Easy Chili Cheese Enchiladas

Soft tortillas are filled with cheddar cheese and onion then covered with Wolf's brand chili and more cheddar then baked until melted and bubbly. Shown with warmed Old El Paso Fat Free Refried beans topped with cheddar cheese and onion.

Photo by Diane V.
Easy cheese chili enchiladas
Eas chili cheese enchiladas
Photo by Diane V.
Eas chili cheese enchiladas
Eas chili cheese enchiladas

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 6

    (6-inch) soft flour tortillas

  • 1

    (15-ounce) can Wolf brand chili with no beans

  • Salt and black pepper, to taste

  • 1/8

    teaspoon ground cumin

  • 1

    (8-ounce) block medium cheddar cheese, shredded

  • 1/4

    cup finely diced onion

  • TOPPINGS:

  • Sour cream, hot taco sauce, chopped green onions

Directions

Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)

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