Garlicky Beef Enchiladas

This week I prepared yet another Mexican recipe that I came across in one of my cooking magazines. The Mexican dishes seem to fare rather well in our household, and this one was no exception. "Garlicky Beef Enchiladas" turned out to be quite delicious. Ground beef, onion, assorted spices, stewed tomatoes and cheese go into the tortillas, and the sauce is made up of beef broth and tomato sauce with a handful of spices and garlic, of course. The cheesy, piping hot enchiladas were wonderful, especially with a dollop of sour cream on the top. My husband was quick to award this meal a five-star rating.

The only downside to this recipe is the amount of time it takes to prepare it and bake it. It took me nearly an hour to cook the filling, cook the sauce, then make up the enchiladas and get them ready to go in the oven to bake. Once in the oven, the dish cooks for approximately 45 minutes. So, you're looking at about 2 hours from start to finish, though I suppose it's worth the extra time since it is quite tasty.

We served the enchiladas with a side of Spanish rice. I believe black beans or pinto beans with jalapenos would be good accompaniments as well. I hope you'll give it a try and let me know what you think!

Have a good week and good eating!
Allison

Garlicky Beef Enchiladas

Makes 4-6 servings

Ingredients:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
½ tsp. ground cumin
¼ tsp. ground sage
1 can (14-1/2 oz.) stewed tomatoes
SAUCE:
6 garlic cloves, minced
1/3 cup butter or margarine
½ cup all-purpose flour
1 can (14-1/2 oz.) beef broth
1 can (15 oz.) tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground sage
½ tsp. salt
10 (7-in.) flour tortillas
8 oz. (2 cups) shredded Co-Jack cheese

Preparation:
In a saucepan over medium-high heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes, and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in beef broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomatoes and seasonings; heat through. Pour about 1-1/2 cups of the sauce into an ungreased 13x9x2-inch baking dish. Spread about ¼ cup beef mixture down the center of each tortilla. Top with 1-2 tablespoons of shredded cheese. Roll up tightly and place seam side down over sauce. Top with remaining sauce. Cover and bake at 350°F for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 15 minutes longer or until the cheese is melted.

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