Garlic Beef Enchiladas

These are our very favorite enchiladas, SO GOOD! They take a while to make (which is why with two small children they are very rare in our house), but well worth the time!

1 lb ground beef
1 medium onion, chopped
2 tbsp all-purpose flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes
SAUCE:
4 to 6 garlic cloves, minced
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 tbsp chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt
10 flour tortillas
2 cups (8 oz) shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through. Pour about 1 1/2 cups sauce into an ungreased 13x9 baking dish. Spread about 1/4 cup beef mixture down the center on each tortilla; top with 1-2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until cheese is melted. YIELD: 4-6 servings