Beefy Garlic Enchiladas Recipe

In a large skillet cook beef and onion over medium heat for 6 to 8 minutes or until no longer pink.

Stir in flour and seasonings. Stir in the tomatoes, and bring to a boil.

Reduce heat and simmer for 15 minutes.

Preheat the oven to 350 degrees F.

In a medium saucepan, heat the butter over medium-high heat.

Add the garlic.

Cook and stir for 1 minute, or until tender.

Stir in the flour until blended. Gradually whisk in the broth.

Bring sauce to a boil and stir for about 2 minutes until thickened.

Pour 1½ cups of the sauce into a 9×13-inch baking dish.

Assemble the enchiladas by putting ¼ cup of the beef mixture off-center of each tortilla.

Top with 1 to 2 tablespoons of cheese and roll it up.

Place seam side down into the 9×13-inch.

Bake covered for 30 to 35 minutes or until heated through.

Remove the foil and top with the remaining cheese, and bake for an additional 10 to 15 minutes.