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Recipes / Cheesy Enchiladas
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 cups shredded Cheddar and Monterey Jack cheese blend
  • 1 can (4 oz each) diced green chilies, drained
  • 1 can (19 oz each) Wolf Brand® Chili with Beans, divided
  • 8 corn tortillas (6 inch), warmed
  • 2 tablespoons water
  • Sour cream and chopped onion, optional
Makes: 4 servings (2 enchiladas each)
NUTRITION INFORMATION PER SERVING

526

CALORIES

36g

CARBS

26g

PROTEIN

Cheesy Enchiladas

Corn tortillas filled with chili, green chilies and cheese, then topped with more chili and cheese

15

PREP TIME
(MINUTES)

50

TOTAL TIME
(MINUTES)

4

SERVINGS

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DIRECTIONS
  • 1. Preheat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray; set aside. Stir together cheese and green chilies in medium bowl; set aside.
  • 2. Spoon 2 tablespoons chili and 2 tablespoons cheese mixture onto each tortilla. Roll up and place seam-side down in prepared baking dish.
  • 3. Combine remaining chili and water; spoon over top of enchiladas. Top with remaining cheese mixture and cover with foil.
  • 4. Bake 25 minutes or until enchiladas are hot and cheese is melted. Remove foil; bake 10 minutes more. Serve with sour cream and onion, if desired.
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