Beef Enchiladas

Preheat the oven to 350°F. In a large skillet, cook the beef and onion over medium heat, breaking it into crumbles as it cooks, until the beef is no longer pink, six to eight minutes. Drain.

Stir in the flour, chili powder, salt, garlic powder, ground cumin and rubbed sage. Add the tomatoes, and bring the mixture to a boil. Reduce the heat, and simmer, covered, for 15 minutes.

In a saucepan, heat the butter over medium-high heat. Add the garlic. Cook and stir for one minute or until tender. Stir in the flour until blended. Gradually whisk in the broth. Bring the mixture to a boil. Cook and stir until thickened, about two minutes. Stir in the tomato sauce, chili powder, ground cumin, rubbed sage and salt. Heat through. Pour 1-1/2 cups of sauce into an ungreased 13x9-inch baking dish. Editor's Tip: Spreading the sauce on the bottom of the baking dish prevents the tortillas from sticking to the dish. No cooking spray needed!

Place about 1/4 cup beef mixture off-center on each tortilla. Top each with 1 to 2 tablespoons cheese. Roll up each tortilla, and place, seam side down, in the baking dish. When all of the tortillas are rolled and placed in the baking dish, top the tortillas with the remaining sauce.

Bake, covered, until the beef enchiladas are heated through, 30 to 35 minutes. Uncover the dish, and sprinkle the enchiladas with the remaining cheese. Bake, uncovered, until the cheese is melted, 10 to 15 minutes longer.

Serve the beef enchiladas with desired toppings, such as halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion, and cubed avocado.