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Chili Cheese Enchiladas

These Chili Cheese Enchiladas combine a savory ground beef (or turkey) filling with a spicy, tangy enchilada sauce and lots of melty cheese for comfort food perfection. Quick enough for busy weeknights and versatile enough to customize with your favorite toppings, they’re sure to become a go-to Tex-Mex favorite in your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or ground turkey
  • 1 (15 oz) can red enchilada sauce
  • 1 (10 oz) can diced tomatoes with green chilies Rotel style
  • 1 (15 oz) can chili beans or black beans drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 8 large flour tortillas or 10 small tortillas
  • 3 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • Fresh cilantro chopped, optional for garnish
  • Sour cream for serving

Equipment

  • Large skillet
  • 9x13 baking dish

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9x13 baking dish.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened.
  3. Add the minced garlic and cook for about 30 seconds, being careful not to burn it.
  4. Add the ground beef or turkey to the skillet and cook until it is evenly browned, breaking it up as it cooks. Drain off any excess fat if necessary.
  5. Stir in the red enchilada sauce, diced tomatoes with green chilies, and drained chili beans. Mix well.
  6. Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Allow the sauce and flavors to simmer until slightly thickened.
  7. Spoon some of the chili mixture in the center of each tortilla, sprinkle with a generous handful of shredded cheese, then roll them up and place seam-side down in the baking dish.
  8. Pour any remaining sauce over the enchiladas and sprinkle the rest of the cheese on top.
  9. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is bubbly and beginning to brown at the edges.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh chopped cilantro and add a dollop of sour cream on top.

Notes

This recipe is versatile: you can swap ground beef for turkey or even a plant-based alternative for a vegetarian version. The enchiladas reheat beautifully and taste even better the next day as the flavors meld together. For a gluten-free twist, try using corn tortillas, and consider serving with cilantro-lime rice, Mexican street corn, or a crisp green salad. Adjust the spice level to your taste by adding jalapeños or chipotle peppers.