Garlic Beef Enchiladas

1 lb ground beef
1/2 onion, chopped
2 tbsp all purpose flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 14.5oz can diced tomatoes with onion and pepper
10 6in flour tortillas (warmed right before use to ensure easier handling)
2 c shredded Mexican blend cheese

sauce:
1/3 c butter
5 cloves of garlic, minced
1 14.5oz can beef broth
2 c tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until beef is no longer pink.  Crumble beef as it cooks, drain excess fat, and stir in seasonings and flour.  Stir in tomatoes, bring to a slight boil and then reduce heat and simmer, covered, for 10-15 minutes.  In a saucepan, heat butter over medium high heat and add garlic.  Cook one minute, stirring frequently so as not to allow garlic to burn.  Stir in flour until well blended and gradually whisk in broth.  Bring to a boil, cook and stir 2 minutes until thickened.  Stir in tomato sauce and seasonings and heat through.  Pour 1 1/2 c of sauce into greased 13x9in baking dish.  Place about 1/4 c of beef mixture onto the center of each tortilla with 1-2tbsp shredded cheese.  Roll up and place seam side down in sauce.  Repeat with remaining with beef, tortillas, and cheese.  Pour remaining sauce evenly over top of rolled tortillas.  Bake covered for 30-35 minutes until heated through.  Sprinkle remaining cheese over top of sauce and bake uncovered additional 10-15 minutes until cheese is melted.