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Cheese Enchiladas with Chile Con Carne Sauce

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These Cheese Enchiladas with Chile Con Carne Sauce are a classic Tex-Mex favorite featuring soft corn tortillas filled with melted cheese, covered in a rich, savory beef chile sauce, and topped with even more cheese. This comforting dish is perfect for family dinners, celebrations, or an authentic Tex-Mex meal at home.

Ingredients

For the Chile Con Carne Sauce

  • 1 lb (450 g) ground beef
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 can (15 oz / 425 g) tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Salt and black pepper, to taste

For the Cheese Enchiladas

  • 12–14 corn tortillas
  • 3 cups shredded American cheese, Cheddar, or Monterey Jack
  • 1 small white onion, finely diced
  • 2 tbsp vegetable oil (for softening tortillas)

Optional Toppings

  • Extra shredded cheese
  • Diced white onion
  • Fresh cilantro
  • Sour cream or Mexican crema
  • Pickled jalapeños
  • Sliced avocado
  • Fresh salsa

Instructions

1. Make the Chile Con Carne Sauce

  1. Heat oil in a large skillet over medium heat.
  2. Add ground beef and cook until browned, breaking it apart as it cooks.
  3. Add diced onion and cook for 4–5 minutes until softened.
  4. Add garlic and cook for 30 seconds.
  5. Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
  6. Sprinkle flour over the beef mixture and stir for 1 minute.
  7. Slowly pour in beef broth while stirring to prevent lumps.
  8. Add tomato sauce, tomato paste, and Worcestershire sauce.
  9. Simmer for 20–30 minutes until the sauce thickens and develops rich flavor.

2. Prepare the Tortillas

  1. Heat oil in a skillet over medium heat.
  2. Lightly fry each corn tortilla for 10–15 seconds per side until soft and flexible.
  3. Drain on paper towels.

3. Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of chile con carne sauce in the bottom of a 9×13-inch baking dish.
  3. Fill each tortilla with shredded cheese and diced onion.
  4. Roll tightly and place seam-side down in the baking dish.
  5. Pour remaining chile con carne sauce over the enchiladas.
  6. Sprinkle generously with additional cheese.

4. Bake

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
  3. Let rest for 5 minutes before serving.

Serving Suggestions

Serve your Cheese Enchiladas with Chile Con Carne Sauce with:

  • Mexican rice
  • Refried beans
  • Charro beans
  • Guacamole
  • Pico de gallo
  • Tortilla chips and salsa
  • Fresh lime wedges

Tips for the Best Cheese Enchiladas

  • Use corn tortillas for the most authentic flavor.
  • American cheese creates the classic Tex-Mex creamy melt.
  • Make the chile con carne sauce a day ahead for deeper flavor.
  • Don’t skip warming the tortillas — it prevents cracking.
  • Add diced onions inside the enchiladas for the traditional Tex-Mex style.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze assembled enchiladas before baking for up to 3 months.
  • Reheat covered in the oven until hot and bubbly.

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