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carne enchiladas in a white baking dish
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Enchiladas Con Carne

Loaded with chili con carne and cheese, these enchiladas con carne are Mexican comfort food 101.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 446kcal
Author Ryan Beck

Ingredients

  • 1 lb ground beef
  • 1 cup white onion, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 cup crushed tomatoes
  • 2 cups low-sodium chicken stock
  • 2 tablespoon cornstarch
  • 12 (6 inch) corn tortillas
  • 3-4 cups pepper jack cheese, shredded and divided
  • fresh cilantro, chopped onion and avocado for serving

Instructions

  • Heat large skillet over medium-high heat. Add beef, onion, jalapeño and garlic and cook for 7-10 minutes, browning the beef and breaking up with a spoon.
  • Add the chili powder, paprika, cumin, salt, black pepper, oregano and crushed tomatoes. Simmer for 10 minutes.
  • Mix the chicken stock with the cornstarch in a measuring cup until no lumps appear. Add to the chili mixture and simmer for 10 minutes or until thickened. Remove from heat and set aside.
  • Heat small skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas.
  • Preheat oven to 425°F. Pour ½ cup of the chili sauce into a 13x9 pan to completely coat it. To assemble the enchiladas, add 2 tablespoon of the cheese and chili. Place seam side down in pan and repeat with remaining tortillas. Add the rest of the chili sauce over the enchiladas and top with the remaining cheese.
  • Bake for 10-15 minutes, or until it is bubbling and cheese is golden brown. Top with some garnishes if desired.

Notes

  • If you don't want to make a chili sauce, just cook the beef and add some taco seasoning.
  • Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
  • Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
  • Add some fresh avocado to give the dish some healthy fat.
  • Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 17g | Protein: 28g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 878mg | Potassium: 125mg | Fiber: 3g | Sugar: 2g