Cheesy Chili Enchiladas
Bring bold Tex-Mex flavors to your table with these irresistible Cheesy Chili Enchiladas! Packed with a hearty chili filling made from ground beef (or turkey for a leaner twist), black beans, tomatoes, and green chilies, these enchiladas are a warm, comforting meal that’s easy to prepare. The creamy cheddar cheese melts beautifully inside and on top, while the rich enchilada sauce ties everything together for an explosion of flavor. Rolled in soft flour tortillas and baked until bubbly, this dish is perfect for family dinners or casual entertaining. Garnish with fresh cilantro for a pop of color and freshness, and serve with a side of rice or a crisp green salad for a complete, crowd-pleasing meal. Ready in under an hour, these baked enchiladas are your next go-to dinner recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 4 ounces canned green chilies
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces flour tortillas (8-10 inches)
- 3 cups shredded cheddar cheese
- 2 cups enchilada sauce
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Stir in the diced tomatoes with their juice, black beans, green chilies, chili powder, cumin, salt, and black pepper. Simmer for 5 minutes to combine flavors.
Spread 1/4 cup of the enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Lay a flour tortilla flat and spoon approximately 1/2 cup of the chili filling into the center. Sprinkle with a small handful of shredded cheddar cheese.
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the top with the remaining shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
