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Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

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!

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

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.

5 5

Another first...I've never had Enchiladas with minced beef before. These were so easy to do and so tasty! I skipped on the cognac and subbed green capsicum (cooked off with the onion) and jalapenos for the canned green chilies and added another tsp of cummin but otherwise kept to the recipe. Served alongside shredded lettuce chopped tomatoes and topped with some sour cream these made for a great weeknights dinner. Reviewed for ZWT3.

5 5

Oh man was this a good dish!! Simple and well written directions made this an easy Friday night dinner. I didn't have cognac, so I skipped that, but otherwise made as written and topped with a dollup of sour cream. Delicious!! Made for ZWT 3