Did you know you can prepare a whole casserole dish of enchiladas and cook them in the microwave? I’ve already shown you how to prepare an enchilada bowl and a single serving of chicken enchiladas in the microwave. Here’s how to prepare a pan of cheese enchiladas with chili con carne in the microwave.
I enjoy preparing a large batch of enchiladas with her cheese and onion enchiladas since they stay well in the refrigerator and are great for the whole week or to bring to work.
You will like how easy they are to create and how authentic they taste compared to what you would get in a Mexican restaurant.
What kind of cheese do you need for Chili Con Carne Cheese Enchiladas?
Most TexMex places make cheese enchiladas with sharp cheddar cheese. But, if you want real authentic Mexican enchiladas, you can try Chihuahua cheese, Cotija Cheese, or Oaxaca Cheese. You want something that melts well.
To use Monterrey jack cheese. I tend to prefer sharp cheddar, especially Vermont cheddar. But, I will also use Colby or Colby jack cheese in a pinch.
What kind of tortillas do you use to make cheese enchiladas?
Corn tortillas are typically used to make enchiladas.
As enchiladas, corn tortillas hold up considerably better.
Corn tortillas are my favorite, and I believe they taste much better.
Additionally, the sauce might make the flour tortillas slimy.
However, some folks, like my husband, just don’t care for enchiladas made using corn tortillas. Every time I prepare enchiladas, I do give in to his requests and make him a special pan of flour tortilla enchiladas.
Chili Con Carne Cheese Enchiladas
- Prep Time: 10 Minutes
- Total Time: 17 Minutes
- Cook Time: 7 Minutes
- 12 corn tortillas
- 10 oz can red enchilada sauce
- 2 cups cheese
- 15 oz can chili with no beans
- 1/2 cup vegetable oil
- 2 tablespoons of water or beef brothGet Ingredients
Combine the water (or broth) with the chili and heat it up for around 2 minutes in the microwave.
A few teaspoons of chili should be spread around the bottom of the 7 x 11 baking dish.
Fill a basin with oil large enough to dip a corn tortilla in. Fill a basin large enough to accommodate a corn tortilla with the enchilada sauce.
In the microwave, warm the oil for around 30 seconds. In the microwave, warm the enchilada sauce for about 30 seconds.
12 corn tortillas are wrapped in paper towels and heated in the microwave for one minute. A corn tortilla should be dipped in oil, covered in enchilada sauce, and then placed on a dish.
The tortilla should have roughly a spoonful of cheese before being rolled up. Put the tortilla that has been rolled up in the baking pan.
Once you have 10 tortillas wrapped up in a row in the baking dish, keep repeating this. Then nestle two more tortillas that have been folded up sideways (as seen in the photo) at the top of the row of enchiladas.
In order to prevent any tortillas from having dry areas, evenly distribute the chili over each tortilla.
Cheese should be liberally sprinkled over the enchiladas. Cook in the microwave for three minutes. Serve immediately.
Keep leftovers in a sealed container for up to five days in the refrigerator.
Use Old El Paso red enchilada sauce as a dipping sauce if you want to increase the level of spiciness in your enchiladas. Then, before serving the chili over the enchiladas, combine a few tablespoons of the enchilada sauce.
When you roll up the enchiladas, you may also add chopped onions to the cheese and then sprinkle additional cheese on top before baking.
Enchilada sauce leftovers may be kept in the refrigerator for up to a week and used again.
- Calories: 288
- Total Fat: 19g
- Saturated Fat: 5g
- Sodium: 642mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 4g
- Protein: 10g
- Trans Fat: 0g
- Unsaturated Fat: 12g
- Cholesterol: 28mg
How do you make Chili Con Carne Cheese Enchiladas in the Microwave?
I advise using a baking dish that is 8 x 8 or 7 x 11. They can operate the turntable and fit in a microwave. I can fill a 7 x 11-inch baking dish with 10 to 12 enchiladas made with corn tortillas. I’ll arrange 10 crosswise and tuck 2 in the dish’s top sideways.
The bottom of the baking dish needs to have a spoonful or two of chili added. As a result, the enchiladas won’t stick to the plate. A can of red enchilada sauce and some vegetable oil are traditionally warmed in separate bowls.
You will dip a tortilla in the oil when the tortillas have warmed up, and then directly into the enchilada sauce. After that, add the cheese, roll the dish up, and lay the seam side down in the oven.
Spoon the chili on top once all of the enchiladas have been added.
Although you don’t want the enchiladas to be swimming in the chili, you do want each one to be well coated.
How do you Spice Up Your Chili Con Carne Cheese Enchiladas?
The other half of my kids love to spice things up, whereas the other half dislikes too much spice. Although this recipe has some heat, there are a few more ways you may up the heat in your enchiladas: Before wrapping the enchiladas, you could choose to dice some onion and add it to the cheese.
The spiciest sauce, in my experience, is Old El Paso red enchilada sauce, which will add some heat when you use it to dip the tortillas.
Rosarita’s red enchilada sauce is the mildest sauce I’ve discovered if you want to keep the heat down. The red enchilada sauces from Las Palmas and La Victoria appear to be halfway between these two.
She blends a whole 10 oz can of red enchilada sauce with a can of chili to make her own “chili con carne” enchilada sauce, which she then spoons over the enchiladas. A spicier food will result from this.
Before cooking, sprinkle pickled jalapeño slices on top of the chili.
How do you cook Chili Con Carne Cheese Enchiladas?
I top it with some cheese shreds and microwave it for five minutes.
My mother often uses plastic wrap to protect her baking dish, but I’ve read far too many studies to doubt that it melts into the food.
So when I microwave it, I don’t cover it. Just place a few paper towels on top if you’re concerned about the spatter.
What is chili con carne?
Chili con carne is simply chili with meat, which you might not realize if you’re not a huge fan of Mexican cuisine. The chili con carne used to make enchiladas is often more like gravy and might be thinner than ordinary chili.
I use shredded beef to create my own chili con carne from scratch, but it requires a burner and a full day of boiling and cooking. I prepare it in bulk using 4-5 lbs of stew beef and freeze it in manageable pieces to use for enchiladas for a few months.
Making your chili con carne is probably impossible if you only use a microwave. I advise purchasing a 15 oz can of bean-free chili.
Hormel is the brand I favor.
When using canned chili, I thin it up with a few tablespoons of water, beef stock, or even chicken broth before heating it up to use as a sauce to top the enchiladas. You may certainly add shredded beef, such as chopped brisket, to the chili if you like it to have a more shredded beef flavor.
What kind of cheese do Mexican restaurants use in their enchiladas?
Cotija cheese is a popular choice in Mexican restaurants for making enchiladas. It is also found in a variety of cuisines, including enchiladas, tacos, beans, salads, and soups. It’s a crumbly white variation with a flavor and texture comparable to feta.
What kind of meat is Carne enchilada?
Carne Asada Enchiladas are a popular Mexican meal that may be prepared using chicken or pig instead of beef. Typically, the meat is grilled or roasted before being shredded or diced into little pieces. It is then rolled in a soft tortilla and topped with a tasty enchilada sauce.