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This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner!
Raise your hand if your significant other has ever been less than enthused about his dinner.
Yeah. Mine too. Ungrateful jerks, all of ’em.
We were talking about how I make casseroles allllll. the. time. the other day and he mentioned that he doesn’t really like casseroles. Which, what? I make them like three times a week and you just now, after 14 years of marriage, mention that you don’t love casseroles? Also, who the heck doesn’t love a casserole? He’s from the Midwest. It’s not American of him to not like a dang casserole.
He said the Mexican ones were the worst, which led me to cry and contemplate divorce, but then I forgave him because he’s never once complained about them before. He just eats them and thanks me afterwards like a good little husband. He did say that this creamy baked spaghetti is his all time favorite dish, though!
Anyway, I made chili the other day. Lots o’ chili. So, we had leftovers for days and that is one thing that my husband will absolutely complain about. He hates eating the same thing over and over again. So, I turned the chili into enchiladas and all was right in our world.
These are simple, cheesy, spicy food that you can make with leftover chili or chili from *gasp* a can. No judgement from me. My favorite chili recipe involves a packet of chili seasoning and a can of tomato sauce, so who am I to judge anyway? 😉
The corn tortillas soak up all the liquid and take on a texture similar to cornbread, which is a perfect pairing for chili! You guys are going to love this simple recipe!
Chili Cheese Enchiladas
Ingredients
- 1 cup prepared chili canned or leftovers
- 2 ounces cream cheese
- 1/4 cup enchilada sauce
- 10 corn tortillas
- 2 cups grated cheddar cheese divided
- Jalapenos for topping
Instructions
- Preheat the oven to 350 degrees. Pour the enchilada sauce into the bottom of an 8x8 baking dish.
- Heat the chili and cream cheese together and stir to combine. When the chili is hot and the cream cheese is melted, remove from the heat.
- Heat the tortillas on the stove top or in the microwave until soft and pliable. Place the tortillas on a clean surface and place the 1 1/2 cups of cheese evenly divided down the center of each tortilla. Roll up and place seam side down in the baking dish.
- Top with the chili, sprinkle on the remaining cheese, and jalapenos. Bake for 20 minutes or until the cheese is melted.
Carole says
always put chopped sweet yellow onion in my cheese enchiladas…I will try this tonight,, If you live in Texas , get some HEB frozen spanish rice on the side…perfect!
Rose says
Love this recipe! I, too, found out last night, after 12 yrs. my husband just learned to like corned beef & cabbage. I’m Irish. Bless his heart. He also says ‘thank you’ after every meal. I made a change to this recipe: flour tortillas (don’t like corn) and added Mexican rice with the cheese before rolling up. What a crowd pleaser!!! Thanks for a great recipe!!!
Karly says
Isn’t it sweet when they thank you for dinner even though they could barely choke it down? Haha!
Your changes sound great!
Leah says
I was wondering if these could be frozen?
Karly says
@Leah,
I would think so, though I haven’t tried it myself.
Erin @ Table for 7 says
This is the best recipe ever Karly! They look delicious 🙂
Pandora says
How much cheese do you add to each tortilla?
Karly says
@Pandora,
I didn’t measure it out. 1 1/2 cups cheese divided by 10 tortillas. You really can’t mess this up.
Michelle @My California Kitchen says
I’m always looking for easy ways to use leftover chili! This recipe looks so yummy and comforting.
Katie says
I loove casseroles! Without them my family would starve to death. My hubby also does not dig leftovers which to me is ridic! I , on the other hand will finish off leftovers waaay past its expiration. I am not wasting food gosh darn it!
Adding this to our casserole line up 🙂
Cherie says
Liz thanks for that tip – will be trying it
Karly you made me laugh – my dh doesn’t usually have dinner here [works all the time] but when he does he would never complain, always thanks me for dinner. I can tell what he likes only by how much he eats – he’s always a careful eater [desk job] so when he keeps going back for more I know he’s loving it LOL
We’re not much of a casserole family [unless you count lasagna and baked ziti LOL – italian NY here] but I can certainly empathize with the ‘you’ve never said you don’t like it and here I am making it for years!’ thing 😉
Liz says
Hi Karly and Lori ! Lori asked for a tip to help with making her corn tortillas more pliable and easier to handle. I used to do it the old fashioned way in a skillet with hot oil, but had a light bulb turn on one day and instead, I get a microwave safe plate and lay a paper towel on it. Then I get a corn tortilla and spray both sides with Pam. Then lay another tortilla on it and just spray the top. Continue until you spray the tops of the remaining tortilla. Cover with another paper towel. Now microwave on HIgh for one minute. Voila !! Soft , pliable, hot enough to melt cheese ! Just watch your fingers it is hot ! Or wait a bit and then handle them..
Karly says
@Liz,
This makes me want a microwave! 🙂 Great tip!
Carole says
buy a tortilla warmer for the microwave….it’s a hard round container with a lid…one minute on high and 5 tortillas are soft and warm..could not live without this item in Texas..lol
Lori in NC says
These look delicious. Do you have any tips for working with the corn tortillas? Mine always break when I try to roll them, and get crumbly and dry.
Karly says
@Lori in NC,
Do you heat them before rolling? I always heat a small skillet over medium heat and add them to the skillet one by one. Sometimes I spray with non-stick spray before adding them, but it’s usually not even needed. Then you just heat until warm, flip and warm the other side, and then they are soft and pliable. It’s about 30 seconds per tortilla. 🙂
Liz says
@Lori in NC, Hi Lori ! Liz Maresh here. I left a tip for you under Karly’s tip. It is the fastest and best way to get all your tortillas prepped for enchiladas I have ever come up with !
Lori in NC says
@Liz, and Karly – thanks for the tips. I have tried heating them, but I’ll have to give it another shot – these look too good to skip.
Chelsea @chelseasmessyapron says
I love everything about these enchiladas – best comfort food ever right here! Pinned 🙂
Linda says
Do you mean 1 1/2 tablespoons of cr cheese per tortilla? These sound awesome. My dad told my mom he didn’t like meatloaf after many years. She continued to make it. They were married for over 50 years.
Linda
Trish - Mom On Timeout says
Holy heck YES! This recipe is just genius – we always have leftover chili and I hate serving it the same way over and over. Love this Karly! Pinned 🙂
Heather @ My Overflowing Cuph says
These look incredible! We eat a lot of enchiladas in our home, but this looks like such a fun twist. I love the idea of the chili and the cream cheese. Thanks so much – pinning now.
Jan P. says
Coffee out the nose! I laughed so hard my coworkers knew I had something hilarious in front of me. Thanks for a real day brightner.