Cheese Enchiladas Smothered in Chile with Rice, and Refried Beans

These Cheese Enchiladas Smothered in Chile with Rice and Refried Beans offer a hearty and flavorful Mexican meal that’s perfect for any occasion. Soft corn tortillas are filled with melted cheese, rolled up, and baked to perfection, then drenched in a rich and savory chile con carne sauce.

Served alongside seasoned rice and creamy refried beans, this dish delivers a satisfying combination of textures and bold flavors that are sure to please everyone at the table. It’s a comforting, all-in-one meal that brings a taste of authentic Mexican cuisine right to your home.

Cheese Enchiladas Smothered in Chile with Rice and Refried Beans

Ingredients:

For the Cheese Enchiladas:

8 corn tortillas

2 cups shredded cheese (like cheddar or Monterey Jack)

1 cup enchilada sauce (store-bought or homemade)

For the Chile Con Carne Sauce:

1 lb ground beef

1/2 onion (chopped)

2 cloves garlic (minced)

1 can (15 oz) diced tomatoes

2 tablespoons chili powder

1 teaspoon cumin

Salt and pepper to taste

For the Rice:

1 cup long-grain rice

2 cups chicken broth

1/2 cup diced tomatoes (optional)

1 teaspoon cumin

Salt to taste

For the Refried Beans:

1 can (15 oz) pinto beans (drained and rinsed)

1 tablespoon lard or oil

1/2 onion (chopped)

Instructions:

Make the Chile Con Carne Sauce:

Heat a skillet over medium heat and cook the ground beef along with the chopped onion and minced garlic. Continue cooking until the beef is browned, then drain any excess fat.

Add the diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir everything together and let the sauce simmer for about 10–15 minutes, allowing the flavors to meld. Remove from heat and set aside.

Prepare the Cheese Enchiladas:

Preheat your oven to 350°F (175°C).

Heat the corn tortillas in a skillet or microwave to soften them. Once warmed, place a handful of shredded cheese in the center of each tortilla, roll them up tightly, and arrange them in a baking dish.

Pour the enchilada sauce over the rolled tortillas, then sprinkle additional cheese on top.

Bake for 20 minutes, or until the cheese has melted and the sauce is bubbling.

Cook the Rice:

In a medium saucepan, combine the rice, chicken broth, diced tomatoes (if using), cumin, and salt.

Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Prepare the Refried Beans:

Heat lard or oil in a skillet over medium heat and sauté the chopped onion until softened, about 3–4 minutes.

Add the drained pinto beans to the skillet and mash them with a fork or potato masher. Cook, stirring frequently, until the beans are heated through and the mixture becomes creamy. Add salt to taste.

Serve:

Serve the cheese enchiladas smothered in chile con carne sauce on a plate alongside the fluffy rice and creamy refried beans.

Enjoy this delicious, hearty meal!

Notes:

Tortilla Options: While corn tortillas are traditional for enchiladas, you can substitute with flour tortillas if preferred, though corn tortillas tend to hold up better in the sauce.

Cheese Choices: Cheddar and Monterey Jack are classic options for enchiladas, but feel free to mix in other cheeses like Oaxaca or queso fresco for a different flavor profile. For extra richness, add a little cream cheese to the filling.

Chili Con Carne: If you prefer a spicier chile con carne sauce, you can add diced green chilies, jalapeños, or a pinch of cayenne pepper to the sauce. Adjust the seasoning based on your heat tolerance.

Ground Beef Alternatives: For a lighter version, you can substitute the ground beef with ground turkey, chicken, or even black beans for a vegetarian option.

Customizing the Rice: The rice can be made more flavorful by adding diced onions, bell peppers, or corn to the cooking liquid. A squeeze of lime or cilantro added at the end gives a fresh touch.

Refried Beans: If you want creamier refried beans, add a little chicken broth or water while mashing them. You can also mix in a small amount of sour cream for extra richness.

Enchilada Sauce: If you’re using store-bought enchilada sauce, try to find one that’s not overly sweet, as homemade enchilada sauce will have a more balanced flavor. If you prefer more flavor depth, you can simmer the enchilada sauce with garlic, onions, and additional spices.

Make-Ahead Tip: You can assemble the enchiladas in advance, cover them tightly, and refrigerate for up to 24 hours before baking. This makes it a great dish for prepping ahead for busy days or gatherings.

Freezing Enchiladas: If you have leftovers or want to make a big batch, these enchiladas freeze well. Just assemble them, bake, and freeze before adding the final cheese layer. Reheat in the oven and add cheese when ready to serve.

Garnishes: Top the enchiladas with sour cream, chopped cilantro, avocado slices, or a squeeze of fresh lime for added freshness and flavor when serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make the enchiladas ahead of time?

Yes! You can assemble the enchiladas up to a day in advance.

Once assembled, cover the baking dish tightly with plastic wrap or foil and refrigerate it.

When you’re ready to bake, simply remove it from the fridge, let it sit at room temperature for about 10–15 minutes, and then bake as directed.

This is a great option for meal prep or busy evenings!

Can I use flour tortillas instead of corn tortillas?

Absolutely! While corn tortillas are traditional in enchiladas, you can swap them for flour tortillas if you prefer.

Keep in mind that flour tortillas tend to be larger and softer than corn tortillas, so you might need to adjust the baking time slightly for a soft, evenly baked result.

How can I make this dish spicier?

To add more heat to this dish, try one or more of these options:

Add diced jalapeños or green chilies to the chile con carne sauce.

Use a spicier enchilada sauce or add hot sauce to the sauce mix.

Sprinkle red pepper flakes or cayenne pepper over the enchiladas before baking.

Garnish with fresh sliced jalapeños or chili powder for an extra kick!

Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by substituting the ground beef with a meat alternative like black beans, lentils, or even a plant-based ground meat substitute.

You can also make the refried beans with vegetable oil or olive oil instead of lard.

Just make sure your enchilada sauce is vegetarian-friendly as well.

Can I freeze this dish for later?

Yes, this dish freezes very well! To freeze, assemble the enchiladas as directed (but don’t bake them yet).

Cover tightly with plastic wrap and foil, and freeze for up to 3 months.

When you’re ready to eat, simply thaw in the fridge overnight and bake as directed.

The rice and refried beans can also be frozen separately in airtight containers.

Can I use homemade enchilada sauce instead of store-bought?

Yes, absolutely! Homemade enchilada sauce will add even more flavor to the dish and is a great way to customize the heat and spices.

You can make a simple enchilada sauce by combining tomato sauce, chili powder, garlic, cumin, and a little salt.

Simmer it for 15-20 minutes to develop the flavors before pouring it over the enchiladas.

How do I prevent the tortillas from becoming soggy when baking?

To prevent soggy tortillas, you can lightly fry them in oil for about 10-15 seconds on each side before filling and rolling them.

This helps them hold up better when smothered in sauce.

Alternatively, you can also warm them in the microwave for a few seconds or heat them in a dry skillet to make them more pliable.

Can I use a different type of beans for the refried beans?

Yes, you can substitute pinto beans with black beans, kidney beans, or any other beans of your choice.

Keep in mind that different beans may slightly alter the flavor, but they will still work well in the recipe.

You can also make the refried beans with a mix of beans for a more complex flavor.

Can I make the rice in advance?

Yes, the rice can be made ahead of time.

You can cook it the day before and store it in an airtight container in the fridge.

When you’re ready to serve, simply reheat it on the stovetop with a little extra chicken broth or water to keep it moist, or microwave it until heated through.

What can I substitute for lard in the refried beans?

If you prefer not to use lard, you can easily substitute it with olive oil, vegetable oil, or butter.

If you’re aiming for a lighter version, try using a bit of low-sodium chicken broth or even a small amount of sour cream for a creamy texture without the added fat.