Photograph was taken with a Canon Rebel XTI, in my kitchen in Kenosha, Wisconsin, USA.
Would make a wonderful photo for your kitchen or restaurant, weather framed or matted to show off the magnificent enchiladas!
1Clove Garlic, finely chopped
1 Tablespoon tequila,cognac or water
1 Tablespoon chili powder
1 Can (1 lb) kidney beans, undrained
Prepare meat filling, in a med. skillet over low heat
saute chuck,drain off fat, stirring in 1 clove garlic, 2 teaspoons of salt, 1 tablespoon tequila,cognac or water and chili powder. Cook until browned. Stir in kidney beans. Remove from heat.
3 Tablespoons olive or salad oil
1 Clove garlic, minced
1/2 Cup chopped onion
1/4 Cup chopped green pepper
1 Can (2lb.3oz.) Italian tomatoes, undrained
1 Can (6oz.) tomato paste
1 beef-bouillon cube
3/4 cup boiling water
2 to 3 tablespoons finely chopped canned green chilies
Dash of cumin
1/2 teaspoon of salt
1/8 teaspoon pepper
1 cup grated sharp cheddar cheese
In hot oil saute garlic,onion and green pepper until tender. Remove from heat. Stir in undrained tomatoes and tomato paste and mix well. Bring to boiling pont over med. heat. Dissolve 1 beef bouillon cube in 3/4 cup boiling water. add beef bouillon, the chiles,cumin,salt & pepper to the tomato mixture, cook uncovered & stirring occasionally, 5 minutes to thicken slightly.
Preheat heat oven 350F.
Place 1/3 cup filling in center of each tortilla, roll up. Arrange, seam side down, in a 13 by 9 by 2 inch baking dish. Pour tomato sauce over all. sprinkle top with grated cheese. Bake for 25 minutes. Makes 12 enchiladas.
I use store bought tortillas in this receipe.
My family loves this and they ask for it often.
Photo was taken with a Canon Rebel XTI, In Wisconsin, USA.