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    You are in: Home / Recipes / Chili Stuffed Enchiladas Recipe
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    Chili Stuffed Enchiladas

    Chili Stuffed Enchiladas. Photo by Starrynews

    1/4 Photos of Chili Stuffed Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Not Linda's Note:

    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!!

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    Ingredients:

    Serves: 4

    Yield:

    Enchila ...

    Units: US | Metric

    • 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:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
    3. 3
      Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Warm queso slightly then drizzle lightly over tortillas.
    7. 7
      Finish by topping with shredded cheese.
    8. 8
      Bake at 350F for 30 minutes, until sauce is bubbly.
    9. 9
      Serve with a dollop of sour cream, if desired.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 03, 2012

      55

      Yum, this was a big hit! I used leftovers from our favorite vegetarian chili and homemade Mesa Red Sauce (Mesa Red Sauce). 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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2012

      55

      We made this using our leftover chili and it was simply delicious! Wouldn't change a thing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2012

      55

      I freeze my chicken chili in 8-cup containers, so these enchiladas were an easy make for me! I pretty much followed your recipe, & now will keep it around to use again & again! Thanks so much for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chili Stuffed Enchiladas

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.3
     
    Calories from Fat 225
    40%
    Total Fat 25.0 g
    38%
    Saturated Fat 11.9 g
    59%
    Cholesterol 67.2 mg
    22%
    Sodium 2494.4 mg
    103%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 11.7 g
    47%
    Sugars 10.6 g
    42%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    queso sauce

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