Cheesy Chili Enchiladas

“If you love chili and cheese, this recipe is for you.”


  • 1/4 cup vegetable oil
  • 1 (10 ounce) package corn tortillas
  • 1 (16 ounce) package Cheddar cheese, grated
  • 2 (19 ounce) cans chili without beans (such as Wolf Brand (R))
  • 1 small onion, chopped
  • 1 (8 ounce) package processed cheese, cubed, divided


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish.
  2. Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
  3. Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
  4. Bake in the preheated oven until hot and bubbly, about 20 minutes.
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