Chili And Enchiladas
A hearty dish combining seasoned chili meat wrapped in tortillas, topped with melted cheese—perfect for casual gatherings and comfort food lovers seeking bold flavors.
Ingredients
Instructions
- Brown the ground meat and drain excess fat.
- In a saucepan, add the cooked meat along with flour, chili blend, salt, minced onion, tomato sauce, onion salt, and hot water.
- Cook the mixture until it thickens and flavors meld.
- Dip the flour tortillas in hot water to soften.
- Place a spoonful of the chili meat mixture onto each tortilla and roll up.
- Arrange the rolled tortillas in a baking dish.
- Pour the remaining chili mixture over the assembled tortillas.
- Sprinkle grated cheese evenly over the top.
- Bake in a preheated oven until the cheese is melted and bubbly.
Tips & Substitutions
For a richer flavor, consider using a combination of ground beef and pork. If you want a vegetarian version, swap ground meat for black beans or lentils. Make sure to fully drain the meat before adding other ingredients to avoid a watery consistency. To enhance the chili blend, add a dash of cumin or smoked paprika for extra depth.
Serving Suggestions
Serve the chili enchiladas with a side of Mexican rice or a fresh garden salad for a balanced meal. They pair beautifully with *Easy Mexican Cornbread* for a comforting feast. Consider adding a dollop of sour cream or guacamole on top for added creaminess and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish, cover, and heat in 30-second intervals until warmed through. Alternatively, bake in the oven at 350°F for about 15-20 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Chili And Enchiladas contains roughly 525 calories, with 14g protein, 88g carbohydrates, and 12g fat. It is an excellent source of iron (29% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1095mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chili mixture and roll the tortillas in advance. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding a few extra minutes to ensure it's heated through.
What type of cheese is best for topping?
Cheddar cheese is a classic choice for its sharp flavor, but feel free to experiment with Monterey Jack or a Mexican blend for a creamier texture. For a gourmet twist, consider using crumbled queso fresco or even a sprinkle of feta for added tang.
Can I freeze the chili enchiladas?
Absolutely! Allow the enchiladas to cool completely before wrapping tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).