Garlic Enchiladas

The original recipe had called for 1 pound of ground beef but I had about a 1/2 lb of ground beef and 1/2 lb of chicken left over from other recipes.  Plus, both were cooked, which made this easier for me.  Eric was super excited for this recipe because he loved the 'look' of the sauce.  We both liked it but decided there was too much cumin and it was a little too saucey for me.... although Eric says there could never be enough sauce ;)

1 lb meat, cooked (ground beef, cubed chicken, etc-whatever you desire)
1 tbsp EVOO
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp sage
1-14.5 oz can of diced tomatoes

Sauce:
3 large or 6 small cloves of garlic, minced
5 tbsp butter
1/2 c flour
2 c beef broth
2 c tomato sauce
1 1/2 tbsp chili powder
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
6 whole wheat flour tortillas
2 1/2 c shredded Cloby-Monterey Jack cheese

In a sauce pan, heat EVOO over medium heat.  Add cooked meat and heat through for 2 minutes.  Stir in flour and seasonings.  Stir in tomatoes.  Let bubble for 1-2 minutes.  Reduce heat, cover and simmer for 15 minutes.
In another saucepan, melt butter.  Add garlic and saute until tender.  Stir in flour until blended well.  Gradually stir in broth.  Bring to a boil and cook for 1 minute, stirring until thickened.  Stir in tomato sauce and seasonings.  Reduce heat and heat through.
Pour about 1 1/2 c of sauce into bottom of a 13x9 greased pan.  Spread about 1/4 c of meat mixture down the center of each tortilla and top with 1-2 tbsp of shredded cheese.  Roll up and place in dish, seam side down.  Finish with the rest and top with rest of sauce.  Cover and bake for 30 minutes.  Remove cover.  Top with remainder of cheese and bake additional 15 minutes.  Serve with optional sour cream.  About 4-6 servings.