Garlic Beef Enchiladas

pork enchiladas are generally organized with corn tortillas, but my husband, Jeff, and i choose flour tortillas. i use them on this saucy casserole that has irresistible home-cooked taste and a subtle kic.k

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon rubbed sage
• 1 pound ground beef
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 can (14-1/2 ounces) stewed tomatoes, cut up

SAUCE:

• 1 can (15 ounces) tomato sauce
• 1 to 2 tablespoons chili powder
• 1 to 2 teaspoons ground cumin
• 1 to 2 teaspoons rubbed sage
• 1/3 cup butter
• 4 to 6 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 can (14-1/2 ounces) beef broth
• 1/2 teaspoon salt
• 10 flour tortillas (6 inches), warmed
• 2 cups shredded Colby-Monterey Jack cheese, divided
• Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced

INSTRUCTIONS

1. Preheat oven to 350°. In a massive skillet, cook pork and onion over medium warmness, crumbling meat, till red meat is no longer pink, 6-eight mins; drain. Stir in flour and seasonings. add tomatoes; deliver to a boil. reduce heat; simmer, blanketed, 15 minutes.
2. In a saucepan, warmth butter over medium-excessive warmness. upload garlic; cook and stir 1 minute or until soft. Stir in flour till combined; steadily whisk in broth. carry to a boil; cook dinner and stir until thickened, approximately 2 mins. Stir in tomato sauce and seasonings; warmness via.
3. Pour 1-half of cups sauce into an ungreased 13x9-in. baking dish. place about 1/four cup pork combination off center on every tortilla; pinnacle with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. pinnacle with remaining sauce.
4. Bake, covered, until heated thru, 30-35 mins. Sprinkle with remaining cheese. Bake, exposed, until cheese is melted, 10-15 minutes longer. Serve with toppings as favored.