Enchilada Casserole

• 1 lb. ground beef

• 1 medium onion, chopped

• 2 Tbl all-purpose flour

• 1 Tbl chili powder

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 1/4 tsp rubbed sage

• 1 can (14 oz) stewed Mexican style tomatoes

SAUCE:

• 6 garlic cloves, minced

• 1/3 cup butter

• 1/2 cup all-purpose flour

• 1 can (14 oz) tomato sauce

• 1 can (15 oz) beef mushroom broth 

• 2 tsp chili powder

• 2 tsp ground cumin

• 2 tsp rubbed sage

• 1/2 tsp salt

• 10 flour tortillas (7 inch)

• 2 cups shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink: drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer 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 tomato sauce and seasonings; heat through. Pour about a cup of sauce into un-greased 13x9 inch baking dish.  Fill and roll tortillas, roll up tightly; place seam side down .  Cover with remaining sauce. Bake at 350 degrees for 30~35 minutes.  Sprinkle with cheese. Bake for 15 minutes longer.