CHILI STUFFED ENCHILADAS
Very simple, hearty and delicious take on enchiladas. The last time we made enchiladas, we ran out of the chicken mixture we were using for the filling...but we had some leftover chili, so my resourceful DH used that to stuff the last tortilla. The results were fabulous! Tonight, it was chili filling all the way!!
Provided by Not Linda
Categories One Dish Meal
Time 40m
Yield 8-10 Enchiladas, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
- Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
- Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
- Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
- Warm queso slightly then drizzle lightly over tortillas.
- Finish by topping with shredded cheese.
- Bake at 350F for 30 minutes, until sauce is bubbly.
- Serve with a dollop of sour cream, if desired.
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TheCrazyBros
[email protected]These enchiladas were a great way to use up leftover chili. They were easy to make and turned out great! The chili filling was flavorful and the cheese was melted and gooey. I liked the addition of the corn and black beans. I will definitely be makin
Sani 007
[email protected]Too bland.
Ian Renkel
[email protected]These chili-stuffed enchiladas were delicious! The chili filling was perfectly spiced and the cheese was melted and gooey. I loved the combination of flavors and textures. I also liked that the recipe was easy to follow. I will definitely be making t
MD Kamal hossain
[email protected]Meh.
Kelsea Neal
[email protected]These enchiladas were a hit at my party! They were easy to make ahead of time and everyone loved them. The chili filling was flavorful and the cheese was melted and gooey. I also liked the addition of the corn and black beans. I will definitely be ma
Hodman Alexis
[email protected]Not for me.
Rhea Johnson
[email protected]These enchiladas were easy to make and turned out great! The chili filling was delicious and the cheese was melted and gooey. I liked the addition of the corn and black beans. I served them with sour cream, guacamole, and salsa. Everyone loved them!
Eileen Snyder
[email protected]Bleh.
Mohsin K
[email protected]I've never been a fan of enchiladas, but these chili-stuffed enchiladas were a game changer! The chili filling was flavorful and had just the right amount of heat. The cheese was melted and gooey and the enchiladas were crispy on the outside. I loved
Mustapha Abdulaziz
[email protected]Amazing!
Mr physco
[email protected]These enchiladas were a bit too spicy for my taste, but otherwise they were very good. The chili filling was flavorful and the cheese was melted and gooey. I liked the addition of the corn and black beans. I think next time I'll try making them with
Zawar Khan
[email protected]Meh.
Ahmad Backpacker
[email protected]I've made these enchiladas a few times now and they're always a hit with my family and friends. They're easy to make and taste amazing. I love the combination of the chili and cheese fillings. I also like to add some sour cream and guacamole on top.
Sardarzayad Khan
[email protected]Not bad. Better than the frozen dinners.
july
[email protected]These chili-stuffed enchiladas were a delightful surprise! The combination of flavors and textures was incredible. The enchiladas were crispy on the outside and tender and flavorful on the inside. The chili filling was perfectly spiced and the cheese