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Chili Cheese Enchiladas Recipe

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4.2 from 11 reviews

These Chili Cheese Enchiladas are a comforting and flavorful Mexican-inspired dish, featuring corn tortillas filled with creamy chili and cheese, baked to perfection with melted cheddar and Monterey Jack cheeses and topped with spicy jalapenos and onions. Ready in just 30 minutes, this recipe is perfect for a quick and satisfying family meal.

  • Total Time: 30-35 minutes
  • Yield: 10 servings

Ingredients

Filling

  • 1 cup prepared chili (canned or leftovers)
  • 2 ounces cream cheese
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup shredded Monterey Jack cheese

Assembly and Topping

  • 1/4 cup enchilada sauce
  • 10 corn tortillas
  • Sliced jalapeno (for topping, optional)
  • Diced onion (for topping, optional)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Pour the enchilada sauce into the bottom of a 7×11 inch baking dish, swirling it around to coat the bottom evenly.
  2. Heat and Combine Filling: In a saucepan over medium heat, combine the prepared chili and cream cheese. Stir continuously until the mixture is hot and the cream cheese has melted completely. Remove from heat.
  3. Warm Tortillas: Arrange the corn tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30 seconds to make them warm and pliable for rolling.
  4. Combine Cheeses: In a small bowl, mix the shredded cheddar cheese (reserving about 1/2 cup for topping) with the shredded Monterey Jack cheese.
  5. Assemble Enchiladas: Lay each warmed tortilla flat and evenly distribute the cheese mixture down the center. Roll up each tortilla tightly and place it seam side down in the prepared baking dish.
  6. Add Chili and Toppings: Pour or spoon the warmed chili mixture over the rolled tortillas. Sprinkle the reserved cheddar cheese on top, then add sliced jalapenos and diced onions as desired.
  7. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese on top is fully melted and bubbly.
  8. Rest and Serve: Let the enchiladas sit for 5 minutes after baking to set. Use a spatula to carefully lift and serve warm.

Notes

  • You can use homemade or store-bought chili depending on your preference or time constraints.
  • Jalapenos and onions are optional toppings; feel free to customize with other toppings like cilantro or sour cream.
  • For a milder dish, omit the jalapenos or use mild green chilies instead.
  • Make sure to warm the tortillas well to prevent them from cracking when rolling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/chili-cheese-enchiladas-recipe/