My Mother's Enchiladas

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
• 14 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
• 12 teaspoon salt
• 10 tortillas
• 1 cup cheddar cheese
• grated

Instructions

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.