These Two Cheese Enchiladas with Chile Con Carne Sauce are a true Tex-Mex classic. Soft tortillas are stuffed with a gooey blend of cheeses, rolled up, and smothered in a rich, smoky chile con carne sauce before baking until bubbly. It’s cheesy, hearty, and packed with flavor—just like the enchiladas you’d order at a traditional Tex-Mex restaurant.
Who Is This Recipe For?
This recipe is for cheese lovers, Tex-Mex fans, and anyone craving a restaurant-style enchilada recipe that’s easy to make at home. It’s also perfect for family dinners, potlucks, or Cinco de Mayo celebrations.
Why You’ll Love It
- Ooey-gooey cheese filling with bold Tex-Mex flavors.
- Homemade chile con carne sauce that’s rich and savory.
- Great for weeknight meals or festive gatherings.
- A comfort food recipe that always satisfies.
Ingredients
For the Chile Con Carne Sauce:
- 1 lb ground beef
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp flour
- 1 tsp cumin
- ½ tsp smoked paprika
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- Salt & black pepper, to taste
For the Enchiladas:
- 8–10 corn tortillas (warmed to prevent cracking)
- 2 cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 2 tbsp vegetable oil (for softening tortillas)
- Fresh cilantro, for garnish
Step-by-Step Instructions
- Make the chile con carne sauce
- Heat oil in a skillet. Cook onion and garlic until soft. Add ground beef and brown, breaking apart. Stir in chili powder, cumin, paprika, and flour. Slowly add beef broth and tomato sauce, whisking until smooth. Simmer 15–20 minutes until thickened.
- Prepare the tortillas
- Heat oil in a skillet. Lightly fry each tortilla for a few seconds to soften. Drain on paper towels.
- Assemble the enchiladas
- Preheat oven to 375°F (190°C). Spread a spoonful of sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with a mix of cheddar and Monterey Jack, roll tightly, and place seam-side down in the dish.
- Smother with sauce & cheese
- Pour chile con carne sauce generously over enchiladas. Sprinkle with remaining cheese.
- Bake until bubbly
- Bake for 20 minutes until the cheese is melted and golden.
- Serve & enjoy
- Garnish with cilantro and serve with rice, beans, or a crisp salad.
Kitchen Equipment Needed
- Skillet or Dutch oven
- Baking dish (9×13)
- Whisk & spatula
- Knife & cutting board
Storage Tips
- Store leftovers in the fridge for up to 3 days.
- Freeze unbaked enchiladas (without sauce) for up to 2 months.
- Reheat in oven at 350°F until hot and bubbly.
FAQ
Q: Can I make the sauce ahead of time?
Yes—the chile con carne sauce can be made 2 days in advance and stored in the fridge.
Q: Can I use flour tortillas instead?
Yes, but corn tortillas give the dish an authentic Tex-Mex flavor.
Q: What cheese works best?
Cheddar and Monterey Jack are classic, but you can also use queso fresco or pepper jack.
Conclusion
These Two Cheese Enchiladas with Chile Con Carne Sauce are gooey, savory, and absolutely irresistible. With melty cheese tucked inside warm tortillas and smothered in a rich chile con carne sauce, this is Tex-Mex comfort food at its finest.
Enjoy !!
