Chile con Carne Enchiladas
Authentic Tex-Mex Cheese Enchiladas with a Red Chile Beef Sauce.
Equipment
- 12 inch cast iron skillet
- 10 inch cast iron skillet
- mixing bowl set
- measuring cups and spoons
Ingredients
Chile con Carne Sauce:
- 1 lb. Ground Beef
- 3 Tablespoons Chili Powder
- 2 teaspoons Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Crushed Tomatoes or Tomato Puree
- 1 cup Beef or Chicken Broth
- 2 Tablespoons Cornstarch (mixed with 1 cup of water before adding)
Chile con Carne Enchiladas:
- 3 Tablespoons Oil
- 12 Corn Tortillas
- 3-4 cups Cheddar Cheese (medium or sharp)
Garnish:
- 1/4 White Onion (diced)
- Cilantro (chopped)
Instructions
Chile con Carne:
- Heat a large skillet or pot over medium-high heat. Add ground beef and cook for 8-9 minutes, breaking it up into bite-size pieces.
- Sprinkle ground beef, with chili powder, paprika, cumin, garlic powder, salt and pepper. Pour in tomatoes and let simmer over medium heat for 5-10 minutes. Add beef or chicken broth.
- In a small bowl, mix cornstarch with 1 cup of water until no lumps appear. Pour the cornstarch mixture into chile mixture. Let simmer and thicken for 10 minutes.
To make Enchiladas:
- Heat large skillet over medium heat. Add oil and let heat up for several minutes. Carefully add each tortilla to oil and let soften, about 5 seconds. Remove and repeat for each tortilla.
- Preheat oven to 400 degrees. Ladle 1 cup of the sauce in a 9 x 13 baking dish. Sprinkle cheese down the center of each tortilla. Roll the tortilla and place it seam side down into baking dish. Pour the rest of the sauce all over the enchiladas. Sprinkle with any remaining cheese.
- Bake for 10-14 minutes, or until cheese is melted and it is bubbling and hot. Top with chopped onions and cilantro, if desired.
