Name: Cheesy Chili Con Carne Enchiladas Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1/2 cup chopped white onion; 2 tablespoons chili powder; 1 tablespoon paprika; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 (8 ounce) can tomato sauce; 1/2 teaspoon kosher salt; 1/4 cup all-purpose flour; 1 and 1/2 cups beef broth; 8 (8 inch) soft flour tortillas; 3 cups freshly shredded cheddar cheese, divided; Chopped white onion, for garnishing; Chopped fresh cilantro, for garnishing

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If you’re anything like me and love a hearty, comforting dish that combines bold flavors with a cheesy finish, then you’re going to absolutely adore this Cheesy Chili Con Carne Enchiladas Recipe. I first made it on a chilly weekend evening, and from the moment I pulled those bubbling, golden enchiladas out of the oven, I knew this would be a staple in my recipe collection. The rich, spiced chili con carne wrapped in soft tortillas, topped with ooey-gooey cheddar cheese, makes for a dish that’s both satisfying and fun to eat.

This recipe is perfect when you want something that feels indulgent but is actually pretty simple to throw together. It works beautifully for family dinners, casual get-togethers, or even meal prepping for busy weeknights. Plus, the balance of spices and the creamy melted cheese make it a guaranteed crowd-pleaser. I’m excited to share all my tips so you can nail this Cheesy Chili Con Carne Enchiladas Recipe the first time you try!

Ingredients You’ll Need

Each ingredient in this Cheesy Chili Con Carne Enchiladas Recipe plays a crucial role — from the spices that bring that classic chili heat to the creamy cheddar cheese that melts just right. When shopping, opting for fresh onions and quality ground beef really elevates the taste without extra fuss.

Lean ground beef: Using lean beef helps reduce grease and keeps your sauce nice and thick without being oily.
Chopped white onion: Adds a subtle sweetness and texture—fresh is always best here.
Chili powder: The star spice that gives your enchiladas their signature southwestern kick.
Paprika: I like smoked paprika for a deeper flavor, but regular works just fine.
Cumin: Brings that warm, earthy aroma that pairs beautifully with chili.
Garlic powder: Easy way to add garlic flavor without chopping fresh cloves.
Tomato sauce: Keeps things saucy and tangy—look for no-salt-added if you’re watching sodium.
Kosher salt: Enhances every flavor; feel free to adjust to your taste.
All-purpose flour: This thickens the sauce perfectly without making it gummy.
Beef broth: Adds richness; homemade or store-bought both work well.
Soft flour tortillas: I prefer flour over corn here for softness and easy rolling.
Freshly shredded cheddar cheese: Always shred your own for the best melting texture and flavor.
Chopped white onion (for garnishing): Adds a fresh crunch on top that balances the richness.
Chopped fresh cilantro (for garnishing): The bright finish that makes the dish pop visually and flavor-wise.

Variations

I love how adaptable this Cheesy Chili Con Carne Enchiladas Recipe is. Over time, I’ve tried mixing in different extras or tweaking the heat level to suit my mood and who’s joining me at the table. Feel free to get creative and make it your own — the possibilities are endless!

Add heat: I sometimes stir in cayenne or diced jalapeños to the chili con carne for an extra kick—perfect if you like things spicy.
Vegetarian twist: Swap the beef for black beans or sautéed mushrooms and use vegetable broth instead. You won’t miss the meat at all.
Creamier version: Dollop some sour cream inside the tortilla before rolling to add a luscious, creamy texture that guests rave about.
Cheese mix: Try mixing cheddar with Monterey Jack or mozzarella for a gooey, melty combo that stretches beautifully.
Use corn tortillas: If you prefer a slightly firmer texture or want a gluten-free option, corn tortillas work well but handle with care as they can tear.

How to Make Cheesy Chili Con Carne Enchiladas Recipe

Step 1: Brown the Beef and Build Flavor

Start by heating your skillet over medium and cooking the lean ground beef, breaking it apart as you go. I like to stir often to get it evenly browned without drying it out. Once the beef is nearly cooked, add your chili powder, paprika, cumin, garlic powder, and salt. Stir them into the meat so they bloom and become fragrant—it’s this step that really packs in the flavor.

Step 2: Simmer with Tomato Sauce and Thicken

Pour in the tomato sauce and bring the mixture to a low simmer. While that’s happening, whisk together your beef broth and flour in a separate bowl until smooth. Slowly stir this into the chili beef sauce—this thickener is key for that luscious texture you want covering your enchiladas. Keep stirring on low heat until the sauce thickens nicely, about 10 minutes.

