Garlic Beef Enchiladas

1 lb ground beef
1 onion chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp sage
1 can (14.5oz) stewed tomatoes

4-6 garlic cloves, minced
1/3 C margarine
1/2 C flour
1 can (14.5oz) beef broth
1 can (15oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp sage
1/2 tsp salt

10 7 inch flour tortillas
2 C shredded colby-jack cheese

In saucepan, over medium heat, cook beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in margarine until tender. Stir in flour until blended. Gradually stir in broth, bring to a boil. Cook and stir for two minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into ungreased 9x13 baking dish. Spread about 1/4 cup beef mixture down the centre of each tortillas; top with 1 to 2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 F for 30 to 3 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer. 4 to 6 servings.