Chili Cheese Enchiladas Recipe 445

CHILI CHEESE ENCHILADAS

Steps:

• Heat chili to hot and hold.
• Preheat oven to 425 degrees F.
• In a medium sauce pan over medium heat, melt butter and add flour. Cook over medium heat for three minutes stirring often.
• Add cold milk one third at a time, mixing each third in before you add the next. The mixture will start out thick then thin down as you add the remaining milk.
• Add cheddar, salt, pepper and hot sauce and stir. Add more milk if too thick.
• Ladle a little of the sauce in the bottom of a 9X13 pan. Lay out the six tortilla shells on your counter and divide the chili between them filling one at a time.
• Fold in each side and place seam down in the pan.
• Repeat for remaining five.
• Pour the remaining sauce over the tops of each and cover with the jack cheese.
• Bake uncovered for 30 minutes then finish under the broiler to brown the tops.
• Serve with diced tomatoes, cilantro and minced red onions on each portion.

CHILI CHEESE ENCHILADAS

Steps:

• Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes.
• Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish.
• Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese.
• Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema.

CHILI CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Brown ground beef drain put back in pan.
• Add about 3/4 can of chili to ground beef.
• Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
• Add cubed velveeta to ground beef and chili.
• Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
• Heat mix in large skillet on medium until all the cheese is melted.
• Grease lightly a 9 x 13 casserole pan.
• Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
• Roll them up and place in casserole dish ( should fit 8 to 10).
• If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
• Spoon that over all tortillas should cover all of them.
• Sprinkle remaining shredded cheese on top.
• Put in oven and Bake for 15 mins or until cheese on top is melted.

CHEESY CHILI ENCHILADAS

Steps:

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

EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)

ENCHILADAS CON CARNE

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
• Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
• Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
• Heat oven to 450 degrees.
• Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
• Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

CHILI 'N' CHEESE ENCHILADAS

Steps:

• In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.

CHEESY CHILI ENCHILADAS

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.