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Chili 'n' Cheese Enchiladas

 Chili 'n' Cheese Enchiladas
I combined two of my family's favorite flavors to invent this dish—and ever since, I've gotten more requests for it than I can remember!—Kim Prorok, North Fort Myers, Florida
6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1-1/2 cups chopped onions, divided
  • 1 package (1-1/4 ounces) chili seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (16 ounces) chili beans, undrained
  • 1/2 cup water
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 6 flour tortillas (6 inches), warmed
  • 1 jar (8 ounces) picante sauce

Directions

  • In a large ovenproof skillet, cook beef and 1/2 cup onion over medium
  • heat until the meat is no longer pink; drain. Stir in the chili
  • seasoning, tomato sauce, tomato paste, chili beans and water.
  • Simmer, uncovered, for 15 minutes.
  • Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese
  • mixture evenly on the tortillas. Roll up each tortilla and arrange,
  • seam side down, on top of the chili mixture. Top with picante sauce
  • and remaining cheese.
  • Bake at 350° for 20-25 minutes or until heated through. Yield: 6
  • servings.