My Mother's Enchiladas

READY IN: 1hr 30mins
Recipe by KLHquilts

We're not Hispanic so I can't vouch for the authenticity of this recipe -- but Mom got this out of the Los Angeles Times sometime in the 1970s, so maybe it's a little authentic? The most important thing is that they're really good!

Top Review by Berts Kitchen Witch

Delicious recipe! I also had to skip the cognac, due to not having any on hand, but otherwise followed the recipe. Very tasty! I liked the addition of beans in the filling. I have never had enchiladas with beans added before. Thanks for sharing! Made for World Tour.

Ingredients Nutrition


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

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