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1
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In a 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 a boil. Reduce heat. Cover and simmer for 15 minutes.
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2
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Meanwhile, in another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a 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 each of (2) ungreased 13 x 9 x 2" baking dishes.
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3
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Spread about 1/4 cup beef mixture down the center of each tortilla. Top with 1-2 Tablespoons cheese. Roll up tightly. Place seam side down over sauce, 5 enchiladas per pan. Top with the remaining sauce.
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4
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Cover with foil and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted.
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