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
We made this using our leftover chili and it was simply delicious! Wouldn't change a thing.
I made this last night after googling 'leftover chili recipes'. Followed the direction but added sliced black olives and japs on top of the enchiladas while baking. Served with sliced lettuce, avocado, and Greek yogurt substituting for sour cream. My chili was vegetarian- black bean and kidney bean. I used weight watchers cheese. It was all really delicious- husband loved it too.
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]
I made this great recipe using leftover chili and corn tortillas. The enchilada sauce I made was Mexican Enchilada Sauce #109685. I loved the queso sauce in this. Thanks for sharing a recipe that I know I'll make often. Made for Spring PAC 2012.
Great way to use up leftover chili. (I always make too much). I liked the addition of the queso. I used 1890 San Antonio Enchilada Sauce for the sauce. I am going to try this with corn tortillas next time, as I prefer them. Made for Spring 2012 Pick a Chef game.