Enchiladas With Red Sauce - cooking recipe

Ingredients

1 lb beef, ground
1 large onion, chopped
2 tablespoons flour
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon cumin, ground
1/4 teaspoon rubbed sage
1 cup onion, finely chopped
1 (10 ounce) can stewed tomatoes
8 corn tortillas
1 cup ripe olives, sliced
2 cups colby-monterey jack cheese, shredded
sour cream
Red sauce
3 cloves garlic, crushed
1/2 cup butter, melted
1/2 cup flour
2 (8 ounce) cans tomato sauce
2 cups beef broth, diluted
2 tablespoons chili powder
2 teaspoons rubbed sage
2 teaspoons ground cumin

Preparation

Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
Add stewed tomatoes; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
Pour 1 1/2 cups red sauce into a 13x9\" baking dish.
Set aside. Wrap tortillas in aluminum foil.
Heat at 350F for 12 to 15 minutes or until softened.
Combine 1 cup chopped onion and 1 cup sliced olives.
Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
Repeat with remaining tortillas.
Pour remaining 2 1/2 cups red sauce over tortillas.
Cover and bake at 350F for 15 minutes.
Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
Top enchiladas with sour cream.
Red Sauce:
Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
Cook over medium heat, stirring constantly, until smooth and thickened.