Cheese Enchiladas with Chile con Carne
Sunday, April 14, 2013
Carrie in Beef, Cheese, Dinner, Mexican

Chile Con Carne Enchiladas 2

While I was way behind with my Deviled Eggs recipe post for Easter, I am on the ball in getting you ready for Cinco de Mayo!

You know I love my queso, well I also love Tex Mex in general. I was a HUGE fan of these enchiladas filled with cheesy goodness and topped with meaty goodness. It doesn't get much better than that, does it!?

Chile Con Carne Enchiladas

The recipe is from the Tex Mex Classics section of my Homesick Texan Cookbook, I love this cookbook and Lisa's Homesick Texan Blog. I've made a handful of her recipes, and you can find her inspiration around KMW with these Slow Cooker Chipotle Chicken Tacos and Tex Mex Sloppy Joes. So I guess it's safe to say I'm a total fangirl!

Below is the recipe I adapted. I took a few shortcuts, added in some chipotle peppers, cooked the enchiladas and Mr. KMW and I proceeded to devour them! They were seriously so good, definitely give this recipe a try! And along that line, go ahead and buy the Homesick Texan Cookbook too, you'll have no regrets.

For the Chile con Carne
1 tablespoon of vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can chipotles in adobo, with chipotles chopped
1/2 pound ground beef
2 cups beef broth
2 teaspoons salt
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper
For the Enchiladas
1 tablespoon vegetable oil
6 to 8 tortillas (corn tortillas are used in the cookbook, but I used flour)
4 cups cheddar cheese, grated
1/2 medium yellow onion, chopped

In a large dutch oven, heat the oil over medium high heat. Add onions, stirring occasionally and cooking for about 5 minutes, or until translucent. Add garlic and cook for about 30 more seconds.  

Place onions in blender, cumin, oregano, allspice, cinnamon and 1 cup of water. Blend into a sauce.

In the same pot that you used to cook the onions, brown beef over medium heat. Stir occasionally until beef is browned, about 10 minutes. Drain the extra fat if desired.

Add chipotle chiles, adobo suace and beef broth to the Dutch oven with the beef, and stir together. Heat on high until it is boiling, then reduce heat and simmer for 30 minutes, stirring occasionally. After 30 minutes, adjust seasonings to your taste, then season with salt, ground black pepper and cayenne.

Preheat oven to 350 degrees and grease baking dish for baking enchiladas.

Warm tortillas in the microwave. I put them on a plate, cover tightly with saran wrap and cook for about 30 seconds.

To form enchiladas, dip tortillas in onion sauce, then place 1/4 cup of grated cheese down center of tortilla, along with a few diced onions. Roll the tortilla and place seem side down in the baking dish. Repeat with remaining tortillas.  Repeat with additional tortillas, until baking dish is full.

Pour remaining onion sauce on top of enchiladas, then top with chile con carne and raw diced onion.

Bake at 350 degrees until cheese is lightly browned and bubbling.


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