Here’s a classic Tex-Mex comfort plate: Cheese Enchiladas Smothered in Chile Con Carne Sauce with Rice and Refried Beans 🌶️🧀
This style is especially popular in Texas and throughout the Southwest.
🧀 Cheese Enchiladas with Chile Con Carne
🌶️ Chile Con Carne Sauce (the star)
Ingredients
- 2 tbsp oil or beef drippings
- 2 tbsp all-purpose flour
- 3 tbsp chili powder (preferably a Tex-Mex blend)
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
- 2 cups beef broth
- ½ lb ground beef
- Salt to taste
Instructions
- Brown the beef in a skillet; drain excess grease. Set aside.
- In the same pan, heat oil. Whisk in flour and cook 1–2 minutes to make a roux (light brown).
- Stir in chili powder, cumin, garlic powder, and oregano.
- Slowly whisk in beef broth until smooth.
- Add cooked ground beef and simmer 10–15 minutes until thickened.
- Salt to taste.
🧀 Cheese Enchiladas
Ingredients
- 10–12 corn tortillas
- 2 cups shredded cheddar or American cheese (or a mix)
- ½ small onion, finely diced
- Oil for softening tortillas
- Chile con carne sauce (above)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly fry tortillas in oil for a few seconds per side to soften.
- Fill each tortilla with cheese and a sprinkle of onion. Roll and place seam-side down in a greased baking dish.
- Pour chile con carne sauce generously over the top.
- Add extra cheese if desired.
- Bake 20 minutes until bubbly.
🍚 Mexican Rice
Ingredients
- 1 cup long-grain white rice
- 2 tbsp oil
- ¼ cup tomato sauce
- 2 cups chicken broth
- ¼ tsp cumin
- ¼ tsp garlic powder
- Salt to taste
Instructions
- Toast rice in oil until lightly golden.
- Stir in tomato sauce, broth, and seasonings.
- Bring to boil, cover, reduce heat, and simmer 18–20 minutes.
- Fluff and rest 5 minutes before serving.
🫘 Refried Beans
Ingredients
- 2 cups cooked pinto beans (or canned, drained)
- 2 tbsp lard or oil
- ¼ cup bean broth or water
- Salt to taste
Instructions
- Heat lard in a skillet.
- Add beans and mash while cooking.
- Add liquid as needed for creamy texture.
- Salt to taste.
🍽️ To Serve
Plate 2–3 enchiladas, spoon extra sauce on top, add a side of rice and refried beans. Garnish with:
- Shredded lettuce
- Diced tomatoes
- Sour cream
If you’d like, I can also give you:
- An authentic Mexican (non-Tex-Mex) red enchilada version
- A New Mexico-style stacked enchilada version
- Or a restaurant-style creamy queso topping version 🌶️
