Chili and Enchiladas
Indulge in the ultimate Tex-Mex comfort food with this hearty Chili and Enchiladas recipe, where robust flavors meet cheesy, oven-baked perfection. This two-in-one dish combines a rich, homemade chili—made with seasoned ground beef, beans, and aromatic spices—with tender corn tortillas stuffed and smothered in zesty enchilada sauce and melty cheddar cheese. The chili’s deep, smoky flavors pair perfectly with the cheesy, baked goodness of the enchiladas, creating a dynamic plate that’s sure to satisfy. Perfect for weeknight dinners or casual gatherings, this recipe is as versatile as it is filling, with the option to garnish with fresh cilantro for a burst of freshness. Ready in just about an hour, this crowd-pleaser is proof that chili and enchiladas were meant to be together.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Paprika
- 14.5 oz Diced tomatoes, canned
- 2 tbsp Tomato paste
- 15 oz Kidney beans, canned and rinsed
- 15 oz Pinto beans, canned and rinsed
- 1 cup Water
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 tortillas Corn tortillas
- 2 cups Shredded cheddar cheese
- 10 oz Enchilada sauce, canned
- 2 tbsp Cilantro, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat and transfer the beef to a plate.
In the same pot, add 1 tablespoon of olive oil and sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the chili powder, cumin, and paprika, and cook for 30 seconds to toast the spices.
Add the diced tomatoes, tomato paste, kidney beans, pinto beans, water, salt, and black pepper. Stir to combine.
Return the cooked ground beef to the pot. Bring the mixture to a simmer, cover, and let it cook on low heat for 20 minutes, stirring occasionally.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds to make them pliable.
Spoon about 2 tablespoons of the chili mixture into the center of each tortilla. Sprinkle with a small amount of shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with all the tortillas. Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
To serve, plate the enchiladas and ladle additional chili on the side or over the top. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 29.9 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2380 mg | 183% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 5809 mg | 124% | |
*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.
