adapted from Taste of Home
- Heat 1 Tbs olive oil in a large saute pan over medium-high heat. Add onions and 1 clove of the minced garlic and cook until soft, about 5 minutes. Add ground beef and cook until no longer pink, about 8-10 minutes. Break up chunks of meat as they cook. Add flour, chili powder, cumin, salt, and half the sage. Stir to combined. Add stewed tomatoes and stir again. Reduce heat to low and keep warm.
- For the sauce: In a medium saucepan heat the butter and 2 Tbs olive oil over hmedium heat. until butter is melted. Add the remaining garlic and cook until fragrant, about 3 minutes. Whisk in the flour until well combined. Add the beef broth gradually and whisk until no lumps remain. Stir in the tomato sauce, chili powder, cumin, and remaining sage. Turn heat up to high and cook until boiling, whisking frequently. Sauce will become a little thicker. Remove from heat.
- Preheat oven to 350°F. Pour about 1 ½ c of the sauce in the bottom of a 13x9” baking pan. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Heat for 30 seconds. Tortillas will soften. Working quickly, Scoop about 3-4 Tbs of beef down the center of a tortilla. Sprinkle a little of the shredded cheese over the filling. Roll tightly and place in the baking pan, seam side down. Repeat for remaining enchiladas. Pour the remaining sauce over the enchiladas and cover with foil. Bake for 30 minutes. Uncover, and top with remaining shredded cheese. Bake another 10 minutes. Remove from oven and let cool 10 minutes before serving.