Cheesy Chili Enchiladas Recipes

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CHEESY CHILI ENCHILADAS

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



Cheesy Chili Enchiladas image

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

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

CHILI CHEESE ENCHILADAS

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



Chili Cheese Enchiladas image

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

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

ULTIMATE CHEESY ENCHILADAS

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 8 servings

Number Of Ingredients 17



Ultimate Cheesy Enchiladas image

Steps:

  • Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
  • Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
  • Preheat the oven to 375 degrees F.
  • Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
  • Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

3/4 cup vegetable oil
3 tablespoons all-purpose flour
2 tablespoons ancho chile powder
1 tablespoon chipotle chile powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups low-sodium chicken stock
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 yellow corn tortillas
16 ounces Chihuahua or Oaxaca cheese, shredded
4 ounces sharp Cheddar, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup pickled jalapenos
1/4 cup fresh cilantro, minced

EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)

Provided by msippigrl

Number Of Ingredients 8



Easy Chili Cheese Enchiladas Recipe - (3.9/5) image

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.)

TOPPINGS:
6 (6-inch) soft flour tortillas
1 (15-ounce) can Wolf brand chili with no beans
Salt and black pepper, to taste
1/8 teaspoon ground cumin
1 (8-ounce) block medium cheddar cheese, shredded
1/4 cup finely diced onion
Sour cream, hot taco sauce, chopped green onions

CHEESE ENCHILADAS WITH CHILI GRAVY

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Provided by Sam Sifton

Categories     main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13



Cheese Enchiladas With Chili Gravy image

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.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped

CHEESY SEAFOOD ENCHILADAS

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Cheesy Seafood Enchiladas image

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

1 tablespoon butter
1 small onion, chopped
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and chopped
1/2 pound red snapper fillet or other firm white fish, cut into 1-inch chunks
1-1/2 cups salsa verde
1 package (8 ounces) cream cheese, cubed
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas (6 inches)
Fresh cilantro leaves or jalapeno pepper slices

CHEESY BEEF ENCHILADA RECIPE

Easy beef enchilada recipe? Cheese enchilada recipe? It's both! Our easy Cheesy Beef Enchilada recipe is the perfect go-to weeknight entree.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 4



Cheesy Beef Enchilada Recipe image

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup each salsa and cheese.
  • Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish; top with remaining salsa and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 3 g, Protein 26 g

1 lb. lean ground beef
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
12 flour tortillas (6 inch)

CHEESY CHICKEN & CHILE ENCHILADAS

Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.

Provided by My Food and Family

Categories     Casseroles

Time 45m

Yield 8 servings

Number Of Ingredients 8



Cheesy Chicken & Chile Enchiladas image

Steps:

  • Heat oven to 375°F.
  • Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
  • Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
  • Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
  • Serve topped with remaining sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 7 g, Protein 26 g

3 cans (10 oz. each) red enchilada sauce, warmed
3-1/2 cups shredded cooked chicken
1 cup frozen corn
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
16 corn tortillas (6 inch), warmed
1/4 cup chopped fresh cilantro

CHEESY CHILI ENCHILADAS

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

Provided by NELady

Categories     Cheese

Time 50m

Yield 6 enchiladas, 4-6 serving(s)

Number Of Ingredients 15



Cheesy Chili Enchiladas image

Steps:

  • Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne.
  • Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions.
  • Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.

1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 1/2 teaspoons chili powder, divided
2 (8 ounce) cans no-salt-added tomato sauce
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
6 (6 inch) corn tortillas
1 (4 ounce) can whole green chilies, drained and cut into 6 strips
1/2 cup sliced green onion, divided
1/4 cup chopped seeded tomatoes, plus
2 tablespoons chopped seeded tomatoes
1/4 cup sour cream, plus
2 tablespoons sour cream

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Provided by Alicia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 10



Cheesy Green Chile Chicken Enchilada Casserole image

Steps:

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g

2 tablespoons salted butter
4 each jalapeno peppers, divided, or to taste
3 each poblano peppers, divided, or to taste
3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
½ lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 each corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

CHILI 'N' CHEESE ENCHILADAS

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



Chili 'n' Cheese Enchiladas image

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 :

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

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EASY CHILI CHEESE ENCHILADAS • A SIMPLE PANTRY
We also preheat the chili on the stove, because if you just dump it over the enchiladas without heating, it will take forever in the oven and burn the cheese. That would …
From asimplepantry.com


CHEESY CHICKEN ENCHILADAS - RANTS FROM MY CRAZY KITCHEN
In a large bowl stir together the chicken, cilantro, green chilies, sour cream, cream of chicken soup, 1 cup each of Mexican cheese and pepper jack cheese, and sautéed peppers …
From rantsfrommycrazykitchen.com


CHEESE ENCHILADAS RECIPE WITH CHILI - BUNS IN MY OVEN
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. …
From bunsinmyoven.com


7 CHEESY, GOOEY ENCHILADAS | FOOD & WINE
Mozzarella Enchiladas with Spicy Beans. Cumin and chipotle chiles are blended into an Italian marinara to create a quick and spicy enchilada sauce, then baked with plenty of gooey melted …
From foodandwine.com


CHEESY CHILI ENCHILADAS (CONVECTION OVEN RECIPE)
8 corn tortillas (6inch) 2TBS Water. Directions: Pre-heat oven to 375 Spray a 11×7 inch pan with Pam or some other non-stick spray. Stir together cheese and green chilies in a …
From colieskitchen.com


CHEESY CHILI ENCHILADAS - MEXICAN RECIPES
You can never have too many main course recipes, so give Cheesy Chili Enchiladas a try. One portion of this dish contains approximately 25g of protein, 36g of fat, and a total of 507 …
From fooddiez.com


CHEESY CHICKEN AND RICE GREEN CHILE ENCHILADAS
Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a …
From barefeetinthekitchen.com


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