Description

These Chili Cheese Enchiladas with Tex-Mex Enchilada Sauce are everything you want in a comforting meal—melty cheese, hearty beef chili, bold spices, and soft corn tortillas, all baked together into one deliciously saucy dish. It’s a quick and easy Tex-Mex dinner that’s perfect for busy nights, meal prepping, or feeding a crowd. Customizable and freezer-friendly, these enchiladas are a guaranteed hit every time.

Ingredients

Scale

For the enchiladas:

10 corn tortillas
2 cups shredded cheddar cheese
1 small onion, finely chopped
1 can (15 oz) beef chili (no beans)
1 tablespoon olive oil

For the chili sauce:

2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 ½ cups beef broth
Salt to taste

For topping:

1 cup shredded cheddar cheese
Chopped green onions (optional)
Sour cream (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a saucepan over medium heat, whisk together the flour and olive oil to form a roux. Cook for about 1 minute, then stir in chili powder, cumin, garlic powder, and a pinch of salt. Slowly whisk in beef broth until smooth. Simmer until thickened, about 5 minutes. Set aside.

Heat a skillet with 1 tablespoon olive oil. Lightly fry each tortilla for a few seconds per side until pliable.

Spread a thin layer of chili sauce in the bottom of a 9×13-inch baking dish.

In each tortilla, add a small handful of shredded cheddar cheese and a spoonful of chopped onion. Roll up and place seam-side down in the baking dish.

Pour the can of beef chili over the rolled tortillas, spreading it evenly. Pour the homemade chili sauce on top, covering all the enchiladas.

Sprinkle the remaining 1 cup of cheese over the top.

Bake uncovered for 20-25 minutes, or until hot and bubbly.

Garnish with chopped green onions and serve with sour cream if desired.

Notes

Lightly frying the tortillas is key to preventing sogginess—don’t skip this step.
Use canned beef chili without beans for the smoothest texture and classic Tex-Mex flavor.
Make the enchilada sauce first so it has time to thicken and cool before assembling.
Add fresh toppings like green onions, sour cream, or avocado after baking for texture contrast.
Easily double the recipe for a larger crowd or freeze leftovers for later.
Pair with Mexican rice, refried beans, or a crisp salad to complete the meal.