Recipe by Not Linda
Very simple, hearty and delicious take on enchiladas. The last time we made enchiladas, we ran out of the chicken mixture we were using for the filling...but we had some leftover chili, so my resourceful DH used that to stuff the last tortilla. The results were fabulous! Tonight, it was chili filling all the way!!
Top Review by Starrynews
Yum, this was a big hit! I used leftovers from our favorite vegetarian chili and homemade Mesa Red Sauce (Recipe #370752). I switched out for corn tortillas due to dietary needs. Filling and flavorful, and this could easily be changed based simply on what kind of chili leftovers are around. Thanks for sharing! PAC Spring '12
- 8 -10 small flour tortillas
- 12 ounces enchilada sauce (I recommend Trader's Joe's)
- 3 cups chili (amount approximate, thicker is better, use your leftovers!!)
- 1⁄2 cup queso sauce (I recommend Tostitos brand Monterey Jack)
- 1 cup four-cheese Mexican blend cheese
- sour cream (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
- Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
- Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
- Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
- Warm queso slightly then drizzle lightly over tortillas.
- Finish by topping with shredded cheese.
- Bake at 350F for 30 minutes, until sauce is bubbly.
- Serve with a dollop of sour cream, if desired.