Chili Con Carne Enchiladas
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.
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.