Short Family Chili Cheese Enchiladas Recipes

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.

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.

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.)

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.

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.

SHORT FAMILY CHILI CHEESE ENCHILADAS

Steps:

• Heat oil in skillet.
• Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
• While you are cooking the tortillas heat chili in a saucepan on very low heat.
• After I have about 10 of the tortillas cooked I start to fill with the chili.
• Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
• Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
• Make sure you leave enough of the chili to pour over the tortillas.
• After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
• Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
• Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
• Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.

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.