Cheesy Baked Chili Enchiladas
A comforting fusion of Tex-Mex flavors, these baked chili enchiladas feature tender tortillas filled with melty cheese, smothered in a bold, hearty chili sauce, and baked to golden perfection. Ideal for a satisfying family meal.
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Servings: 6
Ingredients
- 3 cups shredded cheese such as sharp cheddar or a mix with Monterey Jack
- 1 pound ground meat beef or turkey
- 2 tablespoons of olive oil
- 1 medium-sized onion finely chopped
- 2 cloves of garlic minced
- 1 can 15 oz of chili beans or black beans, drained of liquid
- 1 can 15 oz of red enchilada sauce
- 1 can 10 oz of diced tomatoes with green chilies
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- ½ teaspoon of smoked paprika
- ½ teaspoon of salt or more as desired
- ¼ teaspoon of ground black pepper
- 8 large flour tortillas or 10 smaller ones
- Chopped fresh cilantro for optional garnish
- Sour cream to accompany when serving
Instructions
- Preheat a large skillet over medium heat and pour in the olive oil. Once hot, sauté the diced onion until it softens, about 3 minutes.
- Add the minced garlic and stir for about 30 seconds until aromatic.
- Introduce the ground meat, breaking it into crumbles as it browns. Cook thoroughly and drain any excess fat, if necessary.
- Incorporate the enchilada sauce, diced tomatoes with green chilies, drained beans, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and allow the mixture to simmer for 5 to 7 minutes, ensuring the flavors combine fully. Remove from heat.
- Set the oven to preheat at 375°F (190°C). Lightly grease a 9x13-inch baking dish and spread about ½ cup of the chili meat mixture across the bottom.
- On a flat surface, lay out each tortilla. Spoon roughly ½ cup of the filling along the center, sprinkle with shredded cheese, and roll up each tortilla tightly.
- Arrange the rolled tortillas seam-side down in the prepared baking dish.
- Spoon the remaining chili mixture evenly over the top of the enchiladas and cover them with the remaining cheese.
- Tent loosely with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5 minutes, or until the cheese is bubbly and lightly browned.
- Top with freshly chopped cilantro if desired, and serve immediately with sour cream.
Notes
For added flair, accompany with guacamole or salsa. Adjust seasoning to taste based on the saltiness of the canned ingredients used.