Chili Stuffed Enchiladas

Recipe by Not Linda
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8 -10
  • 12
    ounces enchilada sauce (I recommend Trader's Joe's)
  • 3
    cups chili (amount approximate, thicker is better, use your leftovers!!)
  • 12
    cup queso sauce (I recommend Tostitos brand Monterey Jack)
  • 1
    cup four-cheese Mexican blend cheese
  • sour cream (optional)
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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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