Chili Cheese Dogs
Corn Chip Pie
Chili Taco Pizza
Classic Chili Pie
Layered Chili Salad
Chili and Cheese Burritos
Cornbread Chili Casserole
Best-Ever Turkey Chili
Tex Mex Quesadillas
Chili Corn Chowder
Cheesy Chili Mac
Chili Deep Dish Pie
Chili Cheese Omelet
Chili Cheese Dip
Makes 4 servings (2 enchiladas each)
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
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.
Spoon 2 tablespoons chili and 2 tablespoons cheese mixture onto each tortilla. Roll up and place seam-side down in prepared baking dish.
Combine remaining chili and water; spoon over top of enchiladas. Top with remaining cheese mixture and cover with foil.
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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