Best 7 Chili N Cheese Enchiladas Recipes
**Chili n Cheese Enchiladas: A Flavorful Fusion of Mexican and American Cuisines**
Dive into the tantalizing world of Chili n Cheese Enchiladas, where the bold flavors of Mexican spices and the comforting richness of American cheese unite to create a culinary masterpiece. These delightful enchiladas are brimming with a hearty filling of ground beef, simmered in a flavorful chili sauce, and enfolded in soft and tender tortillas. Each bite is an explosion of savory goodness, enhanced by the gooey, melted cheese that blankets the enchiladas, creating a symphony of textures and flavors. Accompanied by a zesty salsa and cooling sour cream, these enchiladas promise a delightful and satisfying meal that will leave you craving more. Whether you're a fan of Mexican cuisine or simply seeking a comforting and flavorful dish, Chili n Cheese Enchiladas are a must-try recipe that will surely impress your taste buds. Let's embark on a culinary journey and explore this delectable dish, with a step-by-step guide and variations to suit every palate.
CHILI CHEESE ENCHILADAS
A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving - you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas aren't just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch.
Provided by Anna Theoktisto
Categories Dinner
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes.
- Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish.
- Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese.
- Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema.
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)
CHILI CHEESE ENCHILADAS
Make and share this Chili Cheese Enchiladas recipe from Food.com.
Provided by brittnimichele
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown ground beef drain put back in pan.
- Add about 3/4 can of chili to ground beef.
- Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
- Add cubed velveeta to ground beef and chili.
- Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
- Heat mix in large skillet on medium until all the cheese is melted.
- Grease lightly a 9 x 13 casserole pan.
- Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
- Roll them up and place in casserole dish ( should fit 8 to 10).
- If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
- Spoon that over all tortillas should cover all of them.
- Sprinkle remaining shredded cheese on top.
- Put in oven and Bake for 15 mins or until cheese on top is melted.
Nutrition Facts : Calories 408.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 83.4, Sodium 1115.4, Carbohydrate 24.7, Fiber 1.2, Sugar 5.3, Protein 22.8
CHILI 'N' CHEESE ENCHILADAS
I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
TEXMEX CHILI CHEESE ENCHILADAS
We often serve mexican food in our family - part of being a Texan! I have been making enchiladas most of my life, but recently made some simple changes to my basic chili cheese enchiladas recipe. These are simple to make with leftovers from My Texas Chili recipe (posted).
Provided by Sena Wilson
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 4
Steps:
- 1. Heat leftover chili. Chop the onions and shred the cheese. Spray a oven-proof oblong pan, or glass baking dish, with oil.
- 2. Prepare the flour tortillas, one at a time, in a pre-heated (medium high) skillet on each side for about 7 seconds. Do not overcook as you want them to stay soft and pliable. Set aside to assemble.
- 3. Spread each tortilla with a couple of large spoonfuls of the chili. Add approximately 1/2 cup cheese to each one, along with chopped onions. Rollup tortilla and place seam side down into baking dish, side by side as in a line.
- 4. Cover the enchiladas with remaining chili. Add more shredded cheese and chopped onions. Bake at 350 degrees for approximately 25 minutes, or until heated through and cheese is melted. Serve with crackers or fried tortilla chips.
SHORT FAMILY CHILI CHEESE ENCHILADAS
My mother-in-law has been making these family favorite enchiladas since the early '60. It was their traditional Friday night supper back then. She would make some with onions, and some without since my husband did not like the onions. Their simple and good.
Provided by True Texas
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in skillet.
- Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
- While you are cooking the tortillas heat chili in a saucepan on very low heat.
- After I have about 10 of the tortillas cooked I start to fill with the chili.
- Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
- Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
- Make sure you leave enough of the chili to pour over the tortillas.
- After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
- Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
- Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
- Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.
Nutrition Facts : Calories 398.9, Fat 15, SaturatedFat 7, Cholesterol 56.7, Sodium 1424.8, Carbohydrate 46.4, Fiber 6.6, Sugar 5.8, Protein 21.8
Tips:
- Use freshly grated cheese. Pre-shredded cheese contains cellulose, which can make the enchiladas rubbery.
- Don't overcook the enchiladas. They should be cooked just until the cheese is melted and bubbly.
- Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and Pico de gallo.
- Make the enchiladas ahead of time. They can be assembled and refrigerated for up to 24 hours before baking.
- Freeze the enchiladas for later. They can be frozen for up to 3 months. To reheat, thaw the enchiladas overnight in the refrigerator and then bake them according to the recipe instructions.
Conclusion:
Chili n cheese enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover chili, and they can be easily customized to your liking. With a few simple tips, you can make the perfect chili n cheese enchiladas every time.
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