Enchiladas with Red Sauce

Adopted Recipe!

• Ready In: 2 hrs 3 mins
• Serves: 4

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

Directions

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