Chili Cheese Enchiladas
Why you’ll love this recipe
- Chili cheese enchiladas are high protein and easy to put together during the week.
- The combination of chili and enchiladas might be my favorite combo yet.
- This dish is hearty and packs so much flavor.
- Both kids and adults love this recipe.
- You can easily add hidden veggies to this dish like bell peppers, zucchini, spinach or carrots as desired.
- Using pantry staples this dish is a easy one to always have readily available.
Can you freeze this chili?
Definitely. I like using Souper Cubes to freeze soups and stews. They make is really easy to freeze this macro friendly chili in single serve portions. Use code: OHSNAPMACROS10 to get 10% off your first order of Souper Cubes. Use 3 servings in the chili cheese enchiladas and freeze the rest to use later.
What toppings do you put on chili cheese enchiladas?
We like to use Greek yogurt our sour cream, red onion and Sweet Heat Jalapenos on these chili cheese enchiladas. It is delicious with or without toppings.
Do you have to use a Instant Pot?
No! You can make the chili for chili cheese enchiladas on the stove as well. Simply brown your meat directly in the pan, add all the ingredients and bring to a boil. Once the chili is boiling, reduce to a simmer, cover and let simmer for 30 minutes. Be careful not to over simmer as you will loose liquid.
You can also make this in the crockpot. Using the same method as above place the lid o the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3. Again, be careful not to over cook and loose liquid.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for the full list and instructions for Chili Cheese Enchiladas.
Ground Turkey and Ground Beef: this recipe calls for a pound of lean ground turkey and ground beef. You can substitute with any ground meet like ground chicken or all turkey.
Fire Roasted Tomatoes: a lot of delicious flavor comes from the fire roasted tomatoes. I would only suggest substituting out one can with regular. I have also made this recipe with different flavored diced tomatoes and had great results. Sweet onions and garlic was great.
Green Chilis: you can use green chilis or chopped jalapenos for added spice.
Chili Beans: we love adding beans to our chili and the BUSH’S BEST Mixed Beans in a Mild Chili Sauce. You can substitute with other brands but I have found this one adds the best flavors.
Tortillas: this recipe uses Mission Carb Balance tortillas but you can substitute with your favorite tortillas. Egg White wraps would even make a great low carb option for these chili cheese enchiladas.
Green Enchilada Sauce: you can use your favorite green enchilada sauce or completely omit.
Cheese: inside the enchiladas this recipe uses cheddar cheese with Monterey Jack on the top. If you want to lower the fat and calories use low fat cheeses.
How to make these enchiladas:
Make the chili for chili cheese enchiladas:
Step 1
Turn instant pot to sauté, drizzle the bottom with a smidge of olive oil just to avoid the meat sticking. Add garlic and cook until fragrant.
Step 2
Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
Step 3
While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
Step 4
Put on the lid and set to pressure cook for 30 minutes. You can let this self release all the way or quick release. This will make 10 servings total. You will only use 3 servings of chili for the chili cheese enchiladas. Reheat the chili throughout the week for other meals, or freeze for later.
For the enchiladas:
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Add 3 servings of chili (approx. 1170 grams) to a strainer. Remove most of the liquid and set aside.
In a 9 x 13 inch baking sheet pour a few spoonful’s of the chili liquid on the bottom.
Step 3
Lay one tortilla out and add 1/8 of the chili, 2 Tbsp. (14g) cheddar cheese, roll up into a enchilada and place in the baking dish. Repeat with all 8 tortillas.
Note: for best accuracy weight your total drained chili and divide by 8. This will be the total meat mixture you add to each tortilla.
Step 4
Once you have rolled all 8 tortillas pour the chili liquid you strained on top of enchiladas. Add the green enchilada sauce to the top.
Step 5
Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
Step 6
Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.
If you like this recipe be sure to check out some of our others easy meals!
- Macro Friendly Chili
- Hot Honey Lemon Pepper Wings
- Air Fryer Halibut
- Creamy Cajun Shrimp Pasta with Sausage
- Turkey Sweet Potato Hash
Chili Cheese Enchiladas
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chili Cheese Enchiladas
Equipment
- Instant Pot
Ingredients
- 1 lbs lean ground beef (93/7)
- 1 lbs lean ground turkey (99/1)
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 bell peppers, chopped (1 green, 1 red)
- 2 cans diced Fire Roasted Tomatoes (14oz cans)
- 1 can tomato paste (6oz)
- 1 can can diced green chilies
- 1.5 cup beef broth
- 1 can BUSH'S BEST Mixed Beans in a Mild Chili Sauce – 15.5 Oz
- 4 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp salt
- 1 tsp pepper
For the Enchiladas:
- 8 Mission Carb Balance Flour Tortillas
- 1 cup (112g) shredded Cheddar Cheese
- 1 La Victoria Sauce Enchilada Green Mild Can – 10 Oz
- 3/4 cup (84g) shredded Monterey Jack Cheese
Instructions
For the chili:
- Turn instant pot to sauté, drizzle the bottom with olive oil just to avoid the meat sticking. Add garlic and cook until fragrant.Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
- While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
- Put on the lid and set to pressure cook for 30 minutes. You can let this self release all the way or quick release.This will make 10 servings total. You will only use 3 servings of chili for the enchiladas. Reheat the chili throughout the week for other meals, or freeze for later.
For the enchiladas:
- Preheat the oven to 350 degrees Fahrenheit.
- Add 3 servings of chili (approx. 1170 grams) to a strainer. Remove most of the liquid and set aside.In a 9 x 13 inch baking sheet pour a few spoonful's of the chili liquid on the bottom.
- Lay one tortilla out and add 1/8 of the chili, 2 Tbsp. (14g) cheddar cheese, roll up into a enchilada and place in the baking dish. Repeat with all 8 tortillas.Note: for best accuracy weight your total drained chili and divide by 8. This will be the total meat mixture you add to each tortilla.
- Once you have rolled all 8 tortillas pour the chili liquid you strained on top of enchiladas. Add the green enchilada sauce to the top.
- Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
- Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- I have taken into account the Carb Smart tortilla variance. Calories and macros are correct and not adjusted to be Net Carb.
- Use any type of beans.
This is the first enchilada recipe that I’ve tried and really liked!! And I like that I can freeze the chili to make future enchiladas!
What alternative can you do for the canned green chilli sauce I can’t find it anywhere
It’s just a can of diced green chilies, not a sauce. Usually by the beans or enchilada sauce. Just omit if you can’t find them.
So so good! This was such an easy dinner to make and so delicious! I had some left over chili so I’m planning on just eating the chili as leftovers today! Can’t wait to make this again!
I’m a Texas girