Food · Meaty Main Dishes

Chili Cheese Enchiladas

What can I say about this recipe? Well, I can eat an entire pan of these in one sitting. No joke. I have to stop myself from moving on to the second pan. There is a little bit of work to assemble, but it’s well worth it. I promise.


Chili Cheese Enchiladas

– 4 cups of chili. I use leftovers from this chili recipe, but you can use canned chili or leftovers from your own chili.
– 20 corn tortillas.
– 4 cups shredded cheddar cheese
– 1/2 cup diced onion
– Oil to heat the tortillas

1. Line 2 9×13 pans with 1/2 cup each of chili. Preheat oven to 350.
2. In a medium mixing bowl, mix the onion and shredded cheese.
3. Coat a medium skillet with oil and bring to medium heat. Using tongs place the tortillas in the skillet 1 at a time, turning when it starts to bubble. Remove tortillas and place aside.
3. Add 2 Tbsp of the cheese mixture to each tortilla. Place tortillas seam side down in the pans.
4. Once all the tortillas are in the pans, pour remaining chili over the top of the tortillas. Sprinkle remaining shredded cheese over the top of the chili.
5. Cook for 25 minutes. Serve and enjoy!

11 thoughts on “Chili Cheese Enchiladas

  1. Ohmygosh!!!! I’m over here nosing around on your blog because of Hunida posting one of your recipes and the first thing I see is THIS! I am totally making your chili and then I am making this with the leftovers.

    Liked by 1 person

    1. Oh this comment made me smile and laugh, thank you. I think I might have to make these dang enchiladas again this week too. If you do try either, let me know how it goes. Thank you so much for checking out my site 🙂

      Liked by 1 person

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