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

Enchiladas are a beloved comfort food in many Mexican and Tex-Mex homes. Whether served as a weeknight dinner or for a festive gathering, cheese enchiladas smothered in a rich, flavorful chile con carne sauce are sure to impress. Paired with perfectly seasoned rice and creamy refried beans, this dish is a full meal that combines the richness of cheese with the depth of chili flavor and the comforting textures of traditional sides. Whether you make your own enchiladas from scratch or use store-bought tortillas, this recipe is all about layering flavors and creating an unforgettable experience.

Ingredients:

For the Chile Con Carne Sauce:

• 2 tablespoons vegetable oil
• 1 pound ground beef (or turkey for a lighter option)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (14.5 oz) crushed tomatoes
• 1 cup beef broth (or chicken broth)
• Salt and pepper, to taste

For the Cheese Enchiladas:

• 12 corn tortillas (or flour tortillas if preferred)
• 3 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1/2 cup chopped fresh cilantro (optional)
• 1/2 cup sliced green onions (optional)

For the Rice:

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth (or water)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste

For the Refried Beans:

• 2 cups canned refried beans (or homemade)
• 1/4 cup chicken or vegetable broth (to thin the beans)
• 1 teaspoon cumin
• Salt and pepper, to taste

• Instructions:

  1. Prepare the Chile Con Carne Sauce:

  1. Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned.
  2. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
  3. Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for another minute to bloom the spices.
  4. Add the crushed tomatoes and beef broth. Stir to combine and bring to a simmer. Let the sauce cook for about 15-20 minutes, until it thickens. Season with salt and pepper to taste. Set aside.

  2. Prepare the Rice:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, for about 2-3 minutes, until it turns golden.
  2. Pour in the chicken broth, garlic powder, onion powder, and a pinch of salt. Bring to a boil.
  3. Reduce the heat to low, cover, and simmer for about 18-20 minutes, until the rice is tender and the liquid is absorbed.
  4. Fluff the rice with a fork and set aside.

  3. Prepare the Refried Beans:

  1. In a saucepan, add the refried beans and chicken broth. Stir to combine and heat over medium-low heat.
  2. Season with cumin, salt, and pepper. If you prefer smoother beans, use a potato masher to mash them or a hand blender to make them creamier. Heat until hot, then set aside.

  4. Assemble the Cheese Enchiladas:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Heat the tortillas in a dry skillet for about 30 seconds per side, just to soften them (or you can microwave them in a damp towel for 30 seconds).
  3. Dip each tortilla into the chile con carne sauce to coat it, then place it in the baking dish. Sprinkle with a generous amount of shredded cheese.
  4. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
  5. Pour the remaining chile con carne sauce over the rolled enchiladas and top with any leftover cheese.
  6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

  5. Serve:

  1. Remove the enchiladas from the oven and let them cool for a few minutes.
  2. Garnish with fresh cilantro and green onions if desired.
  3. Serve the enchiladas alongside the fluffy rice and creamy refried beans. Enjoy!

  4. Tips:

     • Make it spicy: Add chopped fresh jalapeños to the sauce or sprinkle red pepper flakes to the beans for added heat.
     • Cheese options: Mix in other cheeses like Monterey Jack or pepper jack for extra flavor and meltiness.
     • Make ahead: Both the enchiladas and sauce can be made ahead of time. Just cover and refrigerate, and then bake when ready to serve.

     This dish brings the best of Mexican comfort food to your table, with layers of savory, cheesy goodness, perfectly spiced sauce, and satisfying sides. Enjoy!