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Chili Cheese Enchiladas - A Family Feast

Chili Cheese Enchiladas

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 servings


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
  • 1½ cups whole milk
  • 2 cups shredded cheddar
  • ½ teaspoon kosher salt
  • ¼ 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
  • ¼ cup cilantro chopped
  • ¼ cup red onion minced fine


  1. Heat chili to hot and hold.
  2. Preheat oven to 425 degrees F.
  3. In a medium sauce pan over medium heat, melt butter and add flour. Cook over medium heat for three minutes stirring often.
  4. 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.
  5. Add cheddar, salt, pepper and hot sauce and stir. Add more milk if too thick.
  6. 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.
  7. Fold in each side and place seam down in the pan.
  8. Repeat for remaining five.
  9. Pour the remaining sauce over the tops of each and cover with the jack cheese.
  10. Bake uncovered for 30 minutes then finish under the broiler to brown the tops.
  11. Serve with diced tomatoes, cilantro and minced red onions on each portion.