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.