Cheese Enchiladas Smothered in Chile Con Carne Sauce with Rice, and Refried Beans

Here’s a full, classic Tex-Mex–style meal: Cheese Enchiladas Smothered in Chile Con Carne Sauce, served with rice and refried beans—rich, comforting, and perfect for a family dinner.

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Cheese Enchiladas with Chile Con Carne Sauce

Ingredients (4–6 servings)

Enchiladas

• 12 corn tortillas (6–8 inch)
• 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp vegetable oil (for softening tortillas)

Chile Con Carne Sauce

• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1–2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 tsp salt (adjust to taste)
• ¼ tsp black pepper
• Optional: 1–2 tbsp tomato paste for depth

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Side Dishes

Mexican Rice

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 small tomato, finely diced or 2 tbsp tomato sauce
• 1 small carrot, diced (optional)
• 1 small onion, finely chopped
• 1 tbsp oil
• Salt to taste

Refried Beans

• 1 can (15 oz) pinto or black beans
• 1 tbsp lard or oil
• 1 small onion, finely chopped
• Salt to taste
• Optional: ½ tsp cumin or chili powder

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Instructions

1. Make the Chile Con Carne Sauce

1. Heat oil in a saucepan over medium heat. Sauté onion until translucent.
2. Add garlic and cook 30 seconds.
3. Stir in flour and cook 1 minute.
4. Gradually whisk in beef broth.
5. Add chili powder, cumin, paprika, salt, pepper, and tomato paste.
6. Simmer 10 minutes until thickened.

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2. Prepare Enchiladas

1. Lightly fry tortillas in a little oil to soften (optional but prevents cracking).
2. Fill each tortilla with ¼ cup cheese, roll tightly, and place seam-side down in a baking dish.
3. Pour Chile Con Carne sauce over enchiladas, covering completely.
4. Top with remaining shredded cheese.
5. Bake at 350°F (175°C) 20–25 minutes, until cheese is melted and bubbly.

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3. Make Mexican Rice

1. Heat oil in a saucepan. Sauté onion, carrot, and tomato until soft.
2. Add rice and stir 1–2 minutes until lightly toasted.
3. Pour in chicken broth, bring to boil, then reduce heat and simmer covered 15–20 minutes.
4. Fluff with fork before serving.

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4. Make Refried Beans

1. Sauté onion in lard/oil until soft.
2. Add drained beans and mash with a potato masher or back of a spoon.
3. Cook until thick and creamy. Season with salt (and cumin/chili if desired).

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Serving

• Plate 2–3 enchiladas per person.
• Serve with a scoop of rice and a side of refried beans.
• Optional: garnish with chopped cilantro, sour cream, or pickled jalapeños.

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Tips

• Cheese variation: Use a Mexican blend or sharp cheddar for richer flavor.
• Sauce shortcuts: Use canned green or red enchilada sauce, but homemade chile con carne adds depth.
• Make-ahead: Prepare enchiladas and sauce a day before; bake just before serving.

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I can also create a low-carb version or a slow cooker version that keeps everything warm and melded for a crowd if you want.

Do you want me to do that?