Garlic Beef Enchiladas

Enchiladas are typically made with corn tortillas, this garlicky ground beef version uses the flour variety for a nice change in taste and texture.

Recipe Ingredients:

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon kosher or sea salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 (14.5-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 kosher or sea 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

Cooking Directions:

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, sauté 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 13x9x2-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 5 (2 enchilada) servings.