Chili Stuffed Enchiladas
- Reviews 8
Ready In: 40 mins
Serves: 4
Yields: 8-10 Enchiladas
Ingredients
- 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
- 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.
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