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Enchiladas Con Carne
Isabella

Enchiladas Con Carne

These Enchiladas Con Carne deliver tender tortillas, rich homemade chili sauce, and melty cheese in every bite. With slow-simmered beef chili, toasted flour for depth, and properly softened tortillas, this recipe guarantees bold, comforting, crowd-pleasing enchiladas every single time.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Toast the flour in a sauté pan over medium-high heat until lightly golden and fragrant. Transfer to cool.
  2. Heat oil and brown the beef for 12–15 minutes. Season and transfer beef out, leaving drippings.
  3. Add onion, garlic, and jalapeño. Cook 10–12 minutes, scraping browned bits. Stir in tomatoes and reduce moisture. Add chili powder, cumin, and oregano. Return beef and add toasted flour.
  4. Slowly add chicken stock while stirring. Simmer 45–60 minutes until thickened and tender.
  5. Preheat oven to 425°F (220°C). Heat oil and dip each tortilla 10 seconds per side. Drain.
  6. Spread 1/2 cup chili in a 9×13 dish. Fill tortillas with cheese and chili. Roll and place seam-side down. Cover with remaining chili and cheese.
  7. Bake 10–15 minutes until bubbly. Top with chopped onion if desired.

Notes

Oil-dipping prevents cracking. Toasted flour adds richness. Add extra jalapeño or chipotle for heat. Add American cheese for a creamier filling. Freeze unbaked enchiladas for up to 3 months.