Login  |  Blog  |  Contact Us  | 
Join Chez Didier Today!

Tex Mex Cheese Enchiladas with Chile con Carne Sauce

Printer-friendly versionPDF version
Meal Course: 

A classic Tex Mex favorite! Cheese enchiladas in corn tortillas with that awesome, dark brown, chile con carne gravy.

For the Sauce:


  • 1/2 lbs. lean ground beef
  • 1/4 cup vegetable or peanut oil
  • 1/4 cup all-purpose flour
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1 T. tomato paste
  • 1 crushed garlic clove
  • 2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 3 T chile powder
  • 2 cups chicken broth
  • 1 cup water


  1. Heat the oil in a skillet, over medium-high heat, then brown the beef.
  2. Don't drain, then stir in the flour, and stir 3-4 minutes.
  3. Add remaining ingredients except the broth and water and cook 1-2 minutes more.
  4. Add broth and water and cook until the sauce thickens. Then turn to low heat and let sauce simmer for 15 minutes.

For the Enchiladas:


  • 1/2 cup vegetable or peanut oil
  • 8 corn tortillas
  • 3 cups shredded cheese (any combo of cheddar, jack, American) 


  1. Preheat the oven to 450 degrees.
  2. Pour the oil into a small skillet and heat to about 150 degrees.
  3. Dip tortillas one at a time for a few seconds until softened.
  4. Drain and stack the tortillas in foil.
  5. Pour 1/2 cup of sauce into a baking pan.
  6. For each tortilla, add about 1/4 cup of cheese and roll it. Place each tortilla in the baking dish, seam side down.
  7. Take remaining sauce and pour over the rolled tortillas.  Sprinkle remaining cheese on top.
  8. Bake for 10 minutes, once sauce is bubbly and cheese is melted.


If you prefer avoiding the oil, you don't need to dip the tortillas to soften them.  Instead, wrap 4-5 with foil and let sit in oven turned on for 5 min at 200 degrees.  After turning off the oven, you can leave the tortillas in there to keep warm while you make the sauce.


Your rating: None Average: 3 (755 votes)