This is the ultimate comfort food combination—a true “Plato Grande” style dinner. We are talking about corn tortillas filled with cheese, totally smothered in a rich, meaty Chile Con Carne sauce, served with a side of Spanish rice and creamy refried beans.
Here is the complete, from-scratch recipe to build this entire plate.
The Breakdown:
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The Chile Con Carne Sauce (The star of the show)
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Assembling the Enchiladas
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The Sides: Mexican Rice & Refried Beans
Part 1: The Sauce – Chile Con Carne
This is not a quick “dump a can of chili” sauce. It’s a slow-simmered, deep red sauce with tender pieces of pork or beef.
Ingredients:
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1 lb pork shoulder (or beef chuck), cut into ½-inch small cubes
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2 tbsp vegetable oil
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3 tbsp all-purpose flour
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2 tbsp chili powder (not cayenne; use a mild blend like Gebhardt or Mexene)
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1 tsp ground cumin
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1 tsp garlic powder
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½ tsp dried oregano
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2 cups beef broth
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1 (8 oz) can tomato sauce
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Salt and pepper to taste
Instructions:
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Brown the meat: In a large deep skillet or Dutch oven, heat the oil over medium-high heat. Season the cubed meat with salt and pepper, and brown it on all sides. Don’t crowd the pan; do it in batches if necessary.
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Make the roux: Reduce heat to medium. Sprinkle the flour over the meat and stir constantly for 2 minutes. The flour will absorb the oil and start to brown slightly. This thickens the sauce.
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Bloom the spices: Add the chili powder, cumin, and garlic powder. Stir for 30 seconds until fragrant (this removes the raw taste from the spices).
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Simmer: Slowly pour in the beef broth while whisking to prevent lumps. Add the tomato sauce and oregano.
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Cook low and slow: Bring to a boil, then reduce heat to low. Cover and simmer for at least 45 minutes (or up to 1.5 hours), stirring occasionally, until the meat is very tender and the sauce has thickened.
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Adjust: Taste and add salt if needed.
Part 2: The Enchiladas
Ingredients:
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12–14 yellow or white corn tortillas
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3 cups shredded cheese (A mix of Monterey Jack and Sharp Cheddar is classic)
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1 medium white onion, finely diced
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The prepared Chile Con Carne sauce (hot)
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Optional garnishes: Sour cream, diced onion, sliced jalapeños
Instructions:
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Prep: Preheat your oven to 375°F (190°C). Have your hot sauce, cheese, and onions ready.
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Soften the tortillas (Crucial Step): Corn tortillas will crack if you roll them cold. You need to soften them.
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Method 1 (Microwave): Stack tortillas wrapped in damp paper towels and microwave for 45-60 seconds.
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Method 2 (Stovetop): Heat a thin layer of oil in a skillet and lightly fry each tortilla for 5-10 seconds per side just to make them pliable. Drain on paper towels.
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Assemble: Spread about ½ cup of the Chile Con Carne sauce on the bottom of a 9×13 baking dish. Dip a tortilla into the hot sauce (or just lay it flat), place a handful of cheese and a sprinkle of onion down the middle, roll it up, and place it seam-side down in the dish. Repeat until the dish is full.
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Smother: Pour the remaining Chile Con Carne sauce generously over the top of all the enchiladas. Make sure to cover the edges of the tortillas so they don’t get hard and crunchy in the oven.
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Top and Bake: Sprinkle the remaining cheese on top. Bake for 15-20 minutes, until bubbly and the cheese is melted.
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Rest: Let them sit for 5-10 minutes before serving (this helps them hold their shape).
Part 3: The Sides
Mexican Rice (Arroz Rojo)
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Sauté: In a skillet, heat oil and toast 1 cup of long-grain rice until golden brown.
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Blend: In a blender, mix 2 tomatoes, ½ onion, 1 garlic clove, and 2 cups chicken broth. Strain it into the rice.
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Cook: Add a pinch of cumin. Cover and simmer on low for 20-25 minutes until liquid is absorbed. Fluff with a fork.
Refried Beans (Frijoles Refritos)
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Fry: In a skillet, heat 2 tbsp bacon fat or oil.
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Mash: Add 2 cans of pinto beans (drained and rinsed, or with a little liquid) to the hot oil. Mash them with a potato masher as they heat up.
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Season: Stir until they reach your desired consistency. Add salt and a splash of milk or bean broth if too thick.
💡 Pro Tips for the Perfect Plate
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The “Greaser” Secret: If you are in Texas or New Mexico, they often add a handful of grated cheddar cheese directly into the Chile Con Carne sauce at the very end to make it extra rich and creamy before pouring it over the enchiladas.
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Warm the Plates: This dish cools down fast because of the sauce. Serve on warmed plates to keep it delicious longer.
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Crispy Edges: If you like a little texture, leave the edge of the topmost enchiladas slightly exposed to the heat so they get a little crispy-chewy.
Enjoy your feast