My chili cheese enchiladas recipe that I’ve shared with The Good Stuff is an easy way to makeover that pot of chili! Double your usual chili recipe and use up the leftovers in this dish the next night! Serve this along with these other kid-friendly dinners during Spring Break for a more relaxing holiday.
- Yield: 10 enchiladas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 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 8×8 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 1 1/2 cups of cheese 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.