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An overhead view of enchiladas in a white baking pan.
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Chili Cheese Enchiladas

This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 enchiladas
Calories 198kcal
Author Karly Campbell

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.

Nutrition

Calories: 198kcal | Carbohydrates: 15g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 355mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 0.6mg | Calcium: 202mg | Iron: 1.4mg