I flew to New York today to visit my sisters as well as attend a baseball research convention. Paula will be working while I am away. Before I left, I made an enchilada casserole that she can enjoy a few times while I am gone.  She will just have to heat up the casserole whenever she wants to enjoy it and she will have an easy meal. She can eat the enchiladas every couple of days, depending on her schedule. I hope that this will take a bit of a burden of her shoulders and allow her to get a little bit more sleep if necessary. It seems like the least that I can do since she is now the sole breadwinner in the family. This enchilada casserole is quite tasty and relatively easy to make. Here is the recipe in case you want to try it with your family.


  • 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 ground cumin
  • 1/4 teaspoon rubbed sage
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up


  • 1/3 cup butter
  • 4 to 6 garlic cloves, minced
  • 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 or corn tortillas (6-inch diameter)
  • 2 cups shredded Mexcian blend cheese


Start by preheating the oven to 350°.

In a large skillet, cook the beef and the onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes. Drain all fat from the pan. Stir in the flour and the seasonings. Add the tomatoes and bring to a boil. Reduce heat; simmer, covered, 15 minutes.

Next, in a saucepan, heat the butter over medium-high heat. Add the garlic and cook, stirring frequently for 1 minute or until tender. Stir in the flour until blended. Gradually whisk in the broth. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in the tomato sauce and seasonings. Cook until the sauce is thoroughly heated.

Finally it is time to make the enchiladas. Pour 1 1/2 cups of the sauce into a 13 x 9 inch baking dish that has been sprayed with cooking spray. Place about 1/4 cup beef mixture off center on each tortilla and then top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

Bake, covered, until heated through, about 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, another 10-15 minutes longer. Serve with toppings such as sour cream, avocado / guacamole, salsa, chopped tomatoes or onions, if desired.