Cheesy Chili Con Carne Enchiladas Recipe

If you’re craving comfort food with a zesty twist, this Cheesy Chili Con Carne Enchiladas Recipe is going to be your new go-to. It’s that perfect blend of rich, spicy beef filling wrapped in soft tortillas, topped with gooey melted cheddar cheese — a real crowd-pleaser any night of the week. I’ve made this dish countless times, and every time it feels like a warm hug on a plate.

What I love most about this Cheesy Chili Con Carne Enchiladas Recipe is how it comes together easily but feels special enough for family dinners or casual get-togethers. Plus, the sauce thickens beautifully, infusing every bite with deep, comforting flavors. You’ll find this recipe hits all the right notes between cheesy, savory, and just a little kick of chili — it’s definitely worth giving a try!

Ingredients You’ll Need

Each ingredient in this recipe plays a role in building that classic chili con carne flavor with a cheesy enchilada spin. I recommend shopping for fresh onions and high-quality shredded cheddar to really make the dish sing.

• Lean ground beef: I use lean beef to keep the dish hearty but not greasy—plus it browns nicely without too much mess.
• Chopped white onion: This adds a subtle sweetness and crunch when garnished later, and a mellow base when cooked.
• Chili powder: The signature spice that brings warmth—go for a good-quality chili powder for depth.
• Paprika: Adds a smoky hint that rounds out the chili flavor perfectly.
• Cumin: A must-have for that earthy undertone that chili con carne is famous for.
• Garlic powder: Easy to sprinkle and essential for layering flavor.
• Tomato sauce: Provides moisture and tang, binding everything together beautifully.
• Kosher salt: Enhances all the flavors without overpowering anything.
• All-purpose flour: Helps to thicken the sauce for that perfect coating texture on your enchiladas.
• Beef broth: Adds savory richness — homemade broth works wonders, but store-bought is great too.
• Soft flour tortillas: I stick to flour because they stay soft and pliable after baking, making rolling a breeze.
• Freshly shredded cheddar cheese: Freshly shredded melts better than pre-shredded—you’ll thank me for this tip!
• Chopped white onion (for garnishing): Adds a fresh crunch and a little zing on top.
• Chopped fresh cilantro: Brightens up the whole dish with a burst of herbal freshness.

Variations

I often mix things up depending on what’s in my pantry or who I’m cooking for. This recipe is great because you can tweak the spice levels and ingredients to suit your taste — you really can’t go wrong.

• Spicy kick: Adding a pinch of cayenne or a few dashes of your favorite hot sauce amps up the heat perfectly—trust me, it wakes up the whole dish.
• Corn tortillas: If you prefer corn over flour, I’ve swapped in corn tortillas before for a more authentic Mexican feel. Just warm them up first so they don’t break.
• Vegetarian version: Replace the beef with sautéed mushrooms or lentils for a hearty, meat-free twist—I’ve made this for friends who don’t eat meat, and they loved it.
• Creamy addition: Stir in a bit of sour cream or cream cheese into the sauce for an extra creamy, luscious texture; it’s a game changer for a more indulgent meal.

How to Make Cheesy Chili Con Carne Enchiladas Recipe

Step 1: Browning the Beef and Building Flavor

Start by heating your skillet over medium heat and adding the lean ground beef. Break it up with a wooden spoon and cook until it’s fully browned and most of the excess grease evaporates—about 5 to 7 minutes. You don’t want any pink left, but keep an eye that it doesn’t dry out. Once browned, toss in chili powder, paprika, cumin, garlic powder, and kosher salt. Stir these in well so the spices toast lightly, blooming their aroma.

Step 2: Simmering the Tomato Sauce and Thickening

Add the tomato sauce to the skillet and turn the heat to low. Let it gently simmer so those flavors marry beautifully. While that’s happening, whisk together the flour and beef broth in a separate bowl until smooth—no lumps here, trust me! Slowly stir this mixture into your simmering beef sauce and keep cooking on low, stirring often until it thickens nicely, about 10 minutes. This stage is key for that luscious sauce coating your enchiladas.

Step 3: Rolling and Layering Your Enchiladas

Lay out your soft flour tortillas and spoon about 1/4 cup of shredded cheddar on each one. Roll them up tightly—this helps keep the filling snug inside while baking. Arrange the rolled tortillas seam side down in your prepared baking dish (I like to spray mine with non-stick cooking spray beforehand). Don’t worry if things look crowded; that’s the goal—everything cozy and ready to get saucy.

Step 4: Topping and Baking to Perfection

Pour your thickened chili con carne sauce evenly over the rolled tortillas, making sure to cover them all with love. Sprinkle on the remaining shredded cheddar cheese so it melts into a bubbly, golden topping. Bake at 350°F for about 25 minutes or until you see the edges bubble and the cheese turns lightly browned. Keep a watchful eye near the end so it doesn’t burn—though melted cheese almost never disappoints.

How to Serve Cheesy Chili Con Carne Enchiladas Recipe

Garnishes

I always top mine with a handful of chopped fresh white onion and cilantro right before serving—it adds the perfect fresh bite and color contrast. If I’m feeling fancy, a dollop of sour cream or a squeeze of lime brightens everything up wonderfully.

Side Dishes

For sides, I love pairing these enchiladas with a simple green salad or some charred corn on the cob. Mexican rice or refried beans are excellent too if you want a heartier meal. The sides keep the meal balanced, and it’s a nice way to add some freshness alongside the cheesy richness.

Creative Ways to Present

One time for a family gathering, I served the enchiladas in separate small ramekins—kind of like mini casserole servings—which made the meal feel extra special. You could also lay them out on a large platter and garnish with colorful diced tomatoes, avocado slices, and pickled jalapeños for a vibrant fiesta look. Trust me, it’s a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered tightly in an airtight container in the fridge. They usually last up to 3 days perfectly, and honestly, the flavors only deepen after resting overnight. Just make sure to cover them well so they don’t dry out.

Freezing

I’ve frozen the assembled enchiladas before baking—it works great! Wrap the dish tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as usual. It’s great for meal prepping or busy weeknights.

Reheating

For reheating, I prefer the oven at 350°F covered with foil for about 15 minutes to warm through without drying out. If you’re in a rush, the microwave works too—just cover loosely and heat in short bursts to avoid toughening the cheese or tortillas.

FAQs

Final Thoughts

This Cheesy Chili Con Carne Enchiladas Recipe is one of those meals I come back to again and again, whether it’s a chilly weeknight or a casual dinner with friends. It’s simple enough to whip up quickly but feels so comforting and indulgent once on the table. I hope you enjoy making these as much as I do — it truly feels like a little cheese-filled fiesta in every bite, and I can’t wait for you to try it!