Best Cheesy Chili Enchiladas Recipes

CHEESY CHILI ENCHILADAS

Cheesy Chili Enchiladas image

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

Ingredients

¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

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

CHEESY CHILI ENCHILADAS

Cheesy Chili Enchiladas image

Make and share this Cheesy Chili Enchiladas recipe from Food.com.

Provided by NELady

Categories Cheese

Time 50m

Yield 6 enchiladas, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 1/2 teaspoons chili powder, divided
2 (8 ounce) cans no-salt-added tomato sauce
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
6 (6 inch) corn tortillas
1 (4 ounce) can whole green chilies, drained and cut into 6 strips
1/2 cup sliced green onion, divided
1/4 cup chopped seeded tomatoes, plus
2 tablespoons chopped seeded tomatoes
1/4 cup sour cream, plus
2 tablespoons sour cream

Steps:

Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne.
Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions.
Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.

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