Cook beef and onion until meat is no longer pink; drain. Add 2 tablespoons of flour, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, ½ teaspoon ground cumin, and ¼ teaspoon of rubbed sage, mix well. Stir in tomatoes and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Pour about ½ cup of sauce into an ungreased 13 x 9 pan. Spread bout ¼ cup beef mixture down the center of each tortilla; top with 1 tablespoon of cheese. Roll up tightly and place seam side down over sauce in pan. Top with remaining sauce. Cover and bake at 350º for 30-35 minutes. Sprinkle with remaining cheese and bake uncovered 10-15 minutes longer.
Sauce:
Sauté garlic cloves in butter until tender. Stir in ½ cup flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes until bubbly. Stir in tomato sauce, 3 tablespoons of chili powder, 2 teaspoons of ground cumin, and 2 teaspoons of rubbed sage. Heat through.
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