Beef Enchiladas

This recipe is easily one of my favorites! I usually have more cheese for the top but evidently put too much inside! It's okay though, they are still delicious! So here is the recipe:

1 lb ground beef

1 medium chopped onion

2 Tablespoons flour

1 Tablespoon chili powder

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon sage

1 can (14 1/2 oz) stewed tomatoes

Sauce

4-6 garlic cloves, minced

1/3 cup butter

1/2 cup flour

1 can (14 1/2 oz) beef broth (I use 2 beef bouillon cubes in 14.5 oz of warm water)

1 can (15 oz) tomato sauce

2 Tablespoons EACH of chili powder, sage and cumin

1/4 teaspoon salt

10 flour tortillas

2 cups co-jack cheese

• In a saucepan, cook beef with the onion until done; drain. Add flour and seasonings and mix well. Add the can of stewed tomatoes and bring to a simmer then reduce heat and let simmer for 15 minutes stirring occasionally.
• In another saucepan, saute the garlic in butter. Stir in flour until blended well. Slowly add broth, combining well on each addition. Bring to a boil. Cook and stir 2 minutes until thickened. Add tomato sauce and seasonings. Heat thorough.
• Pour about 1 1/2 cups of the sauce in the bottom of a 13x9 pan. Put 1/4-1/3 cup of the meat into the tortilla and top with 1-2 Tablespoons of cheese. Roll up tightly and place in the pan seamside down. Repeat until done. Top with remaining sauce. Cover and bake at 350° for 30-35 minutes. Sprinkle with the rest of the cheese. Bake uncovered for 10-15 minutes longer.