This isn't an original recipe, I got it out of an OLD Taste of Home magazine years ago, but it turned out to be one of out absolute favorites. It does, however, make a nice big batch so I don't make it that often since the kids are gone.......but you can sure bet I try to have it everytime they are home which makes them special. Hope you like them too!
1 lb. ground beef (or you can substitute 1 lb. of thinly sliced chicken)
1 med. Onion
2 T. flour
1 tsp. salt
1 tsp garlic powder (NOT SALT!!!)
½ tsp ground cumin
½ tsp. rubbed sage
1 can (14 ½ oz.) stewed tomatoes (I use the Delmonte brand of Mexican flavored)
In skillet over medium heat, cook meat and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes and bring to a boil. Reduce your heat; cover and simmer for 15 min.
MEANWHILE…………………
Sauce-
4-6 garlic buds
1/3 c. butter or margarine
½ c. flour
1 can (14.5 oz.) beef broth
1 can (15 oz.) tomato sauce
1-2 T. Chili Powder
½ tsp. ground cumin
½ tsp. sage
½ tsp. salt
Sauté’ garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 min. or until bubble. Stir in tomato sauce and seasonings, heat through. Pour 1 ½ c. sauce into ungreased 13X9 in. baking dish.
Assembly of enchiladas-
10 flour tortillas (7-10 in. depending on how many servings you want)
2 c. shredded Co-Jack cheese
Spread about ¼ c. of meat mixture down the center of each tortilla; top with 1-2 T. cheese, roll up tightly; place seam side down over sauce. Pour remaining sauce over top of enchiladas, cover and bake for 30-35 min. Remove foil, sprinkle the remaining cheese over top, and bake uncovered for an additional 10-15 min. or until the cheese is melted.
I like to serve this with a green salad that has those tiny bell peppers, avocadoes, tomatoes and little green onions with that Ranch Salsa dressing. It’s ALWAYS a hit believe me.
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