Cheesy Chili Enchiladas Recipe -
Cheesy Chili Enchiladas Recipe
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Cheesy Chili Enchiladas
Quick-and-easy cheese enchiladas are smothered in chili-cheese sauce. See more
  • READY IN 40 mins

Cheesy Chili Enchiladas

Recipe by  

"If you love chili and cheese, this recipe is for you."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until hot and bubbly, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2013

I made this as is and it was great! I hate how people change the recipes and then give it lower ratings. Seriously??? MAke the recipe as is and then rate it. Don't blame others because you messed it up! Great recipe! Thanks for sharing!

Most Helpful Critical Review
Feb 19, 2013

I made this exactly as stated. Here are my problems with it. Not enough flavor. Need more seasoning of some sort. Wrong kind of cheese for me, I like cheese in Enchiladas that is melted & very runny. The cheddar doesn't melt good enough. The processed cheese: I took it to mean Velveeta. Here is what I would do if I made this again. I would put the Velveeta on the inside of them & put the cheddar on the outside of them. I did sprinkle a little on after I got out of oven, because the Velveeta had kinda dried in place & didn't look good. I would also add some cayenne & jalapenos for more flavor. I would cook it longer also (covered with a lid to hold the moisture). But, it was just OK for me.

Feb 23, 2011

I had spent the day making a pork green chili in the crockpot and when I came across this recipe, decided to try it with my homemade chili for a quick and easy dinner. I used what I had on hand, so I substituted flour tortillas for the corn, I had a partial jar of a medium queso cheese dip that I needed to use up, so I used it instead of the processed cheese and I skipped the onion completely as it was in my homemade chili. I warmed the flour tortillas in the micro, filled them with cheddar cheese, rolled as the recipe states and topped w/ the chili cheese sauce. Baked as directed. My husband and I both thought this was very good. I topped the enchiladas with sour cream and a medium salsa. I'll definitely make this again, but will be sure to have corn tortillas on hand when I do as I think they would lend a more authentic mexican flavor to the dish.

Mar 26, 2013

Used leftover home made chili instead of canned and warmed the corn tortillas in the microwave. Processed cheese like Velveeta isn't available where I live, I used cheddar for the inside and grated Gouda on top.

Jan 11, 2010

yummy! of course i made a few changes... i combined all the ingredients first, and used them as both filling and topping. also, i used pre-shredded 'mexican blend' cheese, flour tortillas, and added a can of corn (to get the veggies snuck in!)... and it was scrumptious! i will certainly make it again!

Aug 20, 2013

This is AWESOME!!! I made it essentially as directed. The only difference was that I used about a 50/50 mix of cheddar and shredded Velveeta (WARNING! BUY PRE-SHREDDED VELVEETA!!! DO NOT TRY TO SHRED YOUR OWN VELVEETA!!! WHAT A MESS!!!)for the filling. Also, I grated the onion, and squeezed the excess moisture out using a tea towel, and topped the enchiladas with that and the remaining half of the cheddar cheese. Reminded me of the best parts of a Frito pie and enchiladas. These are a staple in our house from now on!!!

May 06, 2009

My family really loved this dish! I was trying to use items on hand so we had flour instead of corn tortillas, and I had some left over london broil that I used as part of the filling. I will definitely make this again!

Jul 16, 2014

These are so good! Love the flavor of the recipe and how quickly they come together. Great comfort food!


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  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 1178 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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