OMG I cannot say enough about this dish! I saw it in a magazine, tore it out, and stored it in my recipe collection. Then I saw it on pinterest and I wanted to try it again so bad. I was so intimidated on making my enchilada sauce, so I kept ignoring it – until I decided to give it a try , I am so glad I did! It tasted so good, so authentic, sooo yummy! I will not be scared on making my own enchilada sauce ever again 🙂
•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 tortillas (6 inches), warmed
•2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
•In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
• Preheat oven to 350°. In a 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 broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; 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 tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
• Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.