Chili Cheese Enchiladas

side view of two enchiladas on a plate with rice.

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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.

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 443kcal

Ingredients

1/4 cup vegetable oil
12 corn tortillas see note
2 cups prepared chili leftover or canned
2 cups shredded cheddar cheese divided
1 can red enchilada sauce (19 ounces)

Instructions

Preheat oven to 350˚F.
Heat a large skillet over medium heat. Add some of the cooking oil and spread to coat the bottom of the pan. Save the remaining oil to add as needed.
Once the oil is hot, place 1-3 tortillas in the bottom of the pan depending on the size of your pan. Heat for 30-60 seconds, then flip and heat for 30-60 seconds. Repeat, adding more oil as needed, until all tortillas are fried.
Note: don't leave the tortilla too long or you will end up with a crispy tortilla chip instead of a pliable tortilla perfect for stuffing.
Next add a heaping 2 tablespoons of chili to the center of each tortilla, a sprinkle of cheese, then roll up tightly.
Pour a few tablespoons of enchilada sauce in the bottom of a 9x13 inch casserole dish. Place the tightly rolled enchiladas into the pan in two rows. Then pour the remaining enchilada sauce over the top of the enchiladas. Top with remaining cheddar cheese.
Bake for 15-20 minutes or until the enchiladas are heated through, and the cheese is melted.

Notes

Tortillas: You can substitute flour tortillas if preferred. If you use flour tortillas, you do not need to fry the tortillas prior to stuffing. The flour tortillas may be larger than standard corn tortillas and not make as many enchiladas.

Nutrition