This recipe was shared by the editors of Taste of Home magazine (Reiman Publications in Greendale, WI website www.reimanpub.com) and was published in the Milwaukee Journal Sentinel.
10 enchiladas makes 4 to 6 servings
In 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 boil. Reduce heat; cover and simmer 15 minutes.
Meanwhile, prepare sauce as follows:
In another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through.
Pour about 1 1/2 cups sauce into ungreased 13-by-9 inch pan. Spread about 1/4 cup beef mixture down center of each tortilla; top with 1 to 2 tablespoon cheese. Roll up tightly; place seam sid down over sauce in pan. Top all with reamingsauce. Cover and bake at 350 degrees 35 to 40 minutes. Sprinkle with remaining cheese. Bake uncovered 10 to 15 minutes longer or until cheese is melted.