Easy 3-Ingredient Chili Cheese

These cheesy chili enchiladas have saved dinner in my house more nights than I can count They take barely any work but always deliver warm gooey comfort that tastes like you spent hours over the stove

Ever since my aunty taught me this shortcut version we have made it with every kind of chili and cheese from the cupboard It is our guaranteed solution when nobody feels like cooking but everyone wants something hearty

Ingredients

• Canned chili: Classic no-beans or vegetarian chili both bring a rich spicy sauce Opt for a brand with thick texture and robust spices for the best taste
• Flour tortillas: Soft and flexible ones make rolling and baking easier Warm tortillas before filling to prevent cracking and tearing
• Shredded cheese: A sharp cheddar or a blend of Mexican cheeses melts beautifully and makes every bite gooey Always grate your own cheese for the best melt and freshest flavor

Step-by-Step Instructions

Warm the Oven:

Preheat to three seventy five degrees Fahrenheit which creates the perfect environment for melting the cheese and bubbling the chili

Soften the Tortillas:

Warm each tortilla either briefly in the microwave or on a dry skillet twenty to thirty seconds per side Soft tortillas are easier to roll tightly around the filling

Spread the Foundation Layer:

Spoon a thin layer of chili into the bottom of a greased nine by thirteen inch baking dish This prevents sticking and infuses chili flavor into every enchilada

Fill and Roll the Tortillas:

Scoop two to three tablespoons of chili along the center of each tortilla Sprinkle generously with shredded cheese Roll the tortillas snugly and lay them seam side down in the dish This keeps them from unrolling as they bake

Final Chili and Cheese Blanket:

Pour the remaining chili over the top of the rolled tortillas then scatter the rest of the cheese on top for a golden bubbling finish

Bake to Perfection:

Slide the dish into the oven for twenty to twenty five minutes The cheese should be fully melted and the tops golden brown Let it rest for five minutes before slicing and serving so the filling stays together

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I always look forward to the cheese That crisp golden layer on top is my favorite part and my family always argue over who gets the bubbliest corner slice This dish reminds me of cozy weekends with my aunty when all that mattered was something hot and filling after a busy day

Storage Tips

Leftover chili cheese enchiladas keep well in an airtight container in the fridge for up to three days Reheat in the oven or microwave until warmed through For longer storage freeze individual portions wrapped tightly and thaw in the refrigerator before reheating

Ingredient Substitutions

Swap flour tortillas for corn if you prefer a different texture or gluten free needs Use any brand or style of chili like turkey or beyond meat for vegetarians Try Monterey Jack or pepper Jack cheese for extra flavor or sprinkling in diced jalapeños for more heat

Serving Suggestions

Top each serving with sour cream chopped cilantro or sliced green onions for freshness For extra zest add a drizzle of your favorite salsa I often pair this dish with a quick salad or steamed corn on the side to balance all the cheesy richness

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Cultural Context

This recipe is a classic American shortcut version of Tex Mex enchiladas It skips the scratch made sauce and slow cooked beef for pantry staples but keeps that true comfort food spirit Chili cheese enchiladas became a potluck and game night favorite in our community because they are affordable and hearty with minimal steps

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas work beautifully in this dish. Warm them first to prevent cracking while rolling.

→ Which cheese is best for the filling?

Cheddar, Monterey Jack, or a Mexican blend all melt well and add great flavor to the finished dish.

→ How do I keep enchiladas from getting soggy?

Warm the tortillas and use a light layer of chili in the pan. Don’t overfill with chili inside each tortilla.

→ Can I make this dish ahead of time?

You can assemble and refrigerate ahead. Bake just before serving for best texture and fresh taste.

→ What are good garnish options?

Try fresh cilantro, a dollop of sour cream, diced onion, or a drizzle of salsa for extra zest and color.