Hey there, fellow casserole lovers! Today, I’m sharing my all-time favorite Cheesy Chili Enchiladas recipe. If you’re someone who loves comfort food that’s also easy to whip up, you’re in for a treat. I stumbled upon this dish one hectic weekday when I needed something quick but utterly delicious to please my hungry little crew.
So, grab your baking dish, and let’s make some magic happen! Oh, and don’t forget to check out my Chicken Quesadilla Casserole for another cozy dinner idea.
Why you’ll love this recipe
These Cheesy Chili Enchiladas are an absolute winner in my house. They’re full of gooey cheese goodness and savory chili, making each bite a comforting delight.
Plus, they’re quick to prepare, which is a game-changer for busy weeknights when you just don’t have the energy to spend hours in the kitchen. Trust me, once you try them, you’ll add them to your regular dinner rotation.
Ingredients
Here’s everything you’ll need to create this cheesy masterpiece:
- ¼ cup vegetable oil
- 1 (10 ounce) package corn tortillas
- 1 (16 ounce) package Cheddar cheese, grated
- 2 (19 ounce) cans chili without beans
- 1 small onion, chopped
- 1 (8 ounce) package processed cheese, cubed, divided
Step-by-step instructions
Preheat and prepare
First things first, preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 baking dish. This is where all the cheesy magic happens, so make sure it’s ready to go.
Warm those tortillas
Next, warm the vegetable oil in a small skillet. Use your tongs to dip each corn tortilla into the oil, turning them to warm both sides. This step ensures they’re nice and pliable, making the assembly process a breeze.
Assemble the enchiladas
Now, sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll them up to enclose that cheesy goodness and place seam side down in the prepared baking dish.
Combine and pour
In a large bowl, mix together the chili, chopped onion, and half of the processed cheese. Pour this hearty mixture over your rolled tortillas, then top with the remaining processed cheese.
Bake to perfection
Bake in the preheated oven until hot and bubbly, about 20 minutes. Once you see that cheesy, gooey top layer, you’ll know it’s done. Get ready for a delicious feast!
Recipe tips & variations
This recipe is pretty forgiving, so feel free to play around with different types of fillings or cheeses. You can add jalapeños for a spicy kick or switch to a different type of cheese if you’re feeling adventurous. Remember, cooking should be fun!
Storage & reheating
Got leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for a couple of minutes or until they’re heated through. Easy peasy!
FAQs
1. Can I use flour tortillas instead of corn?
Absolutely, you can use flour tortillas if you prefer them. Just note, they have a different texture and might soak up more of the chili sauce.
2. What type of chili works best?
I usually go for a classic chili without beans for a smoother texture, but feel free to use your favorite.
3. Can I make this dish ahead of time?
Yes, you can assemble the enchiladas and store them in the fridge overnight. Just add extra cooking time since they’ll be cold.
4. Is there a vegetarian version?
You can easily make it vegetarian by using bean chili and adding veggies of your choice like bell peppers or zucchini.
Recipes you may like
Easy carrot cake – moist, tender, and loaded with flavor
Strawberry rhubarb pie – a seasonal classic
Cheesy Chili Enchiladas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy this easy and delicious Cheesy Chili Enchiladas recipe, perfect for busy weeknights.
Ingredients
- 1/4 cup vegetable oil
- 1 (10 ounce) package corn tortillas
- 1 (16 ounce) package Cheddar cheese, grated
- 2 (19 ounce) cans chili without beans
- 1 small onion, chopped
- 1 (8 ounce) package processed cheese, cubed, divided
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 baking dish.
- Warm the vegetable oil in a small skillet and dip each corn tortilla into the oil.
- Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla and roll them up.
- Mix together the chili, chopped onion, and half of the processed cheese in a large bowl, then pour over the rolled tortillas.
- Top with the remaining processed cheese and bake for about 20 minutes until hot and bubbly.
Notes
- Feel free to use flour tortillas instead of corn if preferred.
- Add jalapeños for a spicy kick or use different cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg