Enchilada Chili Recipes

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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 CHEESE ENCHILADAS



Chili Cheese Enchiladas image

Make and share this Chili Cheese Enchiladas recipe from Food.com.

Provided by brittnimichele

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 (15 ounce) can Wolf brand chili (with or with out beans)
2 cups shredded cheddar cheese (i use sharp)
1 lb Velveeta cheese (cubed)
10 flour tortillas

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.

Nutrition Facts : Calories 408.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 83.4, Sodium 1115.4, Carbohydrate 24.7, Fiber 1.2, Sugar 5.3, Protein 22.8

ENCHILADA CHILI



Enchilada Chili image

Enchilada ingredients find a new home in a spicy chili that's prepared in one pot.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
1 1/2 cups frozen whole kernel corn (from 1-lb bag)
1 can (15 oz) spicy chili beans in sauce
1 cup chile cheese-flavored corn chips, if desired

Steps:

  • In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
  • Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  • Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 70 mg, Fat 1, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 10 g, TransFat 1 g

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 :

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.

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