Cheesy Chili Enchiladas
Submitted by ley
Corn tortillas stuffed with sharp cheddar and smothered in a beefy chili bean sauce, then baked until bubbly. These cheesy chili enchiladas bring bold Tex-Mex flavor to your dinner table in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minIf your enchilada game needs a serious upgrade, start here.
Corn tortillas get rolled tight around a sharp cheddar and onion filling, then buried under a spiced ground beef and kidney bean chili sauce.
A final crown of melted cheese on top seals the deal.
The whole pan goes into the oven until everything is bubbly, saucy, and irresistible.
This is the kind of Tex-Mex dinner that disappears fast, so you might want to double the batch.
Pro Tips
- Dip each tortilla briefly in hot oil to make them pliable and prevent cracking when you roll
- Use extra-sharp cheddar for the boldest cheese flavor against the chili spice
- Let the enchiladas rest for 5 minutes after baking so the filling sets and slicing is cleaner
- Top with sour cream, sliced jalapeños, or fresh cilantro for the full spread
Ingredients
Directions
Toss together 2½ cups cheese and flour.
Sauté onion in butter.
Remove from heat; stir in cheese mixture.
Brown meat; drain.
Add tomato sauce, beans and seasonings; simmer 10 minutes.
Dip each tortilla in hot oil to soften.
Place approximately ¼ cup cheese mixture on each tortilla; roll up tightly.
Place seam side down in an 11 ¾ x 2½ inch baking dish .
Cover with meat mixture.
Cover dish with aluminum foil; bake at 350℉ (180℃) F degrees, 20 to 25 minutes or until heated through.
Top with remaining cheese.
Comments
