Chili Cheese Enchiladas

READY IN: 35mins
Recipe by brittnimichele

Cheap and easy to make both my hubby and 3yr old are very picky eaters and they love these.

Top Review by Kemoria L.

In no way, shape, or form does this recipe call for a whole lb of velveeta. A half a pound - possibly a fourth a pound is more than enough. Nonetheless this recipe is delicious. Just a lot less cheese.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Brown ground beef drain put back in pan.
  3. Add about 3/4 can of chili to ground beef.
  4. Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
  5. Add cubed velveeta to ground beef and chili.
  6. Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
  7. Heat mix in large skillet on medium until all the cheese is melted.
  8. Grease lightly a 9 x 13 casserole pan.
  9. Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
  10. Roll them up and place in casserole dish ( should fit 8 to 10).
  11. If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
  12. Spoon that over all tortillas should cover all of them.
  13. Sprinkle remaining shredded cheese on top.
  14. Put in oven and Bake for 15 mins or until cheese on top is melted.

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