1 lb. ground chuck
1 clove crushed garlic
2 tsp. salt
1 tsp. cognac or water
1 tbsp. chili powder
1 lb. can kidney beans (do not drain)

SAUCE:

3 tbsp. oil
1 clove crushed garlic
1/2 c. chopped onion
1/4 chopped green pepper
3 tbsp. flour
2 cans (1 lb.) tomatoes
1 beef bouillon cube
1 c. boiling water
2 tbsp. whole canned green chilies, chopped
1 tsp. cumin
1/2 tsp. salt

Saute onion, garlic, green pepper until smooth. Remove from heat, stir in flour until smooth. Add tomatoes, bouillon cube, water. Bring to boil, stir in chili, cumin, salt and pepper. Stir 10 minutes. Preheat oven to 350 degrees.

ENCHILADAS:

8 tortillas
1 c. sharp grated cheese

Place 1/2 cup filling in center of each tortilla. Roll up, place seam side down in 13 x 9 x 2 inch pan. Pour sauce over all. Sprinkle with cheese. Bake 25 minutes at 350 degrees.