Transform leftover chili into a vibrant, cheesy masterpiece with Chili Con Carne Enchiladas, a Hearty Mexican Comfort dish that’s perfect for weeknights or festive gatherings. These enchiladas combine spicy beef filling with melty cheese and soft tortillas, delivering bold flavors in every bite. With simple assembly, Chili Con Carne Enchiladas are a must-make. Let’s get rolling!
Why You’ll Love Chili Con Carne Enchiladas
- Quick and Easy: Ready in 45–60 minutes, Chili Con Carne Enchiladas are perfect for busy evenings.
- Budget-Friendly: Uses affordable ingredients like ground beef and tortillas for a filling meal.
- Family-Friendly: Mild chili flavors and cheesy goodness make this a hit with all ages.
- Make-Ahead Magic: Assemble early and bake later for stress-free dinners.
- Bold Flavors: The spicy, savory filling and melty cheese create a Hearty Mexican Comfort that’s irresistible.
Ingredients for Chili Con Carne Enchiladas
Here’s what you’ll need for Chili Con Carne Enchiladas (serves 4–6):
Filling and Sauce:
- 1 lb (450g) ground beef (80/20 or 85/15)
- 3 tbsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup (240ml) crushed tomatoes or tomato puree
- 1 cup (240ml) beef or chicken broth
- 2 tbsp cornstarch
- 1 cup (240ml) water
Assembling:
- 3 tbsp (45ml) vegetable oil
- 12 corn tortillas (6-inch)
- 3–4 cups (300–400g) grated medium or sharp cheddar cheese
Topping:
- ¼ white onion (50g), diced
- 2 tbsp chopped fresh cilantro (optional)
Equipment
- Large skillet
- Small bowl
- 9×13-inch baking dish
- Tongs
- Measuring spoons and cups
Ingredient Tips
- Ground Beef: 80/20 beef adds flavor to Hearty Mexican Comfort; drain excess fat to avoid greasiness.
- Tortillas: Corn tortillas are traditional; flour tortillas work for a softer texture.
- Cheese: Cheddar is classic; Monterey Jack or a Mexican blend adds variety.
- Tomatoes: Crushed tomatoes ensure a smooth sauce; fire-roasted tomatoes add smokiness.
- Cilantro: Fresh cilantro adds brightness; parsley substitutes if needed.
Directions for Chili Con Carne Enchiladas
Let’s create these Chili Con Carne Enchiladas—a perfect Hearty Mexican Comfort!
Cook the Ground Beef
- In a large skillet over medium-high heat, I cook 1 lb ground beef for 8–9 minutes, breaking it into small pieces.
- I drain excess fat to keep Chili Con Carne Enchiladas light.
Season and Simmer
- I sprinkle the beef with 3 tbsp chili powder, 2 tsp paprika, 1 tsp cumin, ½ tsp garlic powder, 1 tsp salt, and 1 tsp black pepper.
- I stir in 1 cup crushed tomatoes and simmer for 5–10 minutes. I add 1 cup broth, cooking until slightly reduced for Hearty Mexican Comfort.
Thicken the Sauce
- In a small bowl, I dissolve 2 tbsp cornstarch in 1 cup water.
- I pour this into the skillet, simmering for 10 minutes until the sauce thickens, stirring to prevent sticking.
Soften the Tortillas
- In a skillet over medium heat, I heat 3 tbsp vegetable oil.
- I soften each of 12 corn tortillas for 5 seconds per side, using tongs, then set aside to prevent cracking.
Assemble the Enchiladas
- I preheat the oven to 400°F (200°C).
- I ladle 1 cup of sauce into a 9×13-inch baking dish.
- For each tortilla, I sprinkle 2–3 tbsp cheddar cheese and add beef filling, roll tightly, and place seam-side down.
- I pour remaining sauce over the top and sprinkle with 2–3 cups cheese.
Bake and Garnish
- I bake Chili Con Carne Enchiladas for 10–14 minutes until the cheese melts and bubbles.
- I garnish with ¼ diced onion and 2 tbsp cilantro, if using, for a fresh finish.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 30–40 minutes
- Total Time: 45–60 minutes
- Servings: 4–6 (2–3 enchiladas per serving)
- Calories: ~550–600 kcal per serving (2 enchiladas)
- Macros per Serving: 35g carbs, 30g protein, 30g fat, 5g fiber
Variations
- Vegetarian: Swap beef for 1 cup black beans and sautéed mushrooms for a meatless Hearty Mexican Comfort.
- Spicy Kick: Add 1 tsp cayenne pepper or diced jalapeños to the filling.
- Cheese Swap: Use Monterey Jack or pepper jack for extra heat.
- Tortilla Twist: Substitute flour tortillas for a softer texture, inspired by Layla Cooks’ Smoked Salmon with Dill Cream Cheese Crostini.
- Veggie Boost: Add ½ cup diced bell peppers to the filling.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
- Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a vibrant pairing.
Storage
I store Chili Con Carne Enchiladas in an airtight container or covered baking dish in the fridge for up to 4 days; flavors deepen over time. For freezing, I wrap individual portions in foil and place in a freezer bag for up to 3 months. I thaw overnight in the fridge and reheat at 350°F for 20–25 minutes, covered, or microwave for 2–3 minutes.
Serving Tips
- Presentation: Serve Chili Con Carne Enchiladas on a colorful platter with extra cilantro for stunning Hearty Mexican Comfort.
- Garnish: Top with sour cream, guacamole, or diced tomatoes.
- Pairing: Enjoy with Mexican rice or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 2–3 enchiladas per person as a main.
- Occasions: Perfect for weeknights, potlucks, or festive gatherings.
FAQs
Here are answers to some common questions about Spicy Beef Enchiladas:
What’s the best ground beef to use?
80/20 or 85/15 ground beef works best for Spicy Beef Enchiladas; drain fat to avoid greasiness.
Can I make it vegetarian?
Use black beans and mushrooms for a veggie Hearty Mexican Comfort.
How do I prevent tortilla cracking?
Soften tortillas in hot oil or microwave briefly for Spicy Beef Enchiladas.
Can I use flour tortillas?
Yes, flour tortillas work but are softer for Spicy Beef Enchiladas.
How do I avoid a lumpy sauce?
Mix cornstarch with cold water before adding to Spicy Beef Enchiladas.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Chili Con Carne Enchiladas are a bold, satisfying dish that transforms simple ingredients into a cheesy, spicy delight. Ideal for any occasion, this Hearty Mexican Comfort is a must-try. Make Chili Con Carne Enchiladas, share with friends, and savor the vibrant, comforting flavors!
Chili Con Carne Enchiladas
Ingredients
For the Filling and Sauce:
- 1 lb 450g ground beef (80/20 or 85/15)
- 3 tbsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup 240ml crushed tomatoes or tomato puree
- 1 cup 240ml beef or chicken broth
- 2 tbsp cornstarch
- 1 cup 240ml water
For Assembling:
- 3 tbsp 45ml vegetable oil
- 12 corn tortillas 6-inch
- 3 –4 cups 300–400g grated medium or sharp cheddar cheese
For Topping:
- ¼ white onion 50g, diced
- 2 tbsp chopped fresh cilantro optional
Instructions
Cook the Ground Beef
- In a large skillet over medium-high heat, I cook 1 lb ground beef for 8–9 minutes, breaking it into small pieces. I drain excess fat to keep Chili Con Carne Enchiladas light.
Season and Simmer
- I sprinkle the beef with 3 tbsp chili powder, 2 tsp paprika, 1 tsp cumin, ½ tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. I stir in 1 cup crushed tomatoes and simmer for 5–10 minutes. I add 1 cup broth, cooking until slightly reduced for Hearty Mexican Comfort.
Thicken the Sauce
- In a small bowl, I dissolve 2 tbsp cornstarch in 1 cup water. I pour this into the skillet, simmering for 10 minutes until the sauce thickens, stirring to prevent sticking.
Soften the Tortillas
- In a skillet over medium heat, I heat 3 tbsp vegetable oil. I soften each of 12 corn tortillas for 5 seconds per side, using tongs, then set aside to prevent cracking.
Assemble the Enchiladas
- I preheat the oven to 400°F (200°C). I ladle 1 cup of sauce into a 9×13-inch baking dish. For each tortilla, I sprinkle 2–3 tbsp cheddar cheese and add beef filling, roll tightly, and place seam-side down. I pour remaining sauce over the top and sprinkle with 2–3 cups cheese.
Bake and Garnish
- I bake Chili Con Carne Enchiladas for 10–14 minutes until the cheese melts and bubbles. I garnish with ¼ diced onion and 2 tbsp cilantro, if using, for a fresh finish.
Notes
Did you Like This Recipe? Please Rate and Comment Below!