Cheddar cheese enchiladas smothered in a meaty chili sauce flavored with your favorite Tex-Mex spices. These Chili Con Carne Enchiladas make an easy, delicious meal that’s a crowd favorite.
Dinner with a Southwest Flair
What do you get when you cover melty cheese enchiladas with chili con carne and even more melting cheese? A super satisfying dinner with incredible southwest flavor! These Chili Con Carne Enchiladas are an easy and delicious way to bring them to the table for a dinner they’ll ask for again and again.
A Tex-Mex Favorite!
Chili Con Carne Enchiladas are a Tex-Mex staple! They’re super simple and so delicious, you’re definitely going to want to add them to the rotation. Along with Baked Tacos, and chicken fajita sheet pan quesadillas, they’re a most-requested meal on Mexican night! You know, along with Homemade Choco Tacos for dessert!
A little cumin, chili powder, paprika and some garlic powder add distinct southwest flavor to these super easy enchiladas. Fresh cilantro and chopped white onion add even more yum to this perfectly delicious midweek meal.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Lean ground beef
- Chopped white onion
- Chili powder
- Paprika
- Cumin
- Garlic powder
- Canned tomato sauce
- Kosher salt
- All-purpose flour
- Beef broth
- 8 inch soft flour tortillas
- Freshly shredded cheddar cheese
- Chopped fresh cilantro, for garnishing
Supplies:
- 9×13-inch baking dish
- Nonstick cooking spray
- Large skillet
- Mixing bowl
How to Make Chili Con Carne Enchiladas
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat ground beef in a large skillet over medium heat. Cook, stirring to crumble, until well browned and most of the grease has evaporated.
- Stir in the chili powder, paprika, cumin, garlic powder and salt.
- Add the tomato sauce.
- Stir until combined and bring to a simmer over low heat.
- In a mixing bowl, whisk together the flour and beef broth until the flour is completely dissolved.
- Stir into the simmering meat sauce.
- Continue to simmer until thickened, about 10 minutes. Remove from heat.
- Fill each tortilla with about 1/4 cup of the shredded cheese, roll up tightly and place seam side down in the prepared baking dish, reserving 1 cup of the cheese to sprinkle on top.
- Pour the meat sauce evenly over the cheese rolled tortillas.
- Top with the remaining cheese.
- Bake for 25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly browned on top.
- Serve garnished with chopped white onion and cilantro, if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, cover with foil and place in a 350°F oven for 15 minutes or until heated through.
Easy Recipes for Ground Beef
If you’ve got some ground beef and about 30 minutes, you’ve got dinner! My Easy Recipes for Ground Beef gets a filling meal on the table without a lot of fuss.
If you make these Chili Con Carne Enchiladas, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Chili Con Carne Enchiladas
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Description
Cheddar cheese enchiladas smothered in a meaty chili sauce flavored with your favorite Tex-Mex spices. These Chili Con Carne Enchiladas make an easy, delicious meal that’s a crowd favorite.
Ingredients
- 1 pound lean ground beef
- 1/2 cup chopped white onion
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1 and 1/2 cups beef broth
- 8 (8 inch) soft flour tortillas
- 3 cups freshly shredded cheddar cheese, divided
- chopped white onion, for garnishing
- chopped fresh cilantro, for garnishing
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat ground beef in a large skillet over medium heat. Cook, stirring to crumble, until well browned and most of the grease has evaporated.
- Stir in the chili powder, paprika, cumin, garlic powder and salt. Mix in the tomato sauce and bring to a simmer over low heat.
- In a mixing bowl, whisk together the flour and beef broth until the flour is completely dissolved. Stir into the simmering meat sauce and continue to simmer until thickened, about 10 minutes. Remove from heat.
- Fill each tortilla with about 1/4 cup of the shredded cheese, roll up tightly and place seam side down in the prepared baking dish, reserving 1 cup of the cheese to sprinkle on top.
- Pour the meat sauce evenly over the cheese rolled tortillas. Top with the remaining cheese.
- Bake for 25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly browned on top.
- Serve garnished with chopped white onion and cilantro, if desired.
