Enchiladas Con Carne Recipe (2024)

No,no,no! Velveeta is not American cheese! It is not even a cheese food. It is the lowest form of cheese, cheese spread(?), then comes imitation cheese. Please do not go to all the splendid work of making your own chili, then ruin it with a psuedo cheese. Pasturized processed American is as low as you should go in the search for melting. Mixing with cheddar of your choice should give you a terrific flavor you can serve over and over.

Try either brushing tortillas with oil, lay on sheet pan individually and baking until soft or the method in the recipe but only cooking every other one, laying a raw tortilla in between which gets softened in the residual heat. Less fussing with hot oil on the range top and they get cooked further in the oven. Gracias to my abuela.

Maybe blasphemous, but to speed things way up for a weeknight meal, you can just lay out the flat tortillas and layer chili and cheese a la lasagna. You can use spray oil on the tortillas, and/or brush oil on the top layer of tortillas. Once it's baked the difference in appearance is small, and in taste not at all. And if you don't like raw onions, put them on top before baking.

I would recommend against canola oil. When heated, it can impart a flavor like one had fried fish in it. I would recommend just a peanut oil, or non canola vegetable oil such as Crisco oil instead.

Add a bit of cocoa of dark chocolate to the chili to enhance flavor.

Half a cup of flour for two cups of stock? I used only a quarter cup and got a sauce so fully congealed that I had to add another cup and a half of water. Next time—and I do like the recipe otherwise—I'll use at most a couple of tablespoons, or a little masa harina. But in truth the chili powder and long cook are thickener enough.

A note from New Mexico: we never roll tortillas for enchiladas. We make them flat, by the plate or layer in casserole style. Rolling is just far too much work!

I wouldn't.

I live in Houston and eat at El Real frequently. Their enchiladas are dynamite! The American cheese mixed with Cheddar is definitely the way to go. Pure cheddar does not give the creamy, melty consistency you're looking for. I use a combo of white and yellow American cheese to make my Chile con Queso dip, too. Cheddar just makes a rather oily, lumpy mess.

I made this yesterday, it was delicious! I used corn oil which worked perfectly, it can handle the heat of frying. The cooked flour was a great trick and it worked really well, filed in my memory (cough) for future reference. FYI it did take 1.5 hours, I drank a lot of wine to pass the time....

I made this last night and it was delicious. Only modifications I made were beef broth instead of chicken, 1/8 cup of toasted flour, and a whole 14 0z can of chopped tomatoes (instead of just 1 cup). Also -and this surprised me - I didn't have time to fry the tortillas. I used Mission "super soft" yellow corn and they were pliable enough-but- be sure to top with remaining sauce only in the middle so the naked ends get toasted and crunchy (per the article).

I save the crumbs of the store bought chips like Tostitos. I soak them in hot water and microwave them until they are cooked soft . When you can stir them into a paste they are ready. Doesn't matter how thick or thin. Now add them to your chili as a thickener . Gives chili a nice earth kick. I do the same with corn tortillas that have been in the fridge to look

This is about as far from Enchiladas as New York City is from Mexico. Absolutely gross and has NOTHING to do with enchiladas. The "chili" in the word "enchilada" is not TexMex beef and bean stew, it's chile colorado sauce- dried red chilies simmered in broth with tomatoes etc then pureed smooth. Tortillas are dipped in hot oil (lard) to soften, then dipped (soaked) in that red chile sauce, then rolled around stewed meat and/ or cheese and baked into a casserole.

Good quality veg oil, not canola. Definitely less flour -- experiment with the proportions. And try masa harina (Mexican corn flour) instead of white flour to deepen the flavors of the chili or any chili gravy you make.

Grapeseed oil is the best neutral oil. No flavor whatsoever, cold or heated.

Rich, thick chili, full of flavor. Mine came out pretty spicy with medium chili powder. But the consistency made me hesitant to use it with corn tortillas (just a texture thing) so I made burritos with rice, pinto beans, cheese and the chili. Absolutely perfect for burritos!

I spent nearly 2 hours making the chili only to have it be bland. If I make it again I'll boost the chili powder to something like Kashmiri chili and then triple the cumin.

All these commenters need to calm down. It clearly says they are Tex mex enchiladas, which they are, and they are delicious. If you don’t like American cheese, don’t make them. If you want a different kind of enchilada there are about 1 million different recipes.

Too much flour. Gets super thick.

I didn’t love this recipe. The sauce was too thick and just didn’t have enough flavor. It was much more like a casserole than an enchilada dish.

This was delicious but I don't feel like it was necessary to fry the tortillas in oil before rolling. They were pliable but also incredibly greasy.

Not sure I understand the rave reviews. The process toward the finish is an intriguing one, but the flavors and texture of the final product are not all that satisfying. Would rethink the ingredients and then replicate the process.

Can this be assembled and frozen?

Used 3 bags of cheese instead of four. Added diced raw onions. Make ahead for best flavor.

Reduce flour to 1/4C or less

Reduce chili powder to 2 tablespoons increase cumin to 1 tablespoon and only use a quarter cup of flour

I followed this recipe and used a mix of Velveta and shredded cheddar cheeses and it came out awful. Also I had trouble frying the tortillas either they broke up from being soggy or over cooked and became hard. The sauce was bland and very thick.

Wowza wonderful deep flavor! The key is thoroughly browning the flour so that it develops that peanut butter/Nutella color. If yours is too thick/gloopy—add more liquid. If it’s a pain to roll them (I agree) use them flat and make a lasagne, still looks great and equally delicious. If it’s not a “true “enchilada make something else. If something doesn’t work in the recipe by all means chime in but the peanut gallery of non constructive criticism detracts from the helpfulness of the notes

These were not only the best enchiladas I've ever made, but the best I've ever had. I realize I might be showing my hand here as someone who's had little opportunity to enjoy authentic Tex-Mex. I followed the guidance of other reviewers and truly browned the flour until it took on a caramel color. The flavor it added was out of this world. Will steal for other recipes.

Great recipe! I made my own tortillas from Masienda's heirloom yellow corn masa harina (masienda.com or Whole Foods). That took about 45 min. but they tasted great. My daughter is gluten free so instead of flour I added a ¼ cup of the masa harina directly to the meat. I used a combo of cheddar and Oaxaca cheeses. Lastly, I poured about a cup of canned enchilada sauce over the top. Cooking time was 2 hours. Next time, I'll start a little earlier and make my own enchilada sauce.