Enchiladas Con Carne

Enchiladas Con Carne are one of those dishes that instantly turn an ordinary dinner into a satisfying, flavor-packed experience. If you’re craving something rich, comforting, and generously coated in a bold, homemade chili sauce, you’ve come to the right place. No fluff — just a straight path to enchiladas that come out tender, cheesy, and deeply seasoned every single time. This recipe delivers all the warmth and authenticity of classic Mexican comfort food with a few clever techniques that guarantee exceptional flavor.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, bold flavor – A slow-simmered chili sauce with layers of spices and aromatics.
• Ultra-comforting – Melted cheese and warm tortillas wrapped in a hearty sauce.
• Feeds a crowd easily – Ideal for family dinners, potlucks, or casual gatherings.
• Reliable technique – Clear steps that ensure the perfect texture every time.
• Customizable – Adjust heat, cheese, or toppings to suit any palate.

What sets this recipe apart? Toasted flour creates a deeper, richer chili base, and the slow cooking time intensifies every flavor. The result is a pan of enchiladas that feels homemade, cozy, and undeniably delicious.

Ingredients Needed

For the Chili Con Carne

• ½ cup all-purpose flour, toasted for added depth
• 2 tablespoons neutral oil (canola, vegetable, or similar)
• 1 pound ground chuck beef, ideally 20% fat for juiciness
• Kosher salt and black pepper, to taste
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño pepper, chopped (seeded for a milder version)
• 1 cup crushed or chopped tomatoes
• 3 tablespoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano, preferably Mexican
• 2 cups chicken stock, homemade or low-sodium

For the Enchiladas

• ½ cup neutral oil (canola or similar)
• 12 yellow corn tortillas
• 3 cups shredded Cheddar, or half Cheddar + half American cheese for extra creaminess
• 1 chopped white onion (optional, for topping)

How to Make Enchiladas Con Carne

Step 1 — Toast the Flour

Place the flour in a large sauté pan over medium-high heat. Stir constantly until lightly golden and fragrant — this enhances the sauce’s depth. Transfer to a plate and let cool.

Step 2 — Brown the Beef

Wipe out the pan and return it to high heat with 2 tablespoons of oil. When the oil looks hot and shimmering, add the ground beef. Break it apart with a spatula and cook for 12–15 minutes until evenly browned. Season with salt and pepper, then transfer the meat to a bowl using a slotted spoon, leaving the flavorful drippings behind.

Step 3 — Cook the Aromatics and Build Flavor

Add the onion, garlic, and jalapeño to the same pan. Scrape up the browned bits as the vegetables cook. Sauté 10–12 minutes until soft.
Stir in the tomatoes and cook until most of their moisture evaporates.
Add the chili powder, cumin, and oregano. Cook for 1 minute, until fragrant. Return the beef to the pan and sprinkle in the toasted flour, mixing thoroughly.

Step 4 — Create and Simmer the Chili Sauce

Lower the heat to medium-high and slowly add the chicken stock, about ½ cup at a time, stirring constantly to avoid lumps.
Once the sauce begins to simmer, reduce the heat again and let it cook gently for 45 minutes to 1 hour, until the meat becomes tender and the sauce thickens enough to coat the back of a spoon. Add stock or water if needed.
Use immediately, or cool and refrigerate for up to 3 days.

Step 5 — Prepare the Tortillas

Preheat the oven to 425°F (220°C).
Heat ½ cup oil in a medium pan over medium-high heat. Dip each tortilla into the hot oil for about 10 seconds per side — just long enough to soften without crisping.
Transfer to a rack or baking sheet. This prevents cracking when rolled.

Step 6 — Assemble the Enchiladas

Spread about ½ cup of chili in the bottom of a 9×13-inch baking dish.
Fill each tortilla with a handful of cheese and a spoonful of chili. Roll tightly and place seam-side down in the dish.
Cover with the remaining chili and top generously with cheese.

Step 7 — Bake

Bake 10–15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
Sprinkle with chopped onion if desired and serve immediately.

Serving and Storage Tips

Serving Suggestions

• Add fresh toppings like cilantro, sliced jalapeños, sour cream, or lime wedges.
• Pair with Mexican rice, refried beans, or a crunchy slaw.
• Serve with extra chili on the side for sauce lovers.

Storage

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Freeze assembled (unbaked) enchiladas for up to 3 months.
• Reheat: Bake at 350°F (180°C) for 15–20 minutes or microwave single portions.

Helpful Notes

• The quick oil dip is essential — it prevents the tortillas from cracking.
• Toasting the flour gives the chili a more complex, nutty flavor.
• Want it spicier? Add a second jalapeño or stir in chipotle peppers.
• Prefer it creamier? Add a handful of American cheese into the filling.

Conclusion

If you’re looking for a hearty, comforting, flavor-rich dish, these Enchiladas Con Carne deserve a spot in your weekly rotation. The slow-simmered chili, combined with melty cheese and tender tortillas, creates a dish that feels warm, satisfying, and crowd-pleasing every time.
If you try this recipe, leave a comment and a ⭐⭐⭐⭐⭐ rating — your feedback helps others and inspires more delicious recipes.
Don’t forget to share it on Pinterest or Facebook!
What variation will you try first — extra cheese, more spice, or added vegetables? Let us know below!

Frequently Asked Questions (FAQ)

Can I use flour tortillas?

Yes, but corn tortillas provide a more traditional flavor. Flour tortillas will be softer and more flexible.

How can I make this gluten-free?

Use gluten-free flour and ensure your chili powder and stock are certified gluten-free.

Can I make the chili ahead?

Definitely — the flavor improves after resting for 24 hours.

Why did my tortillas crack?

They weren’t heated or softened in oil long enough.

Is this freezer-friendly?

Yes — freeze before baking for best results.

How thick should the chili be?

Thick enough to coat the back of a spoon, but still pourable.