Garlic beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has a subtle kick. From Jennifer Standridge of Dallas Georgia.

Ingredients

1 pound ground 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

SAUCE:

4 to 6 garlic cloves, minced

1/3 cup butter

1/2 cup all-purpose flour

1 can (14-1/2 ounces) beef broth

1 can (15 ounces) tomato sauce

1 to 2 tablespoons chili powder

1 to 2 teaspoons ground cumin

1 to 2 teaspoons rubbed sage

1/2 teaspoon salt

10 flour tortillas (7 inches)

2 cups (8 ounces) shredded Colby-Monterey

Jack cheese

Method 

In a saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. 

Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. 

Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. x 2-in. baking dish. 

Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 4-6 servings.