National Chili Day (yes, that’s really a thing) is Feb. 26. Not that you needed an excuse to eat chili, but hey, let’s make it better than ever by using it as a sauce on cheesy enchiladas.
When I simmer a pot of chili on the stove I’m not only looking forward to a big bowlful for dinner that night, I’m also looking forward to the leftovers. Leftover chili is delicious on its own but I like to use it to make other things. Especially when I don’t have enough left over for a full meal.
One of my favorite chili recipes is really quick to make but doesn’t have enough leftovers for another full meal.
When I have leftovers from this chili I make one of three things.
Or today’s recipe for Chili Enchiladas.
These are so easy to make. You warm the corn tortillas and fill each one with a bit of cheese. Roll them up and put into a casserole dish. Add the leftover chili over top and then a good sprinkle more of cheese. Bake until heated through. These are the best leftovers ever.
Here’s my recipe for Leftover Chili Enchiladas.
Chili Enchiladas
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
DESCRIPTION
You can use any leftover chili for this dish or use canned chili if you’re in a pinch.
Ingredients
- 1 Tbsp. neutral oil (like vegetable or grape seed)
- 12 small corn tortillas
- 1 and 3/4 cup finely shredded cheddar or bagged fancy shredded Mexican mixture of cheese, divided
- 4 cups chili
Instructions
- Preheat oven to 350F. Grease a 13×9 cake pan with the oil.
- Heat a frying pan over medium heat. Add a tortilla and cook until browned underneath and the flip and brown on the other side. Transfer to a plate and cover with aluminium foil. Repeat with remaining tortillas until all are lightly browned, being sure to keep the all covered up as you go.
- Working with one tortilla at a time, put a heaped tablespoon of cheese down the center of a tortilla. Roll it up and place it seam-side down in the oiled cake pan. Repeat with remaining tortillas arranging them in a single layer in the pan. Top evenly with chili and then with remaining cheese (you should have about 1/2 cup left for this topping).
- Bake uncovered until heated through, 30-35 minutes.
Jenny Flake says
Love this idea of chili enchiladas!! My kids will love this! Great recipe!