Chile con Carne Enchiladas
User Reviews
5
Chile con Carne Enchiladas
Description
This recipe combines a traditional chile con carne sauce, which includes browned ground beef seasoned with chili powder, paprika, cumin, garlic powder, salt, and pepper. Crushed tomatoes and broth provide a simmered base, thickened with a cornstarch slurry to achieve a sauce of medium consistency that coats the enchiladas well.
Softened corn tortillas are filled with cheddar cheese, rolled, and arranged seam side down in a baking dish layered with chile con carne sauce. More sauce and cheese are added on top before baking at 400°F. The baking melts the cheese and melds the flavors, producing a hearty dish with tender tortillas and a rich, spicy sauce.
The enchiladas can be garnished with diced white onion and chopped cilantro to add fresh, crisp notes that contrast the warm, dense casserole. This dish fits well as a main course for a comforting dinner.
Ingredients
Chile con Carne Sauce:
- 1 lb. ground beef
- 3 Tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup crushed tomatoes or tomato puree
- 1 cup beef broth or chicken broth
- 2 Tablespoons cornstarch (mixed with 1 cup of water before adding)
Chile con Carne Enchiladas:
- 3 Tablespoons neutral cooking oil generic cooking oil
- 12 Corn tortillas
- 3-4 cups cheddar cheese (medium or sharp)
Garnish:
- 1/4 white onion (diced)
- cilantro (chopped)
Instructions
Chile con Carne:
- Heat a large skillet or pot over medium-high heat. Add ground beef and cook for 8-9 minutes, breaking it up into bite-size pieces.
- Sprinkle ground beef, with chili powder, paprika, cumin, garlic powder, salt and pepper. Pour in tomatoes and let simmer over medium heat for 5-10 minutes. Add beef or chicken broth.
- In a small bowl, mix cornstarch with 1 cup of water until no lumps appear. Pour the cornstarch mixture into chile mixture. Let simmer and thicken for 10 minutes.
To make Enchiladas:
- Heat large skillet over medium heat. Add oil and let heat up for several minutes. Carefully add each tortilla to oil and let soften, about 5 seconds. Remove and repeat for each tortilla.
- Preheat oven to 400 degrees. Ladle 1 cup of the sauce in a 9 x 13 baking dish. Sprinkle cheese down the center of each tortilla. Roll the tortilla and place it seam side down into baking dish. Pour the rest of the sauce all over the enchiladas. Sprinkle with any remaining cheese.
- Bake for 10-14 minutes, or until cheese is melted and it is bubbling and hot. Top with chopped onions and cilantro, if desired.
User Reviews
Overall Rating
5
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