Chili Cheese Enchiladas

Chili Cheese Enchiladas: A Tex-Mex Feast of Flavorful Bliss”

Welcome to a Tex-Mex extravaganza that will tantalize your taste buds – Chili Cheese Enchiladas. In this culinary journey, we’ll dive into the heart of Mexican-inspired cuisine, exploring the art of crafting enchiladas that are smothered in rich chili sauce and oozing with cheesy goodness. Get ready to embark on a flavorful adventure as we unravel the secrets to creating the perfect Chili Cheese Enchiladas, whether you’re serving up a weeknight dinner or hosting a festive gathering.


For the Chili Cheese Enchiladas:

  • 2 lbs ground beef or shredded chicken
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cheddar or Mexican blend cheese
  • 12 corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)


  1. Prep the Filling:
    • In a large skillet, heat the vegetable oil over medium heat. Add chopped onions and garlic, sautéing until softened. If using ground beef, add it to the skillet and cook until browned. If using shredded chicken, add it after sautéing the onions and garlic. Season with cumin, chili powder, smoked paprika, salt, and pepper.
  2. Bean and Corn Medley:
    • Stir in black beans, corn, and diced tomatoes with green chilies. Allow the mixture to simmer, letting the flavors meld and the excess liquid to evaporate. Remove the skillet from heat and set aside.
  3. Warm the Tortillas:
    • In a dry skillet or directly over a low flame, warm each corn tortilla for about 10-15 seconds on each side until pliable. This makes them easier to roll without cracking.
  4. Assembly Line:
    • Set up an assembly line with the tortillas, filling mixture, and shredded cheese. Spoon a generous amount of the filling onto each tortilla, sprinkle with cheese, and roll it tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
  5. Saucy Finish:
    • Pour your favorite enchilada sauce generously over the rolled enchiladas. Ensure they are fully coated for that saucy perfection. Top with more shredded cheese for an indulgent touch.
  6. Bake to Melty Bliss:
    • Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
  7. Garnish and Serve:
    • Sprinkle chopped cilantro over the top and serve the Chili Cheese Enchiladas hot. Add a dollop of sour cream on the side for that extra touch of richness.

Cook Notes

  • Tortilla Choices:
    • Experiment with different tortilla options such as flour or whole wheat for a unique twist on traditional corn tortillas.
  • Make-Ahead Tip:
    • Prepare the filling and assemble the enchiladas a day ahead. Refrigerate until you’re ready to bake, making it a convenient option for busy schedules.
  • Homemade Enchilada Sauce:
    • For an extra layer of flavor, consider making your own enchilada sauce using a blend of tomatoes, chili powder, cumin, and garlic.

Variations for Culinary Creativity

  1. Verde Enchiladas:
    • Substitute red enchilada sauce with green salsa for a tangy and mildly spicy verde version.
  2. Seafood Fiesta:
    • Incorporate shrimp or crab into the filling for a seafood-inspired twist. Top with a zesty lime crema for added freshness.
  3. Vegetarian Delight:
    • Skip the meat and create a hearty vegetarian filling with a mix of sautéed vegetables, black beans, and corn.
  4. Sweet Potato Sensation:
    • Roast sweet potato cubes and add them to the filling for a slightly sweet and satisfying variation.

Keto and Low-Carb Adaptations

Keto Version:

  • Cauliflower Power: Replace black beans and corn with cauliflower rice for a low-carb alternative. Load up on keto-friendly veggies like bell peppers and zucchini.
  • Cheese Shell Enchiladas: Create a cheese shell by melting and shaping cheese into flat rounds. Use these as the “tortillas” for a keto-friendly version.

Low-Carb Version:

  • Lettuce Wrap Wonder: Skip the tortillas altogether and create lettuce wraps with large, crisp lettuce leaves for a low-carb alternative.
  • Almond Flour Tortillas: Make or purchase almond flour tortillas to keep the carb count lower while still enjoying the essence of traditional enchiladas.

There you have it – a journey through the vibrant and savory world of Chili Cheese Enchiladas. Whether you’re a seasoned chef or a kitchen novice, this recipe is a testament to the joy of crafting delicious meals that bring people together. From the aromatic blend of spices to the gooey, melted cheese, every bite is a celebration of Tex-Mex flavors. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that promises satisfaction in every mouthful. Let the Chili Cheese Enchiladas become a star on your dining table, inviting everyone to savor the rich tapestry of taste. ¡Buen provecho!

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