Tex-Mex is probably my favorite type of cuisine. I love making it at home so I can tailor it to my tastes and not worry about having to send my plate back (they always plop sour cream and guac on top and I don’t care for either) and pissing off the kitchen or waitstaff. In come these Chili-Cheese Enchiladas!
They consist of a quick, cheesy sirloin and black bean chili, chili gravy, lightly fried corn tortillas and mountains of cheese. It’s a little time consuming and messy but oh so worth it in the end.
I usually top mine with shredded lettuce and pico de gallo for a bit of freshness, and definitely recommend you try that. A lil’ sour cream, if you’re into that, would probably be nice too.
Don’t stress if you can’t get ground sirloin. Use whatever ground meat you have on hand. And check out Butcher Box – both their grass-fed and finished ground beef and ground sirloin is top-notch.
They’re currently unable to accept new customers, but sign up for their waiting list to be the first to know when they have more room. I highly recommend them.
This recipe had the second-highest number of votes in the poll I ran in my Instagram story a couple of weeks ago (the winner was Rasta Pasta).
There’s a video tutorial on how to make these Chili-Cheese Enchiladas on my YouTube channel. If you try this recipe I hope you’ll come back and let me know what you thought!
Start with the chili. It will need some time to cool before you assemble the enchiladas. Heat a skillet over medium high heat and add your ground meat.
Once the meat has browned sprinkle over the taco seasoning and kosher salt, to taste. Stir and let cook for a 2 minutes more. Drain off any excess oil and reduce the heat to medium low.
Add your tomato sauce, diced tomatoes, and green chiles. Stir and let simmer for 10 minutes, then stir in your black beans and simmer for another 10 minutes.
Stir in the masa, then the cheese. Bring back to a simmer, then turn off the heat, cover, and set aside.
Now it’s time for the gravy: in a medium saucepan over medium heat, add your oil. Once it’s shimmering sprinkle in the flour and seasonings and whisk together. Let cook for 2 minutes, then pour in your water and enchilada sauce. Whisk together well and reduce heat to medium low. Let simmer for 10 minutes, then remove from heat.
Heat a cast iron griddle or large skillet over medium heat. Drizzle it lightly with oil and quickly fry both sides of each tortilla. You don’t want to fry them so long they are crispy, just 35 seconds on each side or so should be enough. Don’t use too much oil or they’ll be greasy.
Preheat the oven to 375ºF and set up your enchilada assembly station: line up your chili gravy, chili, cheese, tortillas and enchilada sauce. Spread 1/2 a cup of enchilada sauce around the bottom of your baking dish. Dip each tortilla in enchilada sauce, allowing any excess to drip off. Fill the tortilla with about 3 tbsp of chili, then roll tightly. Place them seam side down in the baking dish. Continue until the pan is full.
Sprinkle a generous amount of cheese over the top, evenly and bake for 25 minutes.
Let stand for 10-15 before cutting into it, and dassit! Enjoy!
If your taco seasoning already has salt in it you may not need the extra kosher salt. Remember that the cheeses we’re using contain salt too. As always, taste and adjust as you go.
You can skip frying the tortillas, but I believe it really adds to the texture.