Chili Cheese Enchiladas

Forkful of cheese enchiladas topped with chili.

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

Cook Time 20

Total Time 30

Servings 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 shredded cheddar cheese divided
1 cup shredded monterey jack cheese
sliced jalapeno and diced onion for topping

Instructions

Preheat the oven to 350 degrees. Pour the enchilada sauce into the bottom of an 7x11 baking dish and swish the pan around to lightly coat the bottom with the sauce.
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.
Place the tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 30 seconds. The tortillas should be warm and pliable.
Combine the cheese in a small bowl.
Place the tortillas on a clean surface and arrange cheese evenly down the center of each tortilla, reserving around 1/2 cup of cheese to top the enchiladas. Roll up and place seam side down in the baking dish.
Spread the chili over the top and sprinkle on the remaining cheese. Sprinkle with sliced jalapenos and diced onion, if desired.
Bake for 20-25 minutes or until the cheese has fully melted. Let sit for 5 minutes before using a small spatula to remove from the pan and serve.

Notes

We often use leftover chili here, but you want a thicker chili. If it's pretty wet, drain off some of the liquid. A can of chili really works great! When using canned chili, we usually go for the no beans variety, but whatever you like will be good!

The cream cheese does tone down some of the chili heat, so if you like things spicy, add in a dash of cayenne. We like the creaminess that the cream cheese adds to the chili. Makes it more saucy!

You can use any blend of cheese that you like. Swap the monterey jack for pepper jack if you like a little heat. Deli style white American cheese melts really nicely and tastes just like the cheese enchilada filling you'd get at a Mexican restaurant.

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