My Mother's Enchiladas Recipe

Name: My Mother's Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 2 teaspoons salt; 1 teaspoon vinegar; 1 teaspoon cognac; 1 teaspoon chili powder; 2 garlic cloves, chopped; 1 (1 lb) can kidney bean; 3 teaspoons oil; ¼ cup onion, chopped; 2 garlic cloves, minced; 2 teaspoons flour; 20 ounces tomato puree; 1 teaspoon vinegar; 1 beef bouillon cube; 1 cup boiling water; 1 teaspoon ground cumin; 2 teaspoons green chilies, canned; ½ teaspoon salt; 10 tortillas; 1 cup cheddar cheese, grated

Servings: persons

1 lb ground beef
2 teaspoons salt
1 teaspoon vinegar
1 teaspoon cognac
1 teaspoon chili powder
2 garlic cloves, chopped
1 (1 lb) can kidney bean
3 teaspoons oil
¼ cup onion, chopped
2 garlic cloves, minced
2 teaspoons flour
20 ounces tomato puree
1 teaspoon vinegar
1 beef bouillon cube
1 cup boiling water
1 teaspoon ground cumin
2 teaspoons green chilies, canned
½ teaspoon salt
10 tortillas
1 cup cheddar cheese, grated

1
Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown.
2
Add drained kidney beans and set aside.
3
Prepare tomato sauce: Heat oil and saute garlic and onion.
4
Remove from heat.
5
Stir in flour until smooth.
6
Dissolve bouillon cube in boiling water.
7
Add to onion/garlic mixture, then add tomato puree and vinegar.
8
Return to heat and bring to a boil.
9
Add green chiles, cumin, salt and pepper.
10
Simmer, uncovered, about 5 minutes.
11
Preheat oven to 350.
12
Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.
13
Pour tomato sauce over all, and sprinkle with cheese.
14
Bake for 25 minutes.

1222

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb ground beef, 2 teaspoons salt, 1 teaspoon vinegar, 1 teaspoon cognac, and more.

Yes, My Mother's Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Mother's Enchiladas

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