Chili Enchiladas
Creamy, cheesy chili enchiladas with beef and onions, layered with tortillas and baked to golden perfection—comfort food perfect for family dinners and casual gatherings.
Ingredients
Instructions
- Brown the hamburger and chopped onion; drain off excess fat.
- Mix the canned chili into the meat and onion mixture.
- Line the bottom of a baking dish with flour tortillas.
- Pour a layer of the meat and chili mixture over the tortillas.
- Repeat the layers until all ingredients are used, finishing with a layer of tortillas and meat mixture.
- Top the assembled layers with shredded Cheddar cheese.
- Bake at 350°F for 30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added depth of flavor, consider using a mix of ground beef and pork for the filling. You can also substitute the cheddar cheese with Monterey Jack for a creamier texture. If you're short on time, pre-cooked rotisserie chicken can be used instead of browning hamburger. For a spicier kick, add diced jalapeños into the chili mixture.
Serving Suggestions
Serve the chili enchiladas with a side of Mexican rice or a fresh garden salad for a complete meal. You can also top them with sour cream, sliced avocados, or fresh cilantro for extra flavor. These enchiladas pair beautifully with Marie'S Black Bean Soup for a comforting dinner.
Storage & Reheating
Store leftover chili enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave single portions for a quicker option, ensuring they are covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Enchiladas contains roughly 934 calories, with 40g protein, 82g carbohydrates, and 49g fat. It is an excellent source of protein (81% of the Daily Value), calcium (63% of the Daily Value), and vitamin A (38% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1516mg per serving (66% 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 vegetarian?
Yes, you can easily make this dish vegetarian by substituting the hamburger with a meat alternative, such as lentils or black beans. You can also use a vegetable chili to maintain the flavor profile while making it plant-based.
Can I freeze chili enchiladas?
Absolutely! To freeze, assemble the enchiladas without baking them. Cover tightly with plastic wrap and then foil, and they can be stored in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What other toppings can I use?
In addition to cheddar cheese, try topping your enchiladas with crumbled queso fresco, diced tomatoes, or sliced olives. Fresh herbs such as cilantro or green onions can also add a refreshing touch. For a different flavor twist, consider adding a drizzle of your favorite hot sauce.
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).