Typically, enchiladas are made with corn tortillas. This version uses the flour variety for a nice change of pace.

Garlic Beef Enchiladas

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

1/2 teaspoon dried oregano leaves

1 (14 1/2-ounce) can stewed tomatoes

 

Sauce:

6 garlic cloves, finely minced

1/3 cup butter

1/2 cup all-purpose flour

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon salt

1 3/4 cup beef broth

1 (15-ounce) can tomato sauce

10 (7-inch) flour tortillas

2 cups (8-ounces) shredded cheddar cheese

1. In a saucepan over medium heat, cook beef and onion until meat is well browned; drain. Add flour and seasonings; mixing well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Meanwhile, in another saucepan, saute garlic in butter for a few seconds, stir in flour and seasonings; cook and stir for 1 minute. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce; heat through. Pour about 1 1/2 cups sauce into an ungreased 13 x 9 x 2-inch baking dish.
3. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1 to 2 tablespoons cheese. Roll up tightly; place seam-side down over sauce. Top with remaining sauce. Cover and bake at 350°F (175°C) for 30 to 35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.

Makes 4 to 6 servings.