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

There’s something incredibly comforting about a plate of cheese enchiladas. When paired with a rich, savory Chile con Carne sauce, fluffy rice, and creamy refried beans, you’ve got a meal that is full of flavor, texture, and heartiness. This dish is a Tex-Mex classic that has stood the test of time, offering layers of gooey melted cheese, spicy sauce, and satisfying sides that bring a taste of Mexico right to your dinner table. Whether you’re serving it for a family meal, a celebration, or just to indulge in a delicious comfort food dish, this recipe is sure to hit the spot.

Ingredients:

For the Cheese Enchiladas:

• 10-12 corn tortillas
• 3 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 small onion, finely chopped (optional)
• 2 tablespoons vegetable oil (for frying)

For the Chile Con Carne Sauce:

• 2 tablespoons vegetable oil
• 1 lb ground beef (or pork for a richer flavor)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 1/2 cups beef broth
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional, to thicken)

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth (or water)
• 1 tablespoon butter or oil
• Salt to taste

For the Refried Beans:

• 2 cups canned refried beans (or homemade if preferred)
• 1/4 cup water or chicken broth
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

• Instructions:

  Step 1: Prepare the Chile Con Carne Sauce

  1. Cook the ground beef: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain excess fat if necessary.
  2. Cook the onions and garlic: Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Add spices and tomatoes: Add the chili powder, cumin, paprika, and cayenne (if using). Stir to coat the meat and onions in the spices. Add the diced tomatoes, green chilies, and beef broth. Stir to combine, bring the mixture to a simmer, and let it cook for 15-20 minutes. If you want a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the sauce. Continue cooking for another 5 minutes until thickened.
  4. Season to taste: Add salt and pepper to taste. Set the sauce aside.

  Step 2: Fry the Tortillas

  1. Fry the tortillas: Heat vegetable oil in a skillet over medium heat. Lightly fry each tortilla for 15-20 seconds on each side until just softened, not crispy. You can also heat the tortillas on a griddle for a few seconds if you prefer a lighter version.
  2. Drain excess oil: Place the fried tortillas on a paper towel-lined plate to drain excess oil.

  Step 3: Assemble the Enchiladas

  1. Fill the tortillas: Lay each tortilla flat on a clean surface. Sprinkle a generous amount of shredded cheese (and optional chopped onion) down the center of each tortilla.
  2. Roll the tortillas: Carefully roll up each tortilla around the cheese and place them seam-side down in a baking dish.
  3. Smother with sauce: Pour the Chile con Carne sauce over the top of the enchiladas, making sure they are generously covered.
  4. Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, until the cheese is melted and bubbly, and the sauce is slightly thickened.

  Step 4: Make the Rice

  1. Cook the rice: In a medium saucepan, heat the butter or oil over medium heat. Add the rice and stir for 2-3 minutes, lightly toasting the grains.
  2. Add broth and cook: Add the chicken broth and bring to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and season with salt to taste.

  Step 5: Prepare the Refried Beans

  1. Heat the beans: In a small saucepan, heat the refried beans over medium-low heat. Add the water or chicken broth to thin them out, and stir until smooth and warmed through.
  2. Season the beans: Stir in vegetable oil and season with salt and pepper to taste. If you like, you can add a pinch of garlic powder or chili powder for extra flavor.

  3. Step 6: Serve and Enjoy

     1. Plate the enchiladas: Serve the cheesy enchiladas smothered in the chile con carne sauce alongside a scoop of fluffy rice and creamy refried beans.
     2. Garnish (optional): You can garnish with chopped cilantro, sour cream, or diced onions for a burst of freshness.

     3. Tips for Perfect Enchiladas:

        • Make Ahead: You can make the sauce and rice a day ahead to save time on the day you plan to serve the dish. Just reheat before serving.
        • Vegetarian Option: Skip the ground beef and use beans (black beans or pinto beans) as the filling for a vegetarian version of this dish.
        • Extra Toppings: Sliced jalapeños, guacamole, or salsa make great toppings to customize your enchiladas to your taste.

        Enjoy your delicious, comforting cheese enchiladas with chile con carne sauce, rice, and refried beans – a true Tex-Mex feast!