1 lb. ground beef
2 cloves garlic, minced
1 sm. onion, chopped finely
6 tbsp. butter
3 c. chicken broth (either canned or bouillon cubes)
1/2 tsp. each chili powder, oregano, sage & cumin
12 flour tortillas
2 lg. tomatoes, chopped
3 c. grated cheese (1 1/2 c. cheddar + 1 1/2 c. Monterey Jack)
Condiments: chopped lettuce, salsa, sour cream & chopped tomato

In a skillet, brown beef, garlic and onion. Drain well and season to taste.

In a saucepan, melt butter and add flour. Cook until smooth for 2 minutes. Whisk in chicken broth, chili powder, oregano, sage and cumin. Cook and stir until beef sauce thickens. Season to taste. Pour 2/3 of sauce into skillet with ground beef; mix well. Divide meat mixture evenly between tortillas. Top each tortilla with some cheese and a spoonful of chopped tomato. Roll tortilla and place seam side down in a lightly greased 9" x 13" pan. Spoon remaining sauce over tortillas and sprinkle a little cheddar cheese on top. Serve with condiments.