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My review
Cheesy Chili Enchiladas
12
NASCAR24FAN
"If you love chili and cheese, this recipe is for you."
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Ingredients
40 m servings 525Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3946 Ratings
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Most helpful positive review
2/15/2013
I made this as is and it was great! I hate how people change the recipes and then give it lower ratings. Seriously??? MAke the recipe as is and then rate it. Don't blame others because you messe...
Most helpful critical review
2/19/2013
I made this exactly as stated. Here are my problems with it. Not enough flavor. Need more seasoning of some sort. Wrong kind of cheese for me, I like cheese in Enchiladas that is melted & very r...
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Newest
2/15/2013
I made this as is and it was great! I hate how people change the recipes and then give it lower ratings. Seriously??? MAke the recipe as is and then rate it. Don't blame others because you messe...
2/19/2013
I made this exactly as stated. Here are my problems with it. Not enough flavor. Need more seasoning of some sort. Wrong kind of cheese for me, I like cheese in Enchiladas that is melted & very r...
2/20/2011
I had spent the day making a pork green chili in the crockpot and when I came across this recipe, decided to try it with my homemade chili for a quick and easy dinner. I used what I had on hand...
1/10/2010
yummy! of course i made a few changes... i combined all the ingredients first, and used them as both filling and topping. also, i used pre-shredded 'mexican blend' cheese, flour tortillas, and a...
8/20/2013
This is AWESOME!!! I made it essentially as directed. The only difference was that I used about a 50/50 mix of cheddar and shredded Velveeta (WARNING! BUY PRE-SHREDDED VELVEETA!!! DO NOT TRY ...
3/26/2013
Used leftover home made chili instead of canned and warmed the corn tortillas in the microwave. Processed cheese like Velveeta isn't available where I live, I used cheddar for the inside and gra...
11/30/2017
This is the easiest enchilada recipe and so very good. I was a little skeptical at first because I thought it would come out dry and with no flavor since there is no enchilada sauce. But it doe...
7/16/2014
These are so good! Love the flavor of the recipe and how quickly they come together. Great comfort food!
1/25/2018
The one right thing in this recipe are the corn tortillas. I could agree with the use of chili to top the enchiladas if it was homemade, this would make it Tex-Mex. However, the use of Velveet...