Recipe by NASCAR24FAN
"If you love chili and cheese, this recipe is for you."
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1 (10 ounce) package
1 (16 ounce) package
Cheddar cheese, grated
2 (19 ounce) cans
chili without beans (such as Wolf Brand ®)
1 (8 ounce) package
processed cheese, cubed, divided
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!
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.
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.
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!
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.
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!
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!!!
You could use Stagg Chili for this recipe. I dip my corn tortillas in enchilada sauce after frying and before filling. It gives them a better texture and more flavor. A medium cheddar is the best for this recipe. It melts great and has great flavor. This is a keeper. It makes for an easy weeknight dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chili Enchiladas
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 328
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