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Cheese and Chili Enchiladas

Cheese and Chili Enchiladas

Gluten Free:
No
Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 2 (8 votes cast)

Ingredients

This recipe is recommended for 4 servings
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 3 tablespoons CHI-CHI'S® Diced Green Chilies, drained
  • 6 CHI-CHI'S® 6 inch Fajita Tortilla, heated
  • 2 (15-ounce) cans Hormel® Chili With Beans, drained
  • 1 cup CHI_CHI'S® Enchilada Sauce

Directions

  1. Heat oven to 350ºF. Lightly grease 11x7-inch baking dish.
  2. In medium bowl, combine 1 cup Cheddar cheese, Monterey Jack cheese and chilies; mix well.
  3. Add chili to cheese mixture. Spoon about 1/2 cup of chili mixture onto each tortilla. Roll-up to enclose filling. Place seam-side down in baking dish.
  4. Drizzle with 1/2 cup enchilada sauce. Sprinkle with remaining Cheddar and Monterey Jack cheese. Bake enchiladas 30 to 40 minutes or until hot and cheese is melted. Serve with remaining heated enchilada sauce.