Chili Cheese Enchiladas
Chili cheese enchiladas are my go-to order at any unknown Tex-Mex restaurant. At even the weakest excuse for a Tex-Mex place — no matter how bland the salsa, how flimsy the chips, or how sweet the margaritas — chili cheese enchiladas usually still turn out okay.
When well-executed, chili cheese enchiladas are an absolute delight. Rich red gravy, stringy melted cheese and nutty corn tortillas … I mean, what can go wrong? After a few trials, this recipe here is my ideal when it comes to chili cheese enchiladas. I know you will love it, too. Serve these with Mexican rice, charro beans, and a tiny pile of shredded iceberg on the side to complete the Tex-Mex restaurant experience. And also a margarita. Or several margaritas. Several mango margaritas.
Chili Cheese Enchiladas Video (Scroll down for printable recipe)
Chili Cheese Enchiladas Recipe – PrintablePrint
Chili Cheese Enchiladas
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 12 enchiladas
- Cuisine: Tex-Mex
- 1/4 pound ground beef
- 1 onion, diced and divided
- 3 tablespoons oil
- 3 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups chicken or beef broth
- 12 corn tortillas
- 1 tablespoon oil
- 1/2 pound grated cheese
- Set oven to 350ºF (or you can microwave)
- In a large skillet, brown the meat with HALF of the diced onion, breaking the meat into small pieces. Once fully cooked, remove it to a bowl and set aside.
- Add the oil to the skillet and heat over medium until it’s very warm. Add the flour and whisk to combine. Let cook, stirring for about 2 minutes until the color darkens and it starts to smell toasted.
- Add all the spices and the tomato paste. It will thicken up immediately but continue stirring until smooth.
- Whisk in half the stock and mix until smooth. Add remaining stock and cooked beef and onions. Let simmer 5 minutes.
- Warm tortillas in oil until pliable. Mix cheese and remaining diced onion together. Roll 2 tablespoons of cheese into each tortilla and pack them tightly into a 9×13 inch pan.
- Spread sauce to cover the enchiladas. Sprinkle any remaining cheese on top.
- Bake for 15 minutes or until cheese is melted. Or microwave for 5 minutes.
- Serve with sour cream, fresh chopped onion, rice and beans.
Use whatever chili powder you can get your hands on. I’ve made it with ancho chili powder, guajillo, and New Mexico chili powder and a blend of all 3 and they all turned out fine. My favorite was probably the NM chili powder, though.
The type of cheese is up to you. Some people love and are accustomed to American cheese enchiladas and that is just fine. I prefer a mild or medium yellow cheddar but Monterey Jack is good, too!
- Serving Size: 2 enchiladas
- Calories: 458
- Fat: 23
- Carbohydrates: 29
- Protein: 32