Why You’ll Love This Recipe
Chile con Carne Enchiladas are the ultimate Tex-Mex comfort food, bringing together the bold flavors of ground beef, chili powder, cumin, and garlic in a rich, savory sauce. The enchiladas are stuffed with gooey melted cheese and topped with a homemade red chile beef sauce that’s perfect for soaking into the tortillas. With just the right amount of spice and flavor, these enchiladas are easy to make, filling, and sure to impress at any dinner table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chile con Carne Sauce:
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1 lb ground beef
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3 tablespoons chili powder
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2 teaspoons paprika
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
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1 cup crushed tomatoes or tomato puree
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1 cup beef or chicken broth
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2 tablespoons cornstarch (mixed with 1 cup of water before adding)
Chile con Carne Enchiladas:
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3 tablespoons oil
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12 corn tortillas
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3-4 cups cheddar cheese (medium or sharp)
Garnish:
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1/4 white onion (diced)
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Cilantro (chopped)
Directions
Chile con Carne:
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Cook the Ground Beef:
Heat a large skillet or pot over medium-high heat. Add the ground beef and cook for 8-9 minutes, breaking it up into bite-sized pieces as it cooks. -
Add the Seasonings:
Sprinkle the ground beef with chili powder, paprika, cumin, garlic powder, salt, and pepper. Stir to combine and cook for another minute. -
Simmer with Tomatoes and Broth:
Pour in the crushed tomatoes and let the mixture simmer over medium heat for 5-10 minutes. Add the beef or chicken broth and mix. -
Thicken the Sauce:
In a small bowl, mix cornstarch with 1 cup of water until smooth. Pour the cornstarch mixture into the beef mixture and continue simmering until the sauce thickens, about 10 minutes. Remove from heat and set aside.
To Make the Enchiladas:
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Prepare the Tortillas:
Heat a large skillet over medium heat. Add the oil and allow it to heat up for several minutes. Carefully add each tortilla to the oil, letting it soften for about 5 seconds. Remove the tortilla and repeat with the remaining tortillas. -
Assemble the Enchiladas:
Preheat your oven to 400°F (200°C). Ladle 1 cup of the chile con carne sauce into a 9×13-inch baking dish. Sprinkle cheese down the center of each tortilla and roll it up. Place each tortilla seam-side down in the baking dish. -
Top with Sauce and Cheese:
Pour the remaining sauce over the rolled tortillas. Sprinkle with any remaining cheese. -
Bake:
Bake for 10-14 minutes, or until the cheese is melted, and the enchiladas are bubbling and hot. -
Garnish and Serve:
Top the enchiladas with diced onions and cilantro, if desired. Serve warm.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
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Vegetarian Version: Swap the ground beef for a mixture of black beans, corn, and sautéed vegetables for a hearty vegetarian alternative.
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Cheese Variations: Use a blend of cheeses like Monterey Jack, Oaxaca, or a spicy pepper jack for an extra kick.
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Gluten-Free Option: Ensure you’re using gluten-free corn tortillas for a gluten-free version.
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Spicy Kick: Add diced jalapeños or a dash of hot sauce to the chile con carne sauce to increase the heat.
Storage/Reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or in a 350°F (175°C) oven for 10-15 minutes until heated through.
FAQs
1. Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work as a substitute, though corn tortillas offer a more traditional flavor and texture for enchiladas.
2. Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance, cover them tightly, and refrigerate them for up to 24 hours before baking.
3. Can I freeze these enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly and freeze for up to 3 months. When ready to bake, thaw in the refrigerator and bake as directed.
4. Can I add more vegetables to the filling?
Yes, adding vegetables like sautéed bell peppers, onions, or zucchini would enhance the flavor and texture of the enchiladas.
5. How do I avoid soggy enchiladas?
Ensure the tortillas are briefly fried before assembling the enchiladas. This helps to create a barrier that prevents the tortillas from becoming too soggy.
6. Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken are great alternatives for a lighter version of the enchiladas.
7. How do I make the sauce spicier?
Add more chili powder, or include finely chopped jalapeños, chipotle peppers, or a few dashes of hot sauce for extra heat.
8. Can I use pre-cooked rotisserie chicken?
Yes, you can use rotisserie chicken for a quick and convenient option. Just shred the chicken and substitute it for the ground beef.
9. Can I make the sauce ahead of time?
Yes, the chile con carne sauce can be made a day in advance and stored in the refrigerator. Simply reheat before assembling the enchiladas.
10. Can I use a different type of cheese?
Yes, feel free to use a variety of cheeses, such as mozzarella, Gruyère, or Monterey Jack, for a different flavor profile.
Conclusion
Chile con Carne Enchiladas are a flavorful and satisfying dish that brings bold Tex-Mex flavors to your table. With a rich beef sauce, gooey melted cheese, and tender tortillas, these enchiladas are perfect for any occasion. Whether you’re making them for a family dinner or a casual gathering with friends, they’re sure to be a crowd favorite!
Chile con Carne Enchiladas
- Total Time: 35 minutes
- Yield: 4 servings
Description
Chile con Carne Enchiladas are a classic Tex-Mex favorite featuring savory beef and a rich red chile sauce. These enchiladas are loaded with melted cheese and topped with a tangy, flavorful sauce. Perfect for family dinners or casual gatherings, this dish delivers a comforting, spicy punch with every bite.
Ingredients
Chile con Carne Sauce:
1 lb ground beef
3 tablespoons chili powder
2 teaspoons paprika
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup crushed tomatoes or tomato puree
1 cup beef or chicken broth
2 tablespoons cornstarch (mixed with 1 cup of water before adding)
Chile con Carne Enchiladas:
3 tablespoons oil
12 corn tortillas
3–4 cups cheddar cheese (medium or sharp)
Garnish:
¼ white onion (diced)
Cilantro (chopped)
Instructions
- Chile con Carne: Heat a large skillet over medium-high heat. Add the ground beef and cook for 8-9 minutes, breaking it up as it cooks. Add chili powder, paprika, cumin, garlic powder, salt, and pepper. Stir to combine and cook for another minute. Pour in crushed tomatoes, and simmer for 5-10 minutes. Add broth and mix. In a small bowl, mix cornstarch with 1 cup of water until smooth and stir into the beef mixture. Continue simmering until the sauce thickens, about 10 minutes. Remove from heat and set aside.
- Prepare the Tortillas: Heat a skillet over medium heat. Add oil and let it heat for several minutes. Fry each tortilla for 5 seconds, then remove and set aside.
- Assemble the Enchiladas: Preheat the oven to 400°F (200°C). Ladle 1 cup of chile con carne sauce into a 9×13-inch baking dish. Sprinkle cheese down the center of each tortilla, roll it up, and place seam-side down in the baking dish.
- Top with Sauce and Cheese: Pour remaining sauce over the rolled tortillas. Sprinkle with remaining cheese.
- Bake: Bake for 10-14 minutes, until cheese is melted and the enchiladas are bubbling.
- Garnish and Serve: Top with diced onions and cilantro. Serve warm.
Notes
For a vegetarian version, swap ground beef with black beans, corn, and sautéed vegetables.
Use a blend of cheeses such as Monterey Jack, Oaxaca, or pepper jack for extra flavor.
Ensure corn tortillas are gluten-free for a gluten-free option.
Add diced jalapeños or hot sauce for an extra spicy kick.
Leftover enchiladas can be stored for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 45mg
