Name: Chili Cheese Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup prepared chili (canned or leftovers); 2 ounces cream cheese; 1/4 cup enchilada sauce; 10 corn tortillas; 2 cups shredded cheddar cheese (divided); 1 cup shredded Monterey Jack cheese; Sliced jalapenos and diced onion for topping (optional)

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Looking for a quick and satisfying dinner that’s sure to please the whole family? These Chili Cheese Enchiladas offer a delicious twist on the classic enchilada, combining savory chili with a cheesy, comforting filling. Topped with more melted cheese and your favorite optional toppings, this easy-to-make dish will quickly become a weeknight favorite.

Why You’ll Love This Recipe

Chili Cheese Enchiladas are the ultimate comfort food that’s packed with bold flavors and cheesy goodness. The combination of homemade chili and cream cheese creates a rich, creamy base that perfectly complements the soft corn tortillas. With just the right amount of cheese and a little kick from the jalapeños (if you like them), this dish is sure to satisfy your cravings. Plus, it’s easy to make, ready in just 30 minutes, and perfect for using up leftover chili! Chili Cheese Enchiladas

Ingredients

1 cup prepared chili (canned or leftovers)
2 ounces cream cheese
1/4 cup enchilada sauce
10 corn tortillas
2 cups shredded cheddar cheese (divided)
1 cup shredded Monterey Jack cheese
Sliced jalapenos and diced onion for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Pour the enchilada sauce into the bottom of a 7×11 baking dish and swirl the pan to coat the bottom lightly with the sauce.
In a saucepan, heat the chili and cream cheese together, stirring to combine. Once the chili is hot and the cream cheese is melted, remove from the heat.
Place the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds until warm and pliable.
In a small bowl, combine the shredded cheddar and Monterey Jack cheeses.
Lay the tortillas on a clean surface and evenly distribute the cheese mixture down the center of each tortilla. Reserve about 1/2 cup of cheese to top the enchiladas. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Spread the chili mixture evenly over the rolled tortillas and top with the remaining cheese. Sprinkle with sliced jalapenos and diced onion, if desired.
Bake for 20-25 minutes, or until the cheese is fully melted and bubbly. Let sit for 5 minutes before serving.

Servings and Timing

Servings: 10 enchiladas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Chili: Add more jalapeños or use a spicy chili to kick up the heat.
Meat Options: If you want to add more protein, try mixing ground beef, chicken, or turkey into the chili mixture.
Vegetarian Version: For a meatless option, make a vegetarian chili and skip the meat.
Extra Toppings: Top with sour cream, guacamole, or fresh cilantro for added flavor.

Storage/Reheating

Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave individual portions for 1-2 minutes.

FAQs

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used, though corn tortillas give the dish a more authentic texture.

Can I make these enchiladas in advance?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if they are cold from the fridge.

How can I make these enchiladas spicier?

Add extra jalapenos to the filling or top the enchiladas with a spicy salsa or hot sauce before baking.

Can I freeze these enchiladas?

Yes, you can freeze the assembled but unbaked enchiladas. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Can I use a different type of cheese?

Yes, feel free to experiment with other cheeses such as pepper jack, gouda, or even a blend of your favorites.

Can I make my own chili for these enchiladas?

Absolutely! You can use homemade chili for a more personalized touch. Just make sure it’s already cooked before adding it to the enchiladas.

What can I serve with these enchiladas?

Serve them with a side of Mexican rice, refried beans, or a simple green salad for a complete meal.

How do I make the chili cheese mixture creamier?

Add a little sour cream or more cream cheese to the chili mixture for extra creaminess.

Can I make this recipe dairy-free?

To make the enchiladas dairy-free, use dairy-free cheese and omit the cream cheese or substitute it with a dairy-free alternative.

How do I prevent the tortillas from breaking?

Make sure to heat the tortillas before filling them so they become soft and pliable, which will help prevent them from tearing.

Conclusion

Chili Cheese Enchiladas are an irresistible combination of rich, flavorful chili and melty cheese wrapped in soft, warm tortillas. This dish is easy to make and full of comfort, making it a perfect weeknight dinner. Whether you stick with the classic ingredients or customize it with your favorite toppings, these enchiladas are sure to satisfy your cravings for cheesy, hearty, and flavorful food. Try them tonight, and enjoy a delicious meal in no time!