Description
These 3-Ingredient Chili-Cheese Enchiladas are a quick, delicious, and satisfying meal perfect for busy weeknights. Made with just chili, cheese, and tortillas, they’re easy to prepare and incredibly flavorful!
Ingredients
Scale
- 1 can (15 oz) chili (no beans, or vegetarian chili if preferred)
- 8 small flour tortillas
- 2 cups shredded cheese (cheddar or a blend of Mexican cheeses)
Instructions
- Preheat the oven to 375°F (190°C).
- Warm the tortillas: Heat them in the microwave or on a dry skillet for 20-30 seconds per side to make them soft and pliable.
- Assemble the enchiladas:
- Spread a thin layer of chili in the bottom of a greased 9x13-inch baking dish.
- Fill each tortilla with about 2-3 tablespoons of chili, then sprinkle with a small handful of shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour any remaining chili over the top of the rolled tortillas and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with sour cream, cilantro, or a drizzle of salsa if desired.
Notes
- Make ahead: These enchiladas can be assembled a day ahead, covered, and refrigerated until ready to bake.
- Freezing: Leftovers can be frozen for up to 3 months. Just wrap them tightly in foil and bake from frozen at 375°F (190°C) for 30-35 minutes.
- Spice it up: Add jalapeños, hot sauce, or chili flakes to the chili for a spicier kick!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350
- Sodium: 850mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g