Description
A delicious weeknight dinner, these cheese enchiladas are topped with homemade chili and extra cheese for a satisfying and flavorful meal.
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)
Instructions
- 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 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.
Notes
- Optional: Add sliced jalapenos and diced onion for extra flavor.
- If you prefer a spicier dish, add more chili or use a spicier cheese.
- Leftover chili works great for this recipe!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
