Chili Cheese Enchiladas
This cheese enchiladas recipe is topped with homemade chili and extra cheese for a delicious weeknight dinner!
Servings 10 enchiladas
- 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
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.
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