These are a bit of work, but well worth the effort.

Tim

Garlic Beef Enchiladas

>From "Taste of Home Recipes- Annual Edition
Jennifer Standridge, Dalas, Georgia

This is and exceptional recipe. And very filling

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 cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes

SAUCE:

4-6 garlic cloves, minced or pressed
1/3 cup butter or margarine
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 (7 inch)
2 cups (8ounces) 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 boil. Cook and stir for 2
minutes or until bubbly. Stir in tomato sauce and seasonings; heat
thoroughly. Pour about 1 1/2 cups sauce into an ungreased 9 inch x 13 inch
x 2 inch baking dish.

Spread about 1/4 beef mixture down the center of each tortilla; top with
1-2 teaspoons of cheese. Roll up tightly/ place seam down over Sauce. Top
with the remaining sauce. Cover and bake at 350 degrees F for 30-35
minutes sprinkle with the remaining cheese. Bake, uncovered 10-15 minutes
longer or until the cheese is melted.

YIELD: 4-6 servings



>From the Kitchen of Marilyn Bowley


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