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30 minutes minutes
Karly Campbell
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This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner! 
Raise your hand if your significant other has ever been less than enthused about his dinner.
Yeah. Mine too. Ungrateful jerks, all of ’em.
We were talking about how I make casseroles allllll. the. time. the other day and he mentioned that he doesn’t really like casseroles. Which, what? I make them like three times a week and you just now, after 14 years of marriage, mention that you don’t love casseroles? Also, who the heck doesn’t love a casserole? He’s from the Midwest. It’s not American of him to not like a dang casserole.
He said the Mexican ones were the worst, which led me to cry and contemplate divorce, but then I forgave him because he’s never once complained about them before. He just eats them and thanks me afterwards like a good little husband. He did say that thiscreamy baked spaghettiis his all time favorite dish, though!
Anyway, I made chili the other day. Lots o’ chili. So, we had leftovers for days and that is one thing that my husband will absolutely complain about. He hates eating the same thing over and over again. So, I turned the chili into enchiladas and all was right in our world.
These are simple, cheesy, spicy food that you can make with leftover chili or chili from *gasp* a can. No judgement from me. My favorite chili recipe involves a packet of chili seasoning and a can of tomato sauce, so who am I to judge anyway? 😉
The corn tortillas soak up all the liquid and take on a texture similar to cornbread, which is a perfect pairing for chili! You guys are going to love this simple recipe!
Recipe
Chili Cheese Enchiladas
This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner!
5 from 2 votes
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Prep10 minutes minutes
Cook20 minutes minutes
Total30 minutes minutes
Serves 10 enchiladas
Ingredients
- 1 cup prepared chili canned or leftovers
- 2 ounces cream cheese
- 1/4 cup enchilada sauce
- 10 corn tortillas
- 2 cups grated cheddar cheese divided
- Jalapenos for topping
Instructions
Preheat the oven to 350 degrees. Pour the enchilada sauce into the bottom of an 8x8 baking dish.
Heat the chili and cream cheese together and stir to combine. When the chili is hot and the cream cheese is melted, remove from the heat.
Heat the tortillas on the stove top or in the microwave until soft and pliable. Place the tortillas on a clean surface and place the 1 1/2 cups of cheese evenly divided down the center of each tortilla. Roll up and place seam side down in the baking dish.
Top with the chili, sprinkle on the remaining cheese, and jalapenos. Bake for 20 minutes or until the cheese is melted.
Nutrition Information:
Calories: 198kcal (10%)| Carbohydrates: 15g (5%)| Protein: 9g (18%)| Fat: 11g (17%)| Saturated Fat: 6g (38%)| Cholesterol: 34mg (11%)| Sodium: 355mg (15%)| Potassium: 171mg (5%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 430IU (9%)| Vitamin C: 0.6mg (1%)| Calcium: 202mg (20%)| Iron: 1.4mg (8%)
Author: Karly Campbell
Course:Main Course
Cuisine:Mexican
Keyword:easy dinner recipes, kid-friendly recipes, weeknight dinner recipes
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Jennifer says
This was such a hit with both the adults and teenagers in our household that it has become part of our regular rotation. It’s easy to double or even triple the recipe, so it’s also our go-to when we have friends over (who rave about it as well). Flexible, quick, easy, and delicious – perfect. Thank you for the great recipe!Reply
Karly Campbell says
I’m so glad you all enjoy it! Thanks for the review, Jennifer!
Reply
Erin says
This whole post made me laugh out loud. Your husband sounds exactly like me. I do not love casseroles and hate the thought of having to eat leftovers which is probably why I don’t love casseroles. This has been on my list to try for a bit and we finally have leftover chili so this is dinner tonight. I simply love enchiladas which is why I’m excited for the leftovers. Will post an update after dinner but I don’t know how you could not like this recipe if you already like all the components.
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Karly says
Hope you loved these, Erin!
Reply
Erin says
We did love it. I removed most of the liquid from the chili and added it to the enchilada filling. All my enchilada sauce is frozen in 1-2 cup bags so I just mixed some leftover tomato paste and water with the chili liquid and some chili powder and cumin to use as the sauce over them. Turned out great. I did add too much liquid so they were a tad bit soggy. Will keep on my list for leftover chili! Thanks!
Sue Hanco*ck says
I don’t know about the cream cheese! It that really needed? It seems that it would cut down on the heat and add ‘sweet’.
Reply
Karly says
Hi Sue! The cream cheese makes the chili more creamy and mellow, but doesn’t add any sweetness. You can leave it out if you prefer.
Reply
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