0 from 12 votes
Chili Cheese Enchiladas
This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 enchiladas
Calories: 198 kcal
Course:
Main Course
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 jalapeno and diced onion for topping
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.
Cup of Yum
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
Calories
198kcal
(10%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
34mg
(11%)
Sodium
355mg
(15%)
Potassium
171mg
(5%)
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
% 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.