Cheesy Chili Con Carne Enchiladas Recipe

Ingredients

• 454 glean minced beef
• 75 gchopped white onion
• 2 tablespoonschilli powder
• 1 tablespoonpaprika
• 1 teaspoonground cumin
• 1 teaspoongarlic powder
• 1 can (227 g)tomato sauce
• 1/2 teaspoonkosher salt
• 30 gplain flour
• 355 mlbeef stock
• 8 (20 cm)soft flour tortillas
• 340 g, dividedfreshly grated cheddar
• to tastechopped white onion, to garnish
• to tastechopped fresh coriander, to garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Spray a 23 × 33 cm baking dish with non-stick cooking spray.

2. 2

   Brown the beef

   Cook the lean minced beef in a large frying pan over medium heat, stirring often and breaking it into crumbles. Brown it thoroughly and cook until most of the fat has evaporated, about 5–7 minutes.

3. 3

   Add spices and tomato

   Stir in the chilli powder, paprika, cumin, garlic powder and kosher salt. Add the tomato sauce and simmer over a low heat so the flavours can combine.

4. 4

   Thicken the sauce

   In a separate bowl, whisk the plain flour and beef stock until smooth. Stir this into the simmering beef mixture and cook over low heat, stirring often, until thickened, about 10 minutes. Take the pan off the heat.

5. 5

   Fill the tortillas

   Put about 1/4 cup of grated cheddar on each tortilla and roll it up tightly. Arrange them seam-side down in the prepared dish. Set aside 1 cup of the cheese for the topping.

6. 6

   Top with sauce

   Pour the thickened beef sauce evenly over the rolled tortillas. Scatter the remaining grated cheese across the top.

7. 7

   Bake the enchiladas

   Bake in the preheated oven for 25 minutes, until the sauce bubbles around the edges and the cheese has melted and browned lightly.

8. 8

   Garnish and serve

   Take the dish out of the oven and add chopped white onion and fresh coriander as desired. Serve hot.

What are enchiladas?

Enchiladas are a Mexican dish of filled tortillas covered with sauce, then typically baked or served warm. This version takes a hearty, chilli-spiced beef filling and uses soft flour tortillas and cheddar for a comforting, casserole-style result.

The filling is cooked into a thick sauce before it goes over the rolled tortillas. That helps the beef and tomato seasoning coat the dish while the cheese melts over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 925 calories, 49g protein, 79g carbs, 47g fat.

The tortillas and flour contribute most of the carbohydrates, while the cheddar and beef provide much of the fat and protein. Add a generous serving of salad or vegetables alongside one portion to bring freshness and variety to the plate.

Building the beef sauce

Brown the beef: Break it up as it cooks so the mince browns evenly and doesn't remain in large clumps. The chilli powder, paprika, cumin and garlic powder then season the meat directly.

Thicken gradually: Whisk the flour into the stock separately before adding it to the pan. This helps keep the sauce smooth; give it about 10 minutes on low heat, stirring regularly.

Rolling and arranging

Cheese filling: Use about 1/4 cup of cheddar in each tortilla, keeping the filling in a line so the tortilla can roll snugly around it. Reserve 1 cup for the top, as directed.

Seam-side down: Place each roll with its seam against the baking dish. This helps it stay closed while the sauce and cheese bake.

How to tell they're ready

Look for sauce bubbling at the edges and fully melted cheese with a little colour on top after 25 minutes at 180°C. The tortillas should be heated through without needing to turn crisp.

Allow the dish a brief pause after baking if you want neater portions; the hot sauce will settle slightly. Add the onion and coriander just before serving for a fresh finish.

Timing the preparation

The recipe takes 50 minutes in total, with the oven heating while you prepare the beef mixture. The sauce thickening takes about 10 minutes, followed by 25 minutes of baking.

Have the tortillas and grated cheese ready before assembling, so the rolls can go straight into the dish and the oven once covered.

What to serve alongside

Serve with a crisp green salad or simply cooked vegetables to balance the rich beef and cheese. Rice or beans also work if you'd like a more substantial plate.

A spoonful of salsa or a squeeze of lime at the table can add a bright contrast. Keep extra chopped onion and coriander on the side for anyone who wants more garnish.

Recipe notes & tips

• Grate the cheddar fresh so it melts evenly over the enchiladas.
• Whisk the flour and stock until smooth before adding them to the hot sauce.
• Keep the sauce at a gentle simmer while it thickens and stir it often.
• Roll the tortillas snugly but avoid overfilling them.
• Add the onion and coriander after baking to keep their flavour fresh.

Variations

• Add black beans: Stir drained black beans into the beef sauce for extra texture.
• Use a milder chilli powder: Choose a mild blend if you prefer less heat.
• Try a cheese blend: Replace some cheddar with Monterey Jack for a milder, stretchy topping.
• Add sweetcorn: Stir sweetcorn into the beef mixture before filling the tortillas.
• Finish with lime: Serve with lime wedges for a fresh, sharp note.

Common mistakes to avoid

• Lumpy thickener: Whisk the flour and stock together until smooth before pouring them into the sauce.
• Uneven browning: Break the beef into small crumbles and stir it regularly as it cooks.
• Overfilled tortillas: Keep to about 1/4 cup of cheese per tortilla so the rolls close securely.
• Loose rolls: Place each tortilla seam-side down in the dish to help it stay closed.
• Overbaking: Check at 25 minutes and take the dish out once the cheese is melted and lightly browned.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the tortillas may soften as they sit.

Frequently asked questions