Description
Delicious Chili Con Carne Enchiladas featuring seasoned ground beef rolled in soft flour tortillas, smothered in a rich tomato and beef sauce, and topped with melted cheddar cheese. Perfectly baked to bring out bold flavors and topped with fresh onion and cilantro for a comforting Mexican-inspired meal.
Ingredients
Scale
Meat and Sauce
- 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
Enchiladas
- 8 (8 inch) soft flour tortillas
- 3 cups freshly shredded cheddar cheese, divided
Garnish
- Chopped white onion, for garnishing
- Chopped fresh cilantro, for garnishing
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray to prepare it for baking.
- Cook Beef: Heat the lean ground beef in a large skillet over medium heat. Cook, stirring frequently to crumble the meat, until it is fully browned and most of the grease has evaporated, about 5-7 minutes.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, garlic powder, and kosher salt. Mix in the tomato sauce and bring the mixture to a simmer over low heat to combine the flavors.
- Thicken Sauce: In a separate bowl, whisk together the flour and beef broth until smooth and the flour is fully dissolved. Stir this mixture into the simmering meat sauce and continue to cook on low, stirring often, until the sauce has thickened, about 10 minutes. Then remove from heat.
- Assemble Enchiladas: Place about 1/4 cup of shredded cheddar cheese onto each tortilla and roll it up tightly. Arrange the rolled tortillas seam side down in the prepared baking dish. Reserve 1 cup of shredded cheese for topping.
- Add Sauce and Cheese: Pour the thickened meat sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Bake: Bake in the preheated oven for 25 minutes, until the sauce is bubbling around the edges and the cheese is melted and lightly browned.
- Garnish and Serve: Remove from the oven and garnish with chopped white onion and fresh cilantro as desired. Serve hot.
Notes
- Use lean ground beef for a healthier option and to reduce excess grease.
- Flour tortillas can be substituted with corn tortillas if preferred, but flour tortillas keep the dish softer.
- The sauce can be made spicier by adding cayenne pepper or hot sauce to taste.
- For a creamier texture, add a dollop of sour cream when serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (approximately 2 enchiladas)
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
