Cheese Enchiladas Smothered in Chile Con Carne with Mexican Rice and Refried Beans

This is a classic, soul-satisfying meal. Here is a comprehensive recipe that breaks down each component, from the rich, homemade Chile Con Carme sauce to the perfect pot of rice and beans.

This recipe is a project, but every part can be made ahead, and the result is absolutely worth it.

Cheese Enchiladas Smothered in Chile Con Carne with Mexican Rice and Refried Beans

This recipe is designed to get everything on the table hot and fresh. We’ll start with the elements that can hold (the sauce and beans), then cook the rice, and finally assemble and bake the enchiladas while the rice finishes.

Part 1: Chile Con Carne Sauce

This is the heart of the dish—a robust, slightly spicy, and deeply flavorful sauce.

Ingredients:

4 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
3 cups hot chicken or beef broth
1 lb ground beef (80/20) or chuck, coarse ground if possible
1 medium white onion, finely chopped
4 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp dried oregano (preferably Mexican)
¼ tsp ground cinnamon (optional, but authentic)
2 tbsp all-purpose flour
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp white vinegar or apple cider vinegar
Salt and black pepper to taste

Instructions:

Toast the Chiles: Heat a dry skillet over medium heat. Toast the dried chiles for about 30 seconds per side, until fragrant and slightly puffed. Be careful not to burn them.
Soak the Chiles: Place the toasted chiles in a bowl and cover with the hot broth. Let them soak for 15-20 minutes until softened.
Puree the Sauce: Transfer the chiles and their soaking liquid to a blender. Add the diced tomatoes. Blend on high until completely smooth. Strain through a medium-mesh sieve into a bowl to remove any tough skin bits. Set aside.
Cook the Meat: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until well-browned. Add the chopped onion and cook until softened, about 5-7 minutes. Add the garlic, cumin, oregano, and cinnamon; cook for 1 minute until fragrant.
Make the Roux: Sprinkle the flour over the meat mixture and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
Simmer the Sauce: Pour the pureed chile-tomato mixture into the pot. Stir well to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Stir in the vinegar and season with salt and pepper. Simmer, partially covered, for 25-30 minutes, stirring occasionally, until thickened and flavorful.

Part 2: Refried Beans

Ingredients:

3 tbsp lard, bacon fat, or vegetable oil
½ white onion, finely chopped
2 (15 oz) cans pinto beans, undrained (or 3-4 cups cooked pinto beans)
1 tsp cumin
Salt to taste

Instructions:

Sauté Aromatics: Heat the lard in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
Cook the Beans: Add the beans with their liquid and the cumin. Bring to a simmer.
Fry and Mash: Using a potato masher or the back of a wooden spoon, mash the beans in the skillet to your desired consistency (smooth or chunky). Continue to cook, stirring often, until the beans are thick and the fat starts to sizzle around the edges, about 10-15 minutes. Season with salt. Keep warm over low heat.

Part 3: Mexican Rice

Ingredients:

1 cup long-grain white rice
2 tbsp vegetable oil
½ white onion, finely chopped
2 cloves garlic, minced
1 ½ cups chicken broth
½ cup tomato sauce or pureed canned tomatoes
1 tsp cumin
Salt to taste
¼ cup fresh cilantro, chopped (optional)

Instructions:

Toast the Rice: Rinse the rice in a fine-mesh strainer until the water runs clear. Shake off excess water. In a medium saucepan, heat the oil over medium-high heat. Add the rice and cook, stirring constantly, until it becomes a light golden color, about 5-7 minutes.
Sauté Aromatics: Add the onion and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds more.
Simmer and Cook: Stir in the chicken broth, tomato sauce, cumin, and salt. Bring to a boil. Once boiling, reduce heat to the lowest possible setting, cover tightly with a lid, and cook for 18-20 minutes. DO NOT PEEK.
Steam and Fluff: Remove from heat and let it stand, covered, for 10 minutes. Then, fluff with a fork and stir in fresh cilantro if using.

Part 4: Assembling and Baking the Enchiladas

Ingredients:

8-10 corn tortillas
3-4 cups shredded cheese (a blend of Monterey Jack and mild cheddar is perfect)
Chile Con Carne Sauce (from Part 1)
Non-stick cooking spray or a little oil
Toppings: diced white onion, chopped cilantro, Mexican crema or sour cream

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).
Warm Tortillas: To make the tortillas pliable, heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds.
Assemble: Spread about ½ cup of the Chile Con Carne sauce on the bottom of a 9×13 inch baking dish. Take a warm tortilla, dip it into the warm sauce to coat both sides, then place it in the dish. Fill with a generous handful of shredded cheese, roll it up, and place it seam-side down in the dish. Repeat with remaining tortillas, packing them snugly side-by-side.
Smother and Bake: Pour the remaining sauce over the top of the enchiladas, ensuring the ends are covered to prevent drying out. Sprinkle with the remaining cheese.
Bake: Bake, uncovered, for 20-25 minutes, until the cheese is melted, bubbly, and slightly browned around the edges.

To Serve:

Place a generous portion of the refried beans and a scoop of the fluffy Mexican rice on a plate. Carefully place two cheesy enchiladas next to them. Garnish with diced raw onion, a sprinkle of cilantro, and a drizzle of crema.

Enjoy one of the most comforting and authentic-tasting meals you can make at home!

Cheese Enchiladas Smothered in Chile Con Carne with Mexican Rice and Refried Beans