_FILLING:

• 1 pound ground beef
• 1 Tbs onion powder or 1 med onion, chopped
• 2 Tbs flour
• 1 Tbs chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp rubbed sage
• 1 can (14.5 oz) diced stewed tomatoes

_SAUCE:

• 4-6 cloves garlic, minced
• 1/3 cup butter
• 1/2 cup flour
• 14-16 oz beef broth (depending on how thick you prefer your sauce)
• 1 can (15 oz) tomato sauce
• 1-2 Tbs chili powder (more will be spicier)
• 1-2 tsp cumin
• 1-2 tsp rubbed sage
• 1/2 tsp salt
• 10 flour tortillas
• 2 cups shredded cheddar, or your preferred cheese (I just shred a whole block and it works perfectly)

Oven: 350

Get everything ready ahead of time. That will really help with this recipe. Whisk the flour and seasoning together for the filling and combine the seasonings for the sauce, but leave the flour separate in that step; open the cans; mince the garlic; and grate the cheese, if needed. Okay, ready?

1. In a skillet over medium heat, cook ground beef & onion until meat is no longer pink; drain the fat.
2. Add the 2 Tbs flour/seasoning mixture you made, sprinkling it over the meat and mixing it in well.
3. Stir in the diced tomatoes and bring to a boil, then reduce the heat, cover, and simmer for about 10 min. Check it though, because you don’t want it to burn, you just want the flavors to combine. If it starts to look like the moisture is pretty low, take it off the heat.
4. Meanwhile, take a saucepan and saute the garlic in the 1/3 cup of butter until it’s tender, or basically until it starts to smell really fragrant and yummy.
5. Now grab a whisk and start sprinkling in the 1/2 cup flour with one hand while you continuously whisk with the other until it’s all blended in.
6. Get the broth and start pouring it in nice and slow. When you first add it, that nice, pudding-looking mixture you have is suddenly going to kind of seize up. Keep whisking! The texture will return to normal.
7. Bring sauce to a boil for about a minute. It should be fairly thick. Let it pop a few bubbles, but stir it often so it doesn’t burn.
8. Stir in tomato sauce and seasonings and heat another minute or two, stirring often. Remove from heat.
9. Spoon about a cup and a half of sauce into a 13″ x 9″ x 2″ ungreased baking dish and spread it around to cover the bottom.
10. Spread 1/4 cup beef mixture down the center of each tortilla, top with some cheese, and roll tightly. Place seam side down into baking dish. Top enchiladas with remaining sauce.
11. Cover with foil and bake at 350 degrees for 30-35 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, another 10-15 minutes until cheese is melted.

Makes: 10 individual rolled enchiladas, about 5 servings