Beefy Garlic Enchiladas Recipe

INGREDIENTS

1 lb stew meat (can also use 1 lb ground beef)
1 medium onion, chopped
2 Tbsp all purpose flour
1 Tbsp chili powder
1 tsp salt
1 tsp garlic powder
½ tsp ground cumin
¼ tsp rubbed sage
1 can (14½ oz.) stewed tomatoes
sauce
⅓ cup butter
½ cup all-purpose flour
1 can (14½ oz) beef broth
1 can (15 oz) tomato sauce
4 to 6 garlic cloves minced
1 to 2 Tbsp chili powder to taste
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
½ tsp salt
8-10 flour tortillas

INSTRUCTIONS

1. In a large skillet cook beef and onion over medium heat for 6-8 minutes or until no longer pink.
2. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes.
3. Preheat oven to 350. In a medium saucepan, heat butter over medium high heat. Add garlic. Cook and stir 1 minute or until tender. Stir in flour until blended. Gradually whisk in the broth. Bring sauce to a boil and stir about 2 minutes until thickened.
4. Pour 1½ cups sauce into a 9x13 in baking dish. Assemble the enchiladas by putting ¼ cup beef mixture off center of each tortilla. Top with 1-2 Tbs cheese and roll up. Place seam side down into 9x13.
5. Bake covered 30-35 minutes or until heated through. Remove foil and top with remaining cheese baking an additional 10-15 minutes.

Source : The Recipe Critic

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