Garlic Beef Enchilada

• 1 lb. ground beef
• 1 medium chopped onion
• 2 tbs flour
• 1 tbs chili powder
• 1/2 tsp ground cumin
• 1/4 tsp rubbed sage
• 1 14 oz can stewed tomatoes

Sauce:

• 6 garlic cloves, minced
• 1/3 cup butter
• 1/2 cup flour
• 1 14 oz can beef broth
• 1 15 oz can tomato sauce
• 2 tbs chili powder
• 2 tsp cumin
• 1 tsp rubbed sage
• 1/2 tsp salt
• 10 four 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 for 15 minutes.  Mean wile, 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 bubbly.  Stir in tomato sauce and seasonings; heat through.  Pour about 1 1/2 cups of sauce into an ungreased 13 by 9 inch baking dish.  Spread about 1/4 cup of beef mixture down the center of each tortilla; top with 2 tablespoons of cheese.  Cover and bake at 350 degrees for 30 to 35 minutes.  Sprinkle with remaining cheese.  Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.