Chili Stuffed Enchiladas Recipes

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CHILI STUFFED ENCHILADAS RECIPE - (4.5/5)



Chili Stuffed Enchiladas Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 6

8 -10 small flour tortillas
12 ounces enchilada sauce (I recommend Trader's Joe's)
3 cups chili (amount approximate, thicker is better, use your leftovers!!)
1/2 cup queso sauce (I recommend Tostitos brand Monterey Jack)
1 cup four-cheese Mexican blend cheese
sour cream (optional)

Steps:

  • 1. Preheat oven to 350°F. 2. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. 3. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. 4. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan. 5. Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas. 6. Warm queso slightly then drizzle lightly over tortillas. 7. Finish by topping with shredded cheese. 8. Bake at 350F for 30 minutes, until sauce is bubbly. 9. Serve with a dollop of sour cream, if desired.

CHEESY CHILI ENCHILADAS



Cheesy Chili Enchiladas image

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

Provided by NASCAR24FAN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 6

¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g

CHILI STUFFED ENCHILADAS



Chili Stuffed Enchiladas image

Very simple, hearty and delicious take on enchiladas. The last time we made enchiladas, we ran out of the chicken mixture we were using for the filling...but we had some leftover chili, so my resourceful DH used that to stuff the last tortilla. The results were fabulous! Tonight, it was chili filling all the way!!

Provided by Not Linda

Categories     One Dish Meal

Time 40m

Yield 8-10 Enchiladas, 4 serving(s)

Number Of Ingredients 6

8 -10 small flour tortillas
12 ounces enchilada sauce (I recommend Trader's Joe's)
3 cups chili (amount approximate, thicker is better, use your leftovers!!)
1/2 cup queso sauce (I recommend Tostitos brand Monterey Jack)
1 cup four-cheese Mexican blend cheese
sour cream (optional)

Steps:

  • Preheat oven to 350°F.
  • Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
  • Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
  • Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
  • Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
  • Warm queso slightly then drizzle lightly over tortillas.
  • Finish by topping with shredded cheese.
  • Bake at 350F for 30 minutes, until sauce is bubbly.
  • Serve with a dollop of sour cream, if desired.

ENCHILADA STUFFED SHELLS RECIPE BY TASTY



Enchilada Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, olive oil, white onion, green chile, chicken, cumin, garlic, pepper, salt, ricotta cheese, queso fresco, monterey jack cheese, fresh scallions, green enchilada sauce

Provided by Tasty

Categories     Dinner

Yield 12 shells

Number Of Ingredients 14

12 shells jumbo pasta shell
1 tablespoon olive oil
½ cup white onion, chopped
¼ cup green chile
1 cup chicken, shredded
½ teaspoon cumin
½ tablespoon garlic
pepper, to taste
salt, to taste
1 cup ricotta cheese
½ cup queso fresco
½ cup monterey jack cheese, shredded
1 tablespoon fresh scallions, for garnish
10 oz green enchilada sauce

Steps:

  • Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
  • Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
  • Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
  • Stuff each shell with a large spoonful of the mixture.
  • Preheat the oven to 375°F (190°C).
  • Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
  • Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
  • Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams

CHILI 'N' CHEESE ENCHILADAS



Chili 'n' Cheese Enchiladas image

I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1-1/2 cups chopped onions, divided
1 package (1-1/4 ounces) chili seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (16 ounces) chili beans, undrained
1/2 cup water
2-1/2 cups shredded cheddar cheese
6 flour tortillas (6 inches), warmed
1 jar (8 ounces) picante sauce

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.

Nutrition Facts :

ENCHILADA STUFFED SHELLS



Enchilada Stuffed Shells image

I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day-I was thrilled! -Rebecca Stout, Conroe, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 9

15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can (10 ounces) enchilada sauce
1/2 teaspoon dried minced onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup fat-free refried beans
1 cup shredded reduced-fat cheddar cheese

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 345 calories, Fat 13g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 622mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

POTATO-STUFFED ENCHILADAS



Potato-Stuffed Enchiladas image

Make and share this Potato-Stuffed Enchiladas recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 lb potato
1 teaspoon chili powder
1/2 teaspoon cumin seed
2 small tomatoes
2 green onions
1 1/2 tablespoons tomato sauce
1 2/3 cups monterey jack cheese
1 egg
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno pepper
cayenne
8 6-inch corn tortillas
6 ounces crumbled feta cheese
2 tablespoons olive oil
1 1/2 onions
5 cloves garlic
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
1/4 teaspoon cinnamon
1 1/2 cups enchilada sauce
3/4 cup tomato sauce
1 tablespoon lime juice

Steps:

  • Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
  • onions, coursely chop the onions, mince the garlic cloves.
  • Sauce: Heat olive oil in heavy skillet.
  • Add onions and garlic and saute; 5 minutes.
  • Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
  • Add enchilada sauce and tomato sauce, simmer 2 minutes.
  • Mix in lime juice.
  • Season to taste with salt and cayenne.
  • (Sauce can be prepared 2 days in advance and reheated before use.).
  • Enchiladas: Heat oil in large heavy skillet.
  • Add potatoes and cook until golden, stirring often, about 8 minutes.
  • Reduce heat.
  • Add chili powder and cumin, cook 2 minutes.
  • Add tomatoes, green onions and tomato sauce.
  • Cover and cook until potatoes are tender, about 6 minutes.
  • Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
  • Season with salt and cayenne; set aside.
  • Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
  • Top each tortilla with 1/3 cup filling.
  • Roll up and place, seam side down, in baking dish.
  • Preheat oven to 450 degree F.
  • Pour sauce over enchiladas.
  • Sprinkle with feta cheese and remaining Jack cheese.
  • Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
  • Serve with sour cream if desired.

Nutrition Facts : Calories 663.5, Fat 37.9, SaturatedFat 17.9, Cholesterol 135, Sodium 1244.1, Carbohydrate 58.1, Fiber 8.7, Sugar 9.3, Protein 26.9

CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE



Chicken Stuffed Peppers with Enchilada Sauce image

My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide.

Provided by kevin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 4

Number Of Ingredients 17

1 ½ pounds skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 cup water
4 large Anaheim chile peppers
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 cups chicken broth
½ (1 ounce) square bittersweet chocolate, chopped
8 ounces shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
½ cup chopped fresh cilantro

Steps:

  • Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
  • Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
  • Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
  • Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Nutrition Facts : Calories 785.7 calories, Carbohydrate 33.3 g, Cholesterol 206.1 mg, Fat 47.6 g, Fiber 6.1 g, Protein 56.7 g, SaturatedFat 25.7 g, Sodium 2466.4 mg, Sugar 10.7 g

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2021-02-07 Step 2: Spray 9×13 pan with cooking spray. Then pour a little enchilada sauce into the pan so it coats the bottom of the pan. Step 3: Lay out your tortilla, add in a scoop of ground beef and veggie mix. Then add a sprinkle of shredded cheese.
From bakemesomesugar.com


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