Cheese Enchiladas Smothered in Chile Con Carne Sauce with Rice, and Refried Beans

Classic Tex-Mex Cheese Enchiladas with Chile Con Carne

Ingredients

1. The Chile Con Carne Sauce (Chili Gravy)

• Ground beef: 1 lb (80/20 lean)
• Yellow onion: 1 small, finely diced
• Garlic: 3 cloves, minced
• All-purpose flour: 3 tablespoons (for thickening)
• Beef broth: 2 cups
• Tomato sauce: 1 can (8 oz)
• Chili powder: 3 tablespoons (authentic Tex-Mex style)
• Ground cumin: 1 teaspoon
• Salt and black pepper: To taste

2. The Enchiladas

• Corn tortillas: 12
• Cheddar cheese: 3 cups, freshly shredded (sharp cheddar works best)
• Yellow onion: 1 medium, finely diced (for filling)
• Vegetable oil or canola oil: For softening tortillas

3. The Sides

• Refried beans: 1 can (16 oz), warmed and topped with a little extra cheese
• Mexican red rice: 2 cups, prepared

Step-by-Step Instructions

Step 1: Make the Chile Con Carne Sauce

• Brown the meat: In a skillet over medium heat, brown the ground beef and diced onion until the meat is fully cooked and onions are translucent. Drain excess grease.
• Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
• Create the roux: Sprinkle the flour, chili powder, and cumin directly over the meat mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
• Simmer: Slowly whisk in the beef broth and tomato sauce to prevent lumps. Bring to a boil, then reduce heat to low and let it simmer uncovered for 15–20 minutes until thickened into a rich gravy. Season with salt and pepper.

Step 2: Assemble the Enchiladas

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Soften the tortillas: Heat a small amount of oil in a skillet over medium-high heat. Quickly dip each corn tortilla into the warm oil for about 3 to 5 seconds per side just until pliable (do not let them get crispy). Drain on paper towels. Alternatively, wrap a stack in damp paper towels and microwave for 45 seconds.
• Roll: Lay a tortilla flat, add a generous spoonful of shredded cheese and a pinch of diced onion down the center, roll it tightly, and place it seam-side down in the baking dish. Repeat for all 12 tortillas.

Step 3: Bake and Serve

• Smother: Ladle the hot chile con carne sauce generously over the top of the enchiladas, making sure they are well-covered. Top with the remaining shredded cheese.
• Bake: Place in the oven for 12 to 15 minutes, or until the cheese is melted and bubbling around the edges.
• Plate: Serve piping hot with generous sides of refried beans and Mexican red rice.

Chef’s Tip: For the ultimate authentic presentation, garnish the finished plates with a few extra rings of raw white onion and chopped fresh cilantro.