The first time I made this two cheese enchiladas with chile con carne sauce & all beef tamale, I gathered the family around and served it on big plates stacked high. The enchiladas were gooey with cheddar and Monterey Jack, smothered in a rich, slow-simmered chile con carne sauce, and beside them sat a tender, hearty all-beef tamale wrapped in a corn husk. It instantly became a star in our rotation for special dinners—because it’s indulgent, satisfying and full of Tex-Mex soul.
Why You’ll Love This Two Cheese Enchiladas With Chile Con Carne Sauce & All Beef Tamale
Three components in one meal — enchiladas, sauce & tamale
Instead of just an enchilada dish, you’re serving two great Tex-Mex favourites together: cheesy enchiladas and a beef tamale. It’s like a mini-feast on one plate.
Rich flavours, comforting textures
From the melty cheeses to the robust chile beef sauce to the soft masa of the tamale, every bite is layered and deeply satisfying.
Great for celebrations, family meals or special dinners
This dish looks impressive but is still home-chef friendly. It’s perfect for birthdays, gatherings or when you just want to treat yourselves.
Ingredients
For the Two Cheese Enchiladas
- 12 small corn or flour tortillas
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups Chile Con Carne sauce (see below)
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- 1/2 cup sour cream (optional, for garnish)
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