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
