Garlic Beef and Bean Enchiladas

Ingredients

• 1 pound ground beef (or half beans, half 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
• 1/4 teaspoon rubbed sage
• 1 can (14-1/2 ounces) stewed tomatoes, cut up

Sauce

• 1/3 cup butter
• 4 to 6 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 can (14-1/2 ounces) water
• 1 can (15 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoons ground cumin
• 1/2 teaspoons rubbed sage
• 1/2 teaspoon salt
• 10 flour tortillas (6 inches), warmed
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

Directions

1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
2. Preheat oven to 350°. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour and seasonings until blended; gradually whisk in water. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce; heat through.
3. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
4. Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.