By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 10
187 cal · 30 min
Chili Cheese Enchiladas
Recipe GLPRc8f75e8089103d
Rate this recipe
Average rating: 4.3 (1)
Soft corn tortillas filled with melted cheddar cheese and topped with a savory chili and cream cheese sauce, then baked until bubbling hot. Garnished with jalapeños for a touch of heat. A comforting, cheesy Mexican-inspired dish perfect for sharing.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cup cheddar cheese, grated, divided
1 cup prepared chili
10 corn tortillas
2 oz cream cheese
¼ cup enchilada sauce
fresh jalapeños, sliced
Directions
Preheat your oven to 350°F. Prepare an 8x8 inch baking dish by spreading the enchilada sauce evenly across the bottom.
In a small saucepan over medium heat, combine the prepared chili and cream cheese. Stir constantly until the cream cheese is fully melted and the mixture is heated through, about 3-4 minutes. Remove from heat.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them individually in a dry skillet over medium heat for about 10 seconds per side, until they are soft and pliable.
Lay each warm tortilla flat on a clean surface. Divide 1 1/2 cups of the grated cheddar cheese evenly among the tortillas, placing it in a line down the center of each one.
Roll each tortilla tightly around the cheese filling and place it seam-side down in the prepared baking dish.
Pour the chili and cream cheese mixture evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese over the top, then garnish with sliced fresh jalapeños.
Bake in the preheated oven for 20 minutes, or until the cheese is completely melted and the top is bubbling. Serve hot.
Comments
All ingredients are stocked at major Charlotte chains—cheddar and cream cheese at any grocery, canned enchilada sauce and chili at Walmart, Food Lion, Kroger, and ALDI, corn tortillas everywhere, and jalapeños in the produce section year-round. The real cost driver is the cream cheese and cheddar; a ten-serving batch will run $12–$15 total, bringing cost per serving to $1.20–$1.50, which is solid for a filling dinner. The stated 30 minutes ignores assembly and baking time; budget 50 minutes total, with about 15 minutes of hands-on work. This is a forgiving weeknight dish that holds together, reheats perfectly in the oven the next day, and feeds a family without fussiness, though the quality depends entirely on the chili and sauce you choose.
Sign in or create a free account to add your review.
