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

This classic Tex-Mex dish brings comfort to the table with its bold flavors and satisfying textures. The gooey, melty cheese enchiladas are smothered in a robust Chile Con Carne sauce that boasts a smoky, spicy kick.

Ingredients

For the Enchiladas:

• 12 corn tortillas
• 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon vegetable oil (for warming tortillas)

For the Chile Con Carne Sauce:

• 1 pound ground beef
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 (15-ounce) can tomato sauce
• Salt and pepper to taste

For the Mexican Rice:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (8-ounce) can tomato sauce
• 1 3/4 cups chicken broth
• 1 teaspoon cumin
• 1/2 cup frozen peas and carrots (optional)
• Salt to taste

For the Refried Beans:

• 2 cups cooked pinto beans (or 1 (15-ounce) can, drained and rinsed)
• 2 tablespoons lard or vegetable oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt to taste
• Splash of chicken broth (if needed for consistency)

• Instructions

  Make the Chile Con Carne Sauce:

  1. Heat oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Add onion and garlic; sauté until softened, about 3 minutes.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute to toast the spices.
  4. Sprinkle in flour, stirring to coat the mixture. Cook for 1-2 minutes.
  5. Gradually whisk in beef broth and tomato sauce. Simmer for 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.

  Prepare the Enchiladas:

  1. Preheat oven to 375°F (190°C).
  2. Warm tortillas in a skillet with a bit of oil to make them pliable.
  3. Spoon 2-3 tablespoons of shredded cheese onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
  4. Pour the Chile Con Carne sauce over the enchiladas and sprinkle with remaining cheese.
  5. Bake for 15-20 minutes until the cheese is melted and bubbly.

  Make the Mexican Rice:

  1. Heat oil in a saucepan over medium heat. Add rice and cook, stirring, until lightly toasted.
  2. Stir in onion and garlic; sauté for 1-2 minutes.
  3. Add tomato sauce, chicken broth, cumin, and salt. Stir well.
  4. Cover and simmer for 18-20 minutes until the rice is tender. Stir in peas and carrots if desired.

  Make the Refried Beans:

  1. Heat lard or oil in a skillet. Add pinto beans, cumin, and chili powder. Mash beans with a fork or potato masher.
  2. Add a splash of chicken broth if the beans are too thick. Cook until heated through.

  3. Serving

     Plate two enchiladas per serving, ladle extra sauce over the top, and serve with a generous scoop of Mexican rice and creamy refried beans on the side. Garnish with chopped cilantro and enjoy!