Cheesy Chili Enchiladas Recipe

Name: Cheesy Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1 1/2 teaspoons chili powder, divided; 2 (8 ounce) cans no-salt-added tomato sauce; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne; 6 (6 inch) corn tortillas; 1 (4 ounce) can whole green chilies, drained and cut into 6 strips; 1/2 cup sliced green onion, divided; 1/4 cup chopped seeded tomatoes, plus; 2 tablespoons chopped seeded tomatoes; 1/4 cup sour cream, plus; 2 tablespoons sour cream

Servings: persons

1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 1/2 teaspoons chili powder, divided
2 (8 ounce) cans no-salt-added tomato sauce
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
6 (6 inch) corn tortillas
1 (4 ounce) can whole green chilies, drained and cut into 6 strips
1/2 cup sliced green onion, divided
1/4 cup chopped seeded tomatoes, plus
2 tablespoons chopped seeded tomatoes
1/4 cup sour cream, plus
2 tablespoons sour cream

1
Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne.
2
Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions.
3
Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 1 1/2 teaspoons chili powder, divided, 2 (8 ounce) cans no-salt-added tomato sauce, and more.

Yes, Cheesy Chili Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chili Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions