CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d8b64   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef Enchiladas   
    Categories: Beef, Vegetables, Herbs, Chilies, Breads   
         Yield: 5 servings   
       
         1 lb Ground beef   
         1 md Onion; chopped   
         2 tb A-P flour   
         1 tb Chili powder   
         1 ts Salt   
         1 ts Garlic powder   
       1/2 ts Ground cumin   
       1/4 ts Rubbed sage   
    14 1/2 oz Can stewed tomatoes; cut up   
      
   MMMMM---------------------------SAUCE--------------------------------   
       1/3 c  Butter   
         6 cl Garlic; minced   
       1/2 c  A-P flour   
    14 1/2 oz Can beef broth   
        15 oz Can tomato sauce   
         2 tb Chilli spice mix   
         2 ts Ground cumin   
         2 ts Rubbed sage   
       1/2 ts Salt   
        10    Flour tortillas; (6"),   
              - warmed   
         2 c  Shredded Colby-Monterey Jack   
              - cheese; divided   
      
   MMMMM---------------------OPTIONAL TOPPINGS--------------------------   
              Halved grape tomatoes   
              Minced fresh cilantro   
              Sliced jalapeno peppers   
              Chopped red onion   
              Diced avocado   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large skillet, cook beef and onion over medium heat   
     until beef is no longer pink, 6-8 minutes, breaking meat   
     into crumbles; drain. Stir in flour and seasonings. Add   
     tomatoes; bring to a boil. Reduce heat; simmer, covered,   
     15 minutes.   
        
     In a saucepan, heat butter over medium-high heat. Add   
     garlic; cook and stir 1 minute or until tender. Stir in   
     flour until blended; gradually whisk in broth. Bring to   
     a boil; cook and stir until thickened, about 2 minutes.   
     Stir in tomato sauce and seasonings; heat through.   
        
     Pour 1 1/2 cups sauce into an ungreased 13x9-in. baking   
     dish. Place about 1/4 cup beef mixture off-center on   
     each tortilla; top with 1 - 2 tablespoons cheese. Roll up   
     and place over sauce, seam side down. Top with remaining   
     sauce.   
        
     Bake, covered, until heated through, 30-35 minutes.   
     Sprinkle with remaining cheese. Bake, uncovered, until   
     cheese is melted, 10-15 minutes longer. Serve with   
     toppings as desired.   
        
     Jennifer Standridge, Dallas, Georgia   
        
     Makes: 5 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The best Scottish food is the kind you drink.   
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