My Mother's Enchiladas

• 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

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.

ground beef, salt, vinegar, cognac, chili powder, garlic, kidney bean, oil, onion, garlic, flour, tomato puree, vinegar, boiling water, ground cumin, green chilies, salt, tortillas, cheddar cheese

Taken from www.food.com/recipe/my-mothers-enchiladas-234989 (may not work)