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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