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These Chili Cheese Enchiladas are easy, cheesy and delicious!
I often joke with my husband Jack that he is incapable of cooking small quantities of food. Anytime we have friends or family over to our house for a party – we end up with leftovers for days! (And that’s after we send food home with our guests.)
So, a few weeks ago, we hosted a Super Bowl party at our house (what a game!) with a Tex-Mex menu, and we had some chili and an entire package of flour tortillas leftover after everyone left.
Looking at those ingredients, I remembered some Chili Cheese Enchiladas that I ate years ago at a small, hole-in-the-wall Mexican restaurant in Brighton, Massachusetts, back when I was a student at Boston University. Those Chili Cheese Enchiladas were so good – and so simple! Flour tortillas stuffed with delicious chili, topped with shredded cheese, then baked until hot and bubbly.
Of course, you’ll want to make sure that the chili you put in these Chili Cheese Enchiladas is delicious and flavorful. Jack’s Chili recipe is a favorite at our house – and what we used in our recipe today. But if you’d like to experiment with other chili recipes, click here to check out all of the different chili recipes on our site.
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Chili Cheese Enchiladas
Note: Prep or cook time does not include time to prepare chili. Plan accordingly.
- 4 cups Jack’s Chili (or your own favorite chili recipe)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 2 cups shredded cheddar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 shakes of your favorite hot sauce
- 6 8-inch flour tortillas
- 2 cups shredded jack cheese
- 2 tomatoes, seeded and diced
- 1/4 cup cilantro chopped
- 1/4 cup red onion minced fine
- Heat chili to hot and hold.
- Preheat oven to 425 degrees F.
- In a medium sauce pan over medium heat, melt butter and add flour. Cook over medium heat for three minutes stirring often.
- Add cold milk one third at a time, mixing each third in before you add the next. The mixture will start out thick then thin down as you add the remaining milk.
- Add cheddar, salt, pepper and hot sauce and stir. Add more milk if too thick.
- Ladle a little of the sauce in the bottom of a 9X13 pan. Lay out the six tortilla shells on your counter and divide the chili between them filling one at a time.
- Fold in each side and place seam down in the pan.
- Repeat for remaining five.
- Pour the remaining sauce over the tops of each and cover with the jack cheese.
- Bake uncovered for 30 minutes then finish under the broiler to brown the tops.
- Serve with diced tomatoes, cilantro and minced red onions on each portion.
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Chicken Enchiladas with White Sauce
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