Chilli Con Carne Enchiladas

    45 minutes

    Tortillas crisped in oil, filled with cheese and onions then covered in mixture of chilli con carne and enchilada sauce are topped with cheese then baked until golden.

    34 people made this

    Serves: 5 

    • 2 (425g) tins chilli con carne without beans
    • 1 cup enchilada sauce
    • 1/2 cup vegetable oil
    • 1 tablespoon chilli powder
    • 15 tortillas
    • 500g cheddar cheese, grated
    • 1 onion, diced

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat an oven to 180 degrees C.
    2. Mix the chilli con carne and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
    3. Heat the vegetable oil and chilli powder together in a small frying pan over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup cheddar cheese and 1 tablespoon chopped onion down the centre of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of an oblong baking dish. Repeat this process until all the tortillas are used.
    4. Sprinkle about 2/3 of the remaining cheddar cheese over the rolled enchiladas. Pour the warm chilli mixture evenly over the enchiladas. Scatter the remaining cheddar cheese over the layer of the chilli mixture.
    5. Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

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    Reviews in English (27)


    This recipe was so easy - you had to wonder how good it was going to turn out. However! They turned out great! My husb normally fixes the enchilada meals and even he was surprised at how good these were and how quickly you can prepare them! We have already fixed them x3. Try it - you will love it!  -  31 Mar 2011  (Review from Allrecipes USA and Canada)


    holy these are good! So easy I almost thought I was doing it wrong. I did saute the onions before putting them in(only cause raw onions are hard on my stomach) Husband loved them. They are Gluten free which is a plus in this house! Mix and match chili for different flavor. Add more filling don't that is what makes this recipe awesome. Having made a few times now we have even added spinach, different cheeses and black olives. I like them when they are at the simplest! These can be made layered and not rolled. I am telling you it is versatile and awesome!!!! Thank you for the awesome recipe!  -  08 Oct 2011  (Review from Allrecipes USA and Canada)


    Loved the idea of lightly frying the corn tortillas before assembling enchilada. My dad can't have gluten so this was a great meal choice for him and he loved it! I made a few swaps to help lower the cals... I used vegetarian chili (fat free) and cheddar cheese made with 2% milk. I also cooked chicken in crock pot with salsa and shredded for inside the enchildada. Lastly, I only use half of the cheese. I put a little bit inside the enchilada and then the rest layered on top. Can't be all scientific about it, but def lowered the fat/cal intake!  -  12 Nov 2011  (Review from Allrecipes USA and Canada)