Beefy Garlic Enchiladas

These beefy garlic enchiladas are one of my new favorite enchilada recipes.  My "beef" (pardon the pun) with enchilada filling is that it's always so runny and then you try to roll the enchilada and the filling falls out of the ends.  NOT cool for a girl who doesn't like to assemble her food!  This filling, however, is nice and thick and there was no filling falling out.  It's also very tasty which helps a lot too!  Ole!

Beefy Garlic Enchiladas (adapted from therecipecritic.com)

For the enchiladas:

1 lb. ground beef (I used 96% lean)
1 medium onion, chopped
2 T. all purpose flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. sage
1 (14 1/2 oz.) can stewed tomatoes
10-12 tortillas (I used La Tortilla Factory - 50 calories each!)
4 oz. shredded cheese (I used pepper jack)
Sour cream (optional)
Cilantro (optional)

For the sauce:

2 T. unsalted butter
4-6 garlic cloves, minced
1/4 c. all purpose flour
1 (14 1/2 oz.) can beef broth 
1 (15 oz.) can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1/2 t. salt

Preheat the oven to 350.  In a large skillet, cook the beef and onion over medium heat for 6-8 minutes or until the beef is no longer pink.  Stir in flour and seasonings.  Stir in tomatoes and bring to a boil.  Reduce heat and simmer for 15 minutes.

Meanwhile, make the sauce.  In a medium saucepan, heat the butter over medium high heat.  Add the garlic and stir for 1 minute or until tender.  Stir in the flour.  Gradually whisk in the broth.  Add the tomato sauce, chili powder, cumin, sage and salt and bring to a boil.  Whisk for about 2 minutes until the sauce is thickened.

Pour 1/2 of the sauce into a 9X13 baking dish that has been sprayed with cooking spray.  Assemble the enchiladas by putting 1/4 c. of the beef mixture off center of each tortilla and rolling tightly.  Place seam side down in the prepared baking dish.  Pour the remaining sauce over the top and top with shredded cheese.  Cover with foil and bake for 30 minutes.  Remove the foil and bake another 10 minutes until the top is brown and bubbly.  Allow to sit for 5-10 minutes before serving.  Serve with sour cream and cilantro if desired.

10 servings (200 calories each serving) according to my calculator on loseit.com