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Cheese and Chili Enchiladas

Cheese and Chili Enchiladas

It's dos kinds of chilies for dos times the flavor — an incredible, cravable combination of spicy Hormel® Chili With Beans and CHI-CHI'S® Diced Green Chilies.

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 (56 votes cast)
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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
  • 2 (15-ounce) cans HORMEL® Chili With Beans, drained
  • 6 CHI-CHI'S® Fajita Tortillas, heated
  • 1 cup CHI-CHI'S® Enchilada Sauce, divided

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 chili mixture onto each warm tortilla. Roll up to enclose filling. Place seam-side-down in baking dish.
  4. Drizzle filled tortillas with 1/2 cup enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake enchiladas 30 to 40 minutes or until hot and cheese is melted. Serve with remaining enchilada sauce.