Tonight we enjoyed Garlic Beef Enchiladas. This recipe is in the Taste of Home cookbook and it is one of the best recipes in there. We had some corn tortillas in the refrigerator that needed to get used and there was ground beef on sale so it seemed like a good idea to make this recipe.
In a large skillet, cook 1 pound of ground beef and 1 medium 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!