Chili Cheese Enchiladas
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
10 enchiladas
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Calories
198 kcal
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Course
Main Course
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Cuisine
Mexican
Chili Cheese Enchiladas
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This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner!
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Ingredients
- 1 cup chili canned or leftovers, prepared
- 2 ounces cream cheese
- 1/4 cup enchilada sauce
- 10 corn tortillas
- 2 cups cheddar cheese divided, shredded
- 1 cup Monterey jack cheese shredded
- jalapeño for topping, sliced jalapeno, diced onion
- onion for topping, sliced jalapeno, diced onion
Instructions
- Preheat the oven to 350 degrees. Pour the enchilada sauce into the bottom of an 7x11 baking dish and swish the pan around to lightly coat the bottom with the sauce.
- Heat the chili and cream cheese together and stir to combine. When 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. The tortillas should be warm and pliable.
- Combine the cheese in a small bowl.
- Place the tortillas on a clean surface and arrange cheese evenly down the center of each tortilla, reserving around 1/2 cup of cheese to top the enchiladas. Roll up and place seam side down in the baking dish.
- Spread the chili over the top and sprinkle on the remaining cheese. Sprinkle with sliced jalapenos and diced onion, if desired.
- Bake for 20-25 minutes or until the cheese has fully melted. Let sit for 5 minutes before using a small spatula to remove from the pan and serve.
Notes
- We often use leftover chili here, but you want a thicker chili. If it's pretty wet, drain off some of the liquid. A can of chili really works great! When using canned chili, we usually go for the no beans variety, but whatever you like will be good!
- The cream cheese does tone down some of the chili heat, so if you like things spicy, add in a dash of cayenne. We like the creaminess that the cream cheese adds to the chili. Makes it more saucy!
- You can use any blend of cheese that you like. Swap the monterey jack for pepper jack if you like a little heat. Deli style white American cheese melts really nicely and tastes just like the cheese enchilada filling you'd get at a Mexican restaurant.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
34mg
(11%)
Sodium
355mg
(15%)
Potassium
171mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
430IU
(9%)
Vitamin C
0.6mg
(1%)
Calcium
202mg
(20%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 355mg | 15% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 202mg | 20% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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