Chili Cheese Enchiladas

These Chili Cheese Enchiladas are a fun twist on a Mexican night classic! These enchiladas are made with fried corn or flour tortillas loaded up with homemade or canned chili, smothered in enchilada sauce, then finished off with melty cheese.

This recipe is oh-so-simple, made with a chili soup filling, and incredibly delicious!

Ingredients + Substitutions

• Vegetable Oil – Vegetable oil works best for frying due to its high smoking point and neutral flavor.
• Corn Tortillas – Or flour tortillas if preferred. If you use flour tortillas, no need to fry before stuffing.
• Chili – You can use leftover homemade chili or your favorite canned variety if you’re shorter on time.
• Shredded Cheddar Cheese – If cheddar cheese isn’t your preference, this recipe would work great with Monterey jack cheese too.
• Red Enchilada Sauce

Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

• Use any type of chili – Use classic beef chili or swap it out for chicken chili, turkey chili, or your favorite vegetarian chili.
  
• Spice things up – Try adding some heat with chopped jalapeños or diced green chiles.

Recipe Step by Step

I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chili Cheese Enchiladas.

Recipe Tips

1. Don’t over-fry your tortillas – Over-fried tortillas will just become crispy chips. Fry just until golden, then remove from the pan to proceed with your recipe.
   
2. Use homemade chili – While canned chili is great, a batch of homemade chili really takes the flavor of these enchiladas to the next level. The good news? You can prep it in advance!
   
3. If you’re using corn tortillas, don’t skip the frying! – Corn tortillas tear much more easily than flour tortillas. Heating them before rolling the enchiladas makes them more pliable for rolling.

Freezer Meal Instructions

Making this Chili Cheese Enchilada recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.

To freeze before cooking

1. Assemble the enchiladas as instructed, but don’t bake.
2. Instead of baking, wrap the dish tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
3. When you’re ready to serve, thaw overnight in the fridge, then bake as directed. You may need to add a little bit of extra time since the enchiladas will be cold.

How to Freeze Chili Cheese Enchiladas After Cooking

1. To freeze your enchiladas after cooking, first let them cool completely.
2. Once cooled, transfer to a freezer-safe container or wrap the cooled baking dish in plastic wrap and foil. Store in the freezer for up to 3 months.
3. When you’re ready to re-serve, thaw overnight in the fridge, reheat in the oven, then dig in.

What to Serve with Chili Cheese Enchiladas

Since this protein based dinner has the delicious Tex Mex flavors of chili such as cumin and chili powder, it will pair well with many of your favorite side dishes.

Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.

Side Dish Ideas

• Easy Mexican Rice – Round out your meal with a generous scoop of this Easy Mexican Rice. This one-pan side dish is quick to make, loaded with flavor, and made with super simple ingredients.
• Crockpot Borracho Beans – These Crockpot Borracho Beans are bursting with flavor and perfect paired with enchiladas. They feature pinto beans, onion, and pepper slow cooked in dark beer, broth, and spices for a deliciously rich flavor.
• Mexican Street Corn Casserole – This Mexican Street Corn Casserole is an all-time favorite! It’s made with frozen corn smothered in a perfectly spiced, creamy, cheesy, smooth sauce.