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Ingredients
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Enchilada filling
Chile con carne (sauce + meat)
Tortillas & topping
Method
Chile con carne (sauce + meat)
- 1
- 2
Make chile purée
Drain chiles but reserve 1/2 cup of the soaking liquid. Place softened chiles, tomato sauce, 1/2 cup broth, cumin, oregano, and 1/4 tsp salt in a blender. Purée until smooth. If mixture is too thick, add a tablespoon of the reserved liquid to reach a smooth sauce consistency.
- 3
Brown the meat
In a large skillet over medium-high heat, heat 1 tbsp vegetable oil. Add 1 lb ground beef and cook, breaking up lumps, until browned, about 6–8 minutes. Drain excess fat if needed.
- 4
- 5
Combine with chile sauce
Pour the chile purée into the skillet with the beef and vegetables. Add the remaining 1/2 cup broth, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine and simmer gently 8–10 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt/pepper. Keep warm.
Enchilada filling
- 6
- 7
Warm briefly
If you prefer a slightly melded filling, briefly warm the cheese mixture in a small skillet over low heat just until the cheese softens (do not melt fully). Remove from heat and cool slightly so it can be handled for rolling.
Tortillas & assembly
- 8
Prepare tortillas
Warm a small skillet over medium heat and add about 1 tbsp vegetable oil. Quickly fry each corn tortilla 10–15 seconds per side to make them pliable (do not make crispy). Transfer to paper towels to drain and keep warm covered with a clean kitchen towel so they remain flexible.
- 9
Assemble enchiladas
Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the chile con carne sauce in the bottom of a 9x13-inch baking dish to prevent sticking. Working one at a time, place a warmed tortilla on a flat surface, add about 2–3 tablespoons of the cheese mixture down the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
- 10
Top with sauce and cheese
Spoon the remaining chile con carne evenly over the rolled enchiladas, making sure each is adequately coated. Sprinkle 1 cup additional shredded cheese evenly over the top.
- 11
Bake
Bake in the preheated oven 12–15 minutes, until cheese on top is melted and the edges of the tortillas are just beginning to brown. If you prefer a lightly browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.
- 12
Garnish and serve
Remove from oven and let rest 3–5 minutes. Dollop or drizzle sour cream/crema over the enchiladas, sprinkle with cilantro leaves, and serve with lime wedges on the side.
