This is one of the easiest enchilada recipes you will ever make. It might sound a little strange, but it totally works and they are delicious.
It starts off with a can of chili. I love using turkey chili. I swear it tastes just like the full-fat beef chili. Once I tried turkey chili, I never went back.
You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro. Roll them up and top with enchilada sauce and Cheddar cheese.
mmm mmm good!
"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.
Serve with a side of your favorite Mexican rice.
Chili Cheese Enchiladas
1 (15 oz.) can turkey chili
1 (10 oz.) can mild red enchilada sauce
1 c. Monterey cheese, shredded
3/4 c. Cheddar cheese, shredded
5-6 flour or corn tortillas
sour cream, for serving
Preheat oven to 375 degrees. Spray an 8''x8'' pan with cooking spray. Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside. Heat chili in a medium saucepan over medium heat until warmed. Microwave tortillas for about 30 seconds or until pliable. Divide chili evenly between tortillas. Top each with Monterey cheese and chopped cilantro. Roll up and place, seam side down, in casserole dish. Top with remaining enchilada sauce and sprinkle with Cheddar cheese.
Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly. Broil for the last few minutes to lightly brown the cheese. Remove from oven and sprinkle with chopped cilantro. Serve with sour cream and a side of Mexican rice.
Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.