Chili 'n' Cheese Enchiladas Recipe

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Chili 'n' Cheese Enchiladas Recipe
Chili 'n' Cheese Enchiladas Recipe photo by Taste of Home
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Chili 'n' Cheese Enchiladas Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1-1/2 cups chopped onion, divided
  • 1 package (1-1/4 ounces) chili seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (15 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 ground beef and 1/2 cup onion until the meat is browned and onion is tender. Drain. Stir in 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 to 25 minutes or until heated through. Yield: 6 servings.
Originally published as Chili 'n' Cheese Enchiladas in Country Ground Beef 1993, p92

  • 1 pound ground beef
  • 1-1/2 cups chopped onion, divided
  • 1 package (1-1/4 ounces) chili seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (15 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
  1. In a large ovenproof skillet, cook ground beef and 1/2 cup onion until the meat is browned and onion is tender. Drain. Stir in 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 to 25 minutes or until heated through. Yield: 6 servings.
Originally published as Chili 'n' Cheese Enchiladas in Country Ground Beef 1993, p92

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Reviews forChili 'n' Cheese Enchiladas

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[email protected] User ID: 1665956 255022
Reviewed Oct. 4, 2016

"This is a keeper recipe in this house! I did the shortcut that someone suggested, and used canned chili, and it works out well!"

MY REVIEW
az_jill User ID: 5181702 236367
Reviewed Nov. 4, 2015

"Really fun & delicious way of making enchiladas! (good idea on adding rice too) Dh stated we could have these again, which for him is high praise. I did use corn tortillas and fried them briefly first. A winner!"

MY REVIEW
Rotavele User ID: 6118976 236247
Reviewed Nov. 3, 2015

"Really good! I was pretty nervous it would turn out funky, but we loved it! Awesome mix of chili and enchilada. I put rice inside the enchiladas was the only difference."

MY REVIEW
Dandiloin User ID: 6612743 44853
Reviewed Jul. 14, 2012

"Insted of making the chili in the recipe, I just used a can of chili and put cheese in side the tortia shell and then cheese on top. My picky family loved it!"

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