Chilé con Carne Enchiladas

I love, love, love how you can change up enchiladas with any number of ingredients.  There are times I like a plain ol cheese or maybe go modern and do a funky goat cheese and roasted veggie…but today, I’m thinking Tex-Mex.   

Here in Texas, they love LOTS of cheese and LOTS of meat with their Mexican food.  So I’m going to do just that!  Let’s begin..

The Starting Lineup

  • 12-14 corn tortillas 
  • 1 lb ground beef
  • 1 1/2 cups chopped white onion, plus more for garnish
  • 6 cloves garlic, smashed
  • 4 cups sharp cheddar cheese, grated
  • Guajillo Árbol Sauce | Railroad Wife (divided. 1 part for tortillas, 1 part for beef)
  • 2 cups beef/chicken broth
  • 2/3 cup flour
  • 2/3 cup vegetable oil
  • 2 Tbsp cumin
  • 3 Tbsp + chili powder
  • 2 tsp ground pepper
  • 2 tsp kosher salt
  • 2 tsp Mexican oregano
  • Pinch of cayenne pepper 

Preheat your oven to 375 degrees.

In a blender combine 1/2 cup water with the chopped onion and garlic.  Cover and blend till smooth.

  
In a large pot, add together the onion purée with your ground beef and simmer for 25-30 minutes.

While your beef is cooking, dip each tortilla in the Guajillo Árbol Sauce.  You can either let sit in a shallow dish. **or (even better) lighty ‘fry’ each tortilla in a bit of oil for just 15 seconds and then dip in the spicy sauce just before assembling.


Once your beef and purée has almost cooked down, heat your vegetable oil in a separate pan to medium-high.  Turn heat down to low and slowly add in your flour while whisking quickly to create a rue.

  

Next, add the broth, 2 cups of water and all of the spices to your rue.  Keep whisking over low heat.  Once combined, whisk in your Guajillo Árbol Sauce till a nice even reddish-brown color appears.

Pour this gravy-like sauce into your cooked ground beef.  Let simmer for 10 minutes.  ***make sure to taste along the way for needed salt, etc.


While your chilé con carne is simmering, grate your cheddar cheese.  A great workout for your arms here with that pile o’ cheese needed!

With dipped tortillas, cheese and casserole dish ready, it’s assembly time!!

Lay a tortilla flat and place a nice layer of grated cheese down the center.  Roll up like a cigar and place in your casserole dish seam side down.

Repeat and repeat again until you’ve filled your dish…or dishes perhaps 😉

Once assembled, pour that beefy, chilé con carne directly over top your cheese filled enchiladas…its unfolding nicely isn’t it?!

Top your dish evenly with the remaining mound of grated cheddar cheese and pop in the oven for 15-20 minutes, until cheese is melted and bubbling.

Remove from oven and top with some extra chopped onion, cilantro and serve with sour cream.  Delicious.



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