Under 15 Minutes
Cheese and Chili Enchiladas
It's dos kinds of chilis for dos times the flavor—an incredible, cravable combination of spicy HORMEL® Chili With Beans and CHI-CHI'S® Diced Green Chilies.
1 1/2 cups shredded Cheddar cheese, divided
1 cup shredded Monterey Jack cheese
3 tablespoons CHI-CHI'S® Diced Green Chilies, drained
6 CHI-CHI'S® 6 inch Fajita Tortilla, heated
2 (15-ounce) cans Hormel® Chili With Beans, drained
1 cup CHI-CHI'S® Enchilada Sauce
1. Heat oven to 350ºF. Lightly grease 11x7-inch baking dish.
2. In medium bowl, combine 1 cup Cheddar cheese and chilies; mix well.
3. Add chili to cheese mixture. Spoon about 1/2 cup of chili mixture onto each tortilla. Roll-up to enclose filling. Place seam-side down in baking dish. 4. filling. Place seam-side down in baking dish.
4. Drizzle with 1/2 cup enchilada sauce. Sprinkle with remaining Cheddar cheese. Bake enchiladas 30 to 40 minutes or until hot and cheese is melted. Serve with remaining heated enchilada sauce.