If you love Tex-Mex as much as we do, this is the enchilada recipe for you. This is a from-scratch Enchiladas Con Carne that will bring back memories of the best enchiladas you have had!
Growing up, Mom would make wonderful enchiladas using a can of store-bought chili like Hormel or Wolf. http://www.hormel.com/Recipes. They were delicious. She’d put onions and cheese in the tortillas that she had softened in oil, roll them up then smother them in the chili. So good.
Now I kind of would rather make an enchilada sauce from scratch rather than adding a can of store-bought chili, so this is my answer. A plus is that all the recipes that you can make with a can of chili can be made with this chili con carne!
I served my Guacamole and chips with this dish, and of course, I had my refried beans and rice. The guacamole was delicious! Here’s the recipe: https://the2spoons.com/easy-homemade-guacamole/
Can’t wait for you to make this!
Enchiladas Chili Con Carne
Ingredients
For the Chili Con Carne
- 1/2 cup All purpose flour
- 2 tbsp neutral oil, like canola
- 1 lb ground beef like chuck that is 20 percent fat
- salt and pepper to taste
- 1 medium white onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 jalapeno pepper or more to taste, seeds removed if yu want it less spicy, stemmed and chopped
- 1 cup chopped or canned crushed tomatoes
- 3 tbsp chile powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano, ideally Mexican
- 2 cups chicken stock, ideally homemade
For the Enchiladas
- 1/2 cup neutral oil, like canola
- 12 corn tortillas
- 3 cups shredded cheese, 1 1/2 cups cheddar and 1 1/2 cups velveeta
- 1 medim size white onion, peeled and chopped
Instructions
- Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When the oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.Add onion, garlic, and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin, and oregano and stir to combine. After a minute or so, when the mixture begins to turn fragrant, return browned meat to the pan, along with toasted flour, and stir well to combine.Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.Assemble the enchiladas: Using a ladle put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.Transfer to oven and bake until sauce bubbles and cheese is melted about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
