Tex-Mex Cheese Enchiladas with Chile con Carne #SundaySupper

Tex-Mex Cheese Enchiladas with Chile con Carne

Welcome to a Hometown Food issue of Sunday Supper!!! This might just be my favorite Sunday Supper I’ve participated in so far. My home city and state has deep roots as far as culinary traditions go, and I’m thrilled to share one of my absolute favorites with you today! I’m also very excited to see what everyone else has brought today – in general, I find myself fascinated with regional cuisine. So, this is a wonderful Sunday Supper for me!

Tex-Mex Cheese Enchiladas with Chile con Carne

I had many choices of what I could have made for today, but I decided something classic and iconic would be best; and thus, I chose one of the best-loved and well-known Tex-Mex dishes to ever come out of Texas (besides chili): enchiladas filled with cheddar cheese and raw onion, topped with a chile con carne, which is a gravy sauce flavored with lots of chile peppers and ground beef. You’ll see this dish on Tex-Mex menus all over the state, including my home town of Dallas.

Tex-Mex Cheese Enchiladas with Chile con Carne

I have way too many memories to count of ordering this dish in Tex-Mex restaurants growing up. It was one of my favorites (this one being the other favorite thing to order in a Tex-Mex restaurant). As I no longer live in Texas, I can’t really order this dish in restaurants anymore – Tex-Mex restaurants are few and far between in New York, and the ones that do exist are pretty unimpressive – so I had to learn to make it at home. And I’m incredibly pleased to let you know that this recipe tastes just like all the wonderful restaurant versions I had growing up. It’s perfect!

Tex-Mex Cheese Enchiladas with Chile con Carne

Since I grew up eating this, of course I find it delicious. But I’m happy to report that my non-native-Texan husband has tried it and he loves it too. And yes, he thought it sounded a bit odd at first. So if you are thinking this dish sounds weird, you’re not alone!

There are a lot of chiles in this dish, but it’s not terribly spicy. Ancho chiles are more fruity than spicy – but, don’t rub your eyes after handling them! They are still chiles. The onions don’t entirely cook out, so there’s a little bit of heavenly crunch in the final product. But no, you may not cook them first. The dish calls for raw onions going into the enchiladas, so cooking them first would be blasphemous, but not to worry – they are no longer biting and raw-tasting after the enchiladas bake, but they don’t fully cook either. It just adds a lovely crunch to the soft melted cheese. I hope y’all enjoy this one! I had a blast making and eating it!

Tex-Mex Cheese Enchiladas with Chile con Carne

And don’t forget to check out all the wonderful regional fare from my Sunday Supper cohorts!

{Two Years Ago: Cotija Rice}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

6 dried ancho chiles, stems and seeds removed
1 tbs olive or canola oil
½ medium yellow onion, chopped (save the other half, you need it later)
2 cloves garlic, rough chopped
1 tbs ground cumin
1 tsp dried oregano, preferably Mexican
¼ tsp ground allspice
¼ tsp ground cinnamon, preferably Mexican
½ lb. lean ground beef (I use either sirloin or first cut brisket)
2 cups beef stock
Kosher salt and black pepper to taste

12 corn tortillas, heated until pliable and kept warm
16 oz. yellow cheddar cheese, shredded
½ medium onion, chopped

First you’ll make the CHILE CON CARNE: toast the dried chiles about 10 seconds each side in a medium stockpot over high heat. They are done when they are just fragrant. Fill the pot with enough water to cover the chiles, then place it back over high heat. Let it come up to a rolling boil. When it does, shut off the heat, cover the pot and let the chiles rehydrate for 20-25 minutes. Once rehydrated, place the chiles in the blender and save the soaking liquid.
Meanwhile, preheat a large, high-sided skillet over medium heat. Add the oil, then sweat out the onion and garlic, stirring occasionally, until translucent, about 5 minutes. Place the cooked onion and garlic into the blender with the ancho chiles. Add the cumin, oregano, allspice, cinnamon, and 1 cup of the soaking liquid from the chiles. Puree until very smooth.
Wipe out the skillet you used for the onion and garlic, then preheat to medium-high. Add the ground beef and crumble it (you can add a little more oil if needed). Cook, crumbling it as you go, until no traces of pink remain. Add the chile puree and the beef stock. Heat on high until boiling, then lower the heat and simmer for 30 minutes, stirring occasionally. You want it to thicken to a gravy-like consistency. After 30 minutes, season to taste with salt and pepper. Shut off the heat.
Now you can assemble the ENCHILADAS: preheat the oven to 350 F. Grease a large baking dish (I always use a 9×13” baker). Take a heated tortilla and drag it through the sauce on both sides. Lay it on a clean work surface and fill it down the middle with a scant ¼ cup of shredded cheese, followed by a pinch of the chopped raw onion. Roll the tortilla and place it seam side down in the prepared baking dish. Repeat with the remaining 11 tortillas. Pour the rest of the sauce and spread it evenly over all the enchiladas, then sprinkle the remaining shredded cheese over top, followed by the rest of the raw onion. Bake the enchiladas for 15 minutes, until bubbling and slightly browned. For a truly superb and complete Tex-Mex meal, serve with rice and refried beans on the side.



Appetizers and Snacks

Main Dishes

Side Dishes


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49 responses to “Tex-Mex Cheese Enchiladas with Chile con Carne #SundaySupper

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  8. I’m in Florida, but I love Tex-Mex!! This looks so good.

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  17. I am salivating over my computer! I’m such a fan of enchiladas and that meal looks so delicious 🙂

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  19. I love the passion you have for this dish and I do love some good Tex Mex.

  20. It doesn’t get any more authentic than these beautiful Tex-Mex enchiladas! I’m drooling! Love the flavors of the southwest!

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  22. I’ve never met an enchilada I didn’t love—and yours look divine!!!

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  25. Oh I can just imagine that crunchy onion bite and all those chiles. Yummy!

  26. I love the flavors of your enchiladas! Yum!

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  28. Now these are my kind of enchiladas with the chili con carne on top. YUM.

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  30. What part of Dallas are you from? I went to college at UNT, and I have an uncle who lives in Frisco. We love to go get enchiladas, guac, and margaritas at the original location of El Fenix in Downtown Dallas when we go up for a weekend visit!

  31. Oh, boy, Julie, I’ll heed your advice and avoid blasphemy! Raw onions it is! My aunt and father lived in New Mexico for a bit so I can appreciate a scrumptious cheese enchilada à la Tex Mex! Thank you for sharing both your recipes of deliciousness =)

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  33. Mmm… enchiladas! Someone did enchiladas last week and I thought, “Bring me a pan!” Now I’m thinking this must be a sign and I need to start cooking enchiladas myself! 🙂

  34. LOVE, LOVE, LOVE Enchiladas and TexMex. Thanks for sharing.

  35. That sounds so delicious! I love making enchiladas (more importantly, my son will gobble them up), but I had never heard of topping them with chile con carne…it sounds like comfort food with more comfort food…a combination I can live with!

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  37. Enchiladas topped with chili… Where has this dish been my whole life? (In Texas, apparently.)

  38. Those enchiladas look wonderful. I will have to try them, we eat tex mex food at least once a week.

  39. I love anything Tex-Mex including these enchiladas. They.look.fabulous! I’m definitely going to make a batch of these.

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  41. Whoa…If you could have seen my mouth agape when I saw pictures of your enchiladas, you would have had to remind me to close my mouth! They look amazing! Want!

  42. I can’t wait to try this! I love chili over enchiladas and burritos. You’re right it is hard to find good places. I can’t wait to make these….

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  44. Oh these look so good! I can never turn down enchiladas!

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