender. Stir in 1/2 cup all-purpose flour until blended; gradually whisk in 2 cups of beef broth. Bring to a boil; cook and stir 2 minutes or until the sauce thickens. Stir in 1 15-ounce can of tomato sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon rubbed sage and 1/2 teaspoon salt. Heat through.
Pour 1-1/2 cups sauce into an ungreased 13×9-in. baking dish. Place about 1/4 cup beef mixture off center on each flour tortilla. Top with 1-2 tablespoons shredded cheddar or colby-monterey jack cheese. Roll up and place over sauce, seam side down. Repeat with remaining tortillas. Top with remaining sauce.
Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, another 10 minutes longer or until cheese is melted. Serve and enjoy! It was delicious – and not too spicy!