3-Ingredient Chili-Cheese Enchiladas As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 35 minutes Prep Time 10 minutes Cook Time 25 minutes Rating 5 out of 5 stars (19) Ingredients 4 servings 1 [16.9 oz] carton Kettle & Fire Bone Broth Beef Chili With Beans Soup8 grain-free tortillas1 [8 oz] block Monterey jack cheese (Slice ¾ of the block into ¼-inch slices, shred the remaining ¼ of the block)Optional: thinly sliced green onions (for garnish) Calories BakingBeginnerDinnerDairyGluten-FreeQuick and EasyMexicanBudget-FriendlyGrainsSpicySavoryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 375 degrees F. Step 2 In a 2 ½ quart (or 9x13) baking dish, pour in ¼ of the carton of chili and using a rubber spatula, spread to evenly coat the bottom of the dish. Step 3 One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and warm for about 30 seconds on each side to make them more pliable. Once warmed, place two slices of cheese on one side of each tortilla, gently roll it up, and place it seam side down in the baking dish. Step 4 Once all the enchiladas are rolled, pour the remaining chili over the enchilada and using a rubber spatula, spread to evenly coat the tops of the enchiladas. Top with the remaining shredded Monterey Jack cheese. Step 5 Cover tighlty with foil and bake, covered, for 15 minutes. Remove the foil and continue to bake until the cheese is golden brown and bubbly, 8 to 10 minutes. Step 6 Remove from oven and sprinkle with the green onions to serve, if using.
