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

When you’re craving the comforting flavors of Tex-Mex, few dishes hit the spot like classic cheese enchiladas smothered in rich, beefy chile con carne sauce. This dish brings together gooey, melted cheese wrapped in soft corn tortillas, drenched in a savory chili gravy that’s loaded with ground beef and spices. Paired with fluffy Mexican rice and creamy refried beans, it’s the ultimate plate of comfort food that feels like it came straight from a family-run cantina.

Ingredients

For the Cheese Enchiladas:

• 8 corn tortillas

• 2 cups shredded sharp cheddar cheese (or mix of cheddar and Monterey Jack)

• 1/4 cup finely chopped onion (optional)

• 2 tablespoons oil (for softening tortillas)

For the Chile Con Carne Sauce:

• 1 lb ground beef

• 2 tablespoons oil

• 2 tablespoons flour

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon oregano

• 2 cups beef broth

• Salt and pepper to taste

For the Mexican Rice:

• 1 cup long grain rice

• 2 tablespoons oil or butter

• 1/4 cup tomato sauce

• 2 cups chicken broth

• 1/2 teaspoon cumin

• 1/4 teaspoon garlic powder

• Salt to taste

For the Refried Beans:

• 1 can refried beans (or 2 cups homemade)

• 1/4 cup milk or broth

• 2 tablespoons butter or bacon fat

• Salt to taste

• Instructions

  Make the Chile Con Carne Sauce:

  1. In a large skillet, brown the ground beef over medium heat. Drain excess fat if needed.

  2. Push the beef to the side and add oil and flour. Stir to make a roux.

  3. Add spices and stir to coat everything evenly.

  4. Slowly pour in beef broth while stirring, and simmer until thickened, about 10 minutes. Taste and adjust seasoning.

  Make the Cheese Enchiladas:

  1. Preheat oven to 375°F (190°C).

  2. Heat 2 tablespoons oil in a pan and lightly soften each tortilla for 10 seconds per side.

  3. Fill each tortilla with shredded cheese (and onion if using), roll tightly, and place seam side down in a baking dish.

  4. Pour the warm chile con carne sauce over the enchiladas.

  5. Top with extra cheese if desired. Bake uncovered for 15-20 minutes until bubbly and melty.

  Cook the Mexican Rice:

  1. In a saucepan, heat oil over medium heat. Add rice and toast until lightly golden.

  2. Stir in tomato sauce, broth, cumin, garlic powder, and salt.

  3. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is fluffy.

  Heat the Refried Beans:

  1. In a small saucepan, combine beans with milk or broth and butter.

  2. Heat over medium heat, stirring until smooth and creamy. Adjust salt as needed.

     Serve It Up!

     Plate two enchiladas smothered in chile con carne sauce, with a scoop of rice and a side of refried beans. Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream for extra flair.

     Let me know if you want a version with homemade refried beans from scratch or extra spicy chile con carne!