Tex-Mex Cheese Enchiladas with Chile con carne
Main Dish • Beef
Serving size: 6-8
Prep time: 30 mins
Cook time: 45 mins
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Ingredients
- 1/2 cup all-purpose flour
- 1 pound ground beef chuck (20% fat)
- 2 large tomatoes, cored and finely chopped
- 1/2 white onion, finely chopped
- 3 garlic cloves, finely chopped
- Kosher salt
- 1/2 cup chili powder
- 1/2 teaspoon ground cumin
- 5 cups water
- 2 chicken bouillon cubes
- 1 tsp beef bouillon
- 12-16(6-inch) corn tortillas
- 1 1/2 pounds sharp cheddar cheese, shredded
- Toppings:
- Picked jalapeños
Directions
- 1. In a skillet over medium-high heat, add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.
- 2. To the same skillet over medium-high heat, add tomato, onion, garlic, and 1 teaspoon salt, and cook, stirring and scraping up any browned bits. Season with salt to taste and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook, stirring frequently, until very fragrant, about 1 minute. Add reserved beef, and flour and toss until well combined..
- 3. Add water to the mixture plus chicken and beef bouillon, whisking constantly, and bring to a boil; continue to whisk until no floury lumps remain. Reduce heat to medium low and cook until chili sauce has thickened and beef is tender, 30 to 35 minutes; taste again and season with salt as needed.
- 4. Meanwhile, heat oven to 425°F. Soft fry tortillas in oil. You only have to fry on each side for a couple of minutes. Tortillas should still be pliable.
- 5. In the center of a 9x13" baking dish, spread 1 cup chili sauce lengthwise to cover the bottom. Dip both sides of each tortilla in chili sauce just to coat, then transfer to the baking sheet as you start assembling the enchiladas.
- 6. Working with one dipped tortilla at a time, scoop 3 tablespoons cheese and place down the center of tortilla. Fold one side of the tortilla over the filling, then continue to roll enchilada onto itself. Place the enchilada, seam side-down, in the prepared baking dish, and repeat with the rest of the tortillas and filling. Position the enchiladas vertically along the shorter side of the pan, so they’re nestled right up against each other. Top the enchiladas with remaining chili sauce and cheese. Cover with foil and bake until sauce is bubbling and cheese is beginning to brown, 15 to 20 minutes. Remove foil and continue baking until cheese is beginning to brown, about 5 minutes more. Let sit at least 10 minutes before serving.
