Cheesy Enchiladas with Chile Con Carne, Mexican Rice & Refried Beans (Hearty High-Protein Dinner)
These cheese enchiladas smothered in chile con carne sauce with Mexican-style rice and refried beans are a classic, satisfying comfort meal. This easy baked enchilada recipe is rich in flavor, packed with protein, and perfect for family dinners or weekend meal prep.
If you’re looking for a restaurant-style enchilada plate at home, this recipe delivers bold taste, melty cheese, and filling sides in one complete dish.
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Benefits of This Enchilada Dinner Plate
High-protein meal from beef, beans, and cheese for better fullness
Energy-boosting carbs from rice and corn tortillas
Calcium-rich cheese supports bone health
Fiber from beans and tomatoes helps digestion
Great for batch cooking and reheats well
Complete meal in one plate — no extra sides needed
Ingredients — Baked Cheese Enchiladas Plate
For the Cheese Enchiladas
8 corn tortillas
2 cups shredded cheese (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 Mexican 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 oil
1/2 onion, chopped
Salt to taste
How to Make Cheese Enchiladas with Chile Con Carne
Make the Chile Con Carne Sauce
Brown the ground beef with onion and garlic in a skillet over medium heat until fully cooked. Drain excess fat.
Add diced tomatoes, chili powder, cumin, salt, and pepper. Simmer 10–15 minutes until thick and flavorful. This creates a rich, protein-packed enchilada topping.
Assemble the Cheese Enchiladas
Preheat oven to 350°F (175°C).
Warm tortillas so they’re flexible. Fill each with shredded cheese, roll tightly, and place seam-side down in a baking dish.
Pour enchilada sauce over the top and add extra cheese.
Bake 20 minutes until hot and bubbly.
Cook the Mexican Rice
Combine rice, chicken broth, tomatoes (if using), cumin, and salt in a saucepan.
Bring to a boil, cover, and simmer about 20 minutes until tender. Fluff before serving.
Prepare the Refried Beans
Sauté onion in oil until soft. Add pinto beans and mash while heating until creamy. Season with salt. Add a splash of broth if needed for smoother texture.
Serve the Full Enchilada Plate
Plate the baked cheese enchiladas, generously spoon over chile con carne sauce, and serve with Mexican rice and refried beans for a balanced, filling Mexican dinner.
