Chili Cheese Enchiladas

Our Chili Cheese Enchiladas are easy, cheesy and delicious. Make this recipe with leftover chili!

📝 Ingredients

• 4 cups Jack’s Chili (or your own favorite chili recipe)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups whole milk
• 2 cups shredded cheddar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 shakes of your favorite hot sauce
• 6 8-inch flour tortillas
• 2 cups shredded jack cheese
• 2 tomatoes, seeded and diced
• 1/4 cup cilantro chopped
• 1/4 cup red onion minced fine

👨‍🍳 Instructions

1. 1Heat chili to hot and hold.
2. 2Preheat oven to 425 degrees F.
3. 3In a medium sauce pan over medium heat, melt butter and add flour. Cook over medium heat for three minutes stirring often.
4. 4Add cold milk one third at a time, mixing each third in before you add the next. The mixture will start out thick then thin down as you add the remaining milk.
5. 5Add cheddar, salt, pepper and hot sauce and stir. Add more milk if too thick.
6. 6Ladle a little of the sauce in the bottom of a 9X13 pan. Lay out the six tortilla shells on your counter and divide the chili between them filling one at a time.
7. 7Fold in each side and place seam down in the pan.
8. 8Repeat for remaining five.
9. 9Pour the remaining sauce over the tops of each and cover with the jack cheese.
10. 10Bake uncovered for 30 minutes then finish under the broiler to brown the tops.
11. 11Serve with diced tomatoes, cilantro and minced red onions on each portion.