Cheesy Chili Enchiladas Recipe
Canned chili is the time saving key to this quick and zesty enchilada dish.
Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
I had spent the day making a pork green chili in the crockpot and when I came across this recipe, decided to try it with my homemade chili for a quick and easy dinner. I used what I had on hand, so I substituted flour tortillas for the corn, I had a partial jar of a medium queso cheese dip that I needed to use up, so I used it instead of the processed cheese and I skipped the onion completely as it was in my homemade chili. I warmed the flour tortillas in the micro, filled them with cheddar cheese, rolled as the recipe states and topped w/ the chili cheese sauce. Baked as directed. My husband and I both thought this was very good. I topped the enchiladas with sour cream and a medium salsa. I'll definitely make this again, but will be sure to have corn tortillas on hand when I do as I think they would lend a more authentic mexican flavor to the dish.
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.