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Cheesy Chili Enchiladas

Rated as 4.08 out of 5 Stars

"If you love chili and cheese, this recipe is for you."
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Ingredients

40 m servings 525 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until hot and bubbly, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 525 calories; 36.5 g fat; 24.1 g carbohydrates; 26.6 g protein; 89 mg cholesterol; 1178 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

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...

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...

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...

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 ...

These are so good! Love the flavor of the recipe and how quickly they come together. Great comfort food!

Here's what I do. Add more ground beef to the chili! Trust me it makes a world of difference in flavor. I added meat, cooked it and then heated the tortillas in the pan. Then I put the chili mea...

You could use Stagg Chili for this recipe. I dip my corn tortillas in enchilada sauce after frying and before filling. It gives them a better texture and more flavor. A medium cheddar is the bes...