Step 3: Assemble the Enchiladas

Lay out your soft flour tortillas, and sprinkle roughly 1/4 cup of shredded cheddar cheese onto each one. Roll them up tightly—this ensures they hold together and scoop up plenty of sauce later. Place them seam-side down in your grease-sprayed baking dish to avoid unraveling during baking.

Step 4: Top, Bake, and Garnish

Pour your thickened chili sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar on top. Slide the dish into your preheated 350°F oven and bake for about 25 minutes. You’re looking for bubbling sauce on the edges and a lightly browned cheesy top. Once out of the oven, sprinkle chopped onion and fresh cilantro over everything—it adds that fresh, vibrant touch I always look forward to.

How to Serve Cheesy Chili Con Carne Enchiladas Recipe

In the image, there is a large white bowl in the center filled with raw ground meat that looks pink and textured with small ridges. Around it, there are smaller white bowls each holding different ingredients: one with bright yellow and white shredded cheese, one with finely chopped white onions, one with red sauce that is smooth and thick, one with a reddish-brown spice powder, and one with white flour that is soft and powdery. To the top left, there is a neat stack of white tortillas with light brown spots, all placed on a white marbled surface. Below the bowls, there are fresh green cilantro leaves adding a touch of color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping these enchiladas with a handful of chopped white onion and fresh cilantro for brightness and a tiny bit of crunch. A little dollop of sour cream or a squeeze of fresh lime juice on the side really brings the whole dish together, balancing the richness beautifully.

Side Dishes

To round out the meal, I usually serve these enchiladas with a fresh green salad tossed lightly with a citrus vinaigrette or some simple Mexican rice. Refried beans or a corn salad are also fantastic sides that complement the flavors and textures without overshadowing the main event.

Creative Ways to Present

For special occasions, I like to bake individual enchilada portions in small ramekins for a fun, personalized touch. You can also layer a casserole version with extra cheese and even some sliced jalapeños on top for spice lovers. Serving with colorful plates and a sprinkle of diced avocado adds a fresh, vibrant vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool completely before transferring them to an airtight container. I’ve found that refrigerated enchiladas keep their texture and flavor beautifully for up to 3 days—perfect for next-day lunches or quick dinners.

Freezing

This Cheesy Chili Con Carne Enchiladas Recipe freezes well too. I usually assemble the enchiladas, cover the dish tightly with foil, and pop it into the freezer before baking. When I’m ready, I thaw it overnight in the fridge and then bake as usual—super convenient for busy weeks.

Reheating

Reheat leftovers in the oven at 350°F for about 15-20 minutes until warmed through to keep that melty cheese texture. Microwaving works in a pinch, but I find it sometimes makes the tortillas a bit chewy. To refresh, pop the microwaved portion under the broiler for a minute or two for a crispier top.

FAQs

Can I make this Cheesy Chili Con Carne Enchiladas Recipe ahead of time?

Absolutely! You can prepare the enchiladas, cover, and refrigerate them for up to 24 hours before baking. This makes it a great recipe for meal prepping or hosting without last-minute stress.
What can I substitute for ground beef?

If you prefer, ground turkey or chicken can work as leaner alternatives. For a vegetarian option, lentils or a bean mixture add wonderful texture and protein.
Can I use corn tortillas instead of flour?

You can, but corn tortillas are less flexible and might tear when rolling. Warming them gently before assembling helps prevent breakage.
How spicy is this recipe?

The base is mild to medium spicy. You can easily adjust it by adding cayenne pepper, hot sauce, or fresh jalapeños to suit your heat preference.
Can I freeze leftover enchiladas?

Yes, enchiladas freeze very well. Wrap leftovers tightly in plastic wrap and foil, and they’ll keep in the freezer for up to 2 months. Thaw overnight before reheating.

Final Thoughts

This Cheesy Chili Con Carne Enchiladas Recipe holds a special place in my heart because it combines the warmth of homemade chili with the joyful indulgence of melted cheese and soft tortillas—it’s the kind of meal that brings people together around the table. I hope you have as much fun making and eating it as I do sharing it. Don’t hesitate to personalize it to your tastes, and trust me, once you’ve tried this recipe, it’ll become one of your go-to comfort foods too!