Cheese Enchiladas Smothered in Chile Con Carne Sauce with Rice, and Refried Beans

You’re describing a Tex-Mex classic: gooey, melty cheese enchiladas drenched in savory chile con carne sauce, served with Mexican rice and creamy refried beans. Here’s a full plate recipe to recreate this comforting dish at home—perfect for a weekend dinner or a family gathering.

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🧀🌶️ Cheese Enchiladas with Chile Con Carne, Rice, and Refried Beans

🍽️ Serves: 4–6 | ⏲️ Prep: 30 min | Cook: 45–60 min

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🧂 Part 1: Chile Con Carne Sauce

Ingredients

• 1 lb ground beef

• 2 tbsp oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp oregano

• 2 cups beef broth

• Salt to taste

Instructions

1. Brown the beef in oil over medium heat. Drain excess fat.

2. Sprinkle in flour and stir for 1 minute to cook the flour.

3. Add spices and mix well.

4. Gradually whisk in broth. Simmer 15–20 minutes until thickened.

5. Taste and adjust seasoning. Keep warm.

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🧀 Part 2: Cheese Enchiladas

Ingredients

• 10–12 corn tortillas

• 3 cups shredded cheese (cheddar, Colby Jack, or a mix)

• 1/2 onion, finely diced (optional)

• Oil for softening tortillas

Instructions

1. Lightly fry tortillas in oil (5–10 seconds each side) to make them pliable. Drain on paper towels.

2. Preheat oven to 375°F (190°C).

3. Spoon a bit of sauce in the bottom of a baking dish.

4. Fill tortillas with cheese (and onion if using), roll tightly, and place seam-side down.

5. Pour warm chile con carne sauce generously over the enchiladas.

6. Top with extra cheese if desired.

7. Cover with foil and bake for 20 minutes. Uncover and bake 5 more until bubbly.

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🍚 Part 3: Mexican Rice (Quick Version)

Ingredients

• 1 cup long grain rice

• 2 tbsp oil

• 1/4 cup onion, finely diced

• 1 garlic clove, minced

• 1/4 cup tomato sauce

• 2 cups chicken broth

• 1/2 tsp cumin

• Salt to taste

Instructions

1. In a saucepan, sauté rice in oil until golden.

2. Add onion and garlic; cook 2 minutes.

3. Stir in tomato sauce, broth, and seasonings.

4. Bring to a boil, cover, reduce heat, and simmer 15–18 minutes until liquid is absorbed.

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🫘 Part 4: Refried Beans (Creamy & Simple)

Ingredients

• 1 (15 oz) can pinto beans, drained (reserve some liquid)

• 1 tbsp oil or bacon fat

• 1/4 tsp garlic powder

• Salt to taste

• Optional: cheese for topping

Instructions

1. In a skillet, heat oil and add beans.

2. Mash with a spoon or potato masher.

3. Add a little reserved liquid until creamy.

4. Stir in garlic powder and salt. Simmer until thickened.

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🍽️ To Serve:

• Plate 2–3 enchiladas per person

• Scoop of Mexican rice

• Scoop of refried beans

• Garnish with chopped cilantro, sour cream, or jalapeños if desired

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Would you like a printable meal card or a vegetarian version of this dish?