Beef Enchiladas

Ingredients
For the filling
1 tablespoon olive oil
¹⁄₂ medium onion, chopped
4 cloves garlic, minced
1 pound ground beef
2 tablespoons flour
1 tablespoon chili powder
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon salt
4-5 fresh sage leaves
1 (15 ounce) can stewed tomatoes, liquid included

For the sauce
2 tablespoons butter
1 ¹⁄₂ cups beef broth
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin

For the assembly
12 corn tortillas
2 cups Mexican cheese blend, shredded

Instructions
1. To make filling: Heat olive oil in large skillet over medium-high heat.  Add onion and 1 clove minced garlic and cook until soft, about 5 minutes.  Add ground beef and cook until no longer pink, about 8 to 10 minutes.  Break up chunks of meat as they cook.  Add flour, chili powder, cumin, salt, and half the sage.  Stir to combine.  Add stewed tomatoes and stir again.  Reduce heat to low and keep warm. 

2. To make the sauce: In a medium saucepan, heat the butter and 2 tablespoons oil over medium heat. Once butter has melted, add remaining garlic and cook until fragrant, about 30 seconds.  Stir in flour until garlic is coated.  Add beef broth and continue stirring until smooth.  Stir in tomato sauce, chili powder, cumin, and remaining sage.  Turn heat to high and cook until boiling, stirring frequently, until sauce thickens a little.  Remove from heat. 

3. Heat oven to 350*F. 

4. Pour 1 ¹⁄₂ cup of sauce into a 9 by 13-inch baking dish and spread evenly with spoon. 

5. Place tortillas on microwave-safe plate and cover with damp paper towel.  Microwave for 30 seconds or until pliable.  Scoop 3-4 tablespoons of beef mixture into the center of each tortilla, sprinkle with some shredded cheese, and roll tightly.  Place in baking dish, seam side down.  Repeat for remaining enchiladas. 

6. Pour the remaining sauce over the enchiladas and cover with foil.  Bake 30 minutes.  Uncover, top with remaining shredded cheese, and bake another 10 minutes.  Remove from oven and let cool 10 minutes before serving. 

Comments
This recipe is from Koko Cooks.  The picture I took is horrible because enchiladas always fall apart on me – sorry.  Art absolutely loved these and, the best part, is that I now know how easy it is to make homemade enchilada sauce!  These were really scrumptious but a single recipe didn’t yield any leftovers for the three of us.  Next time, this must be doubled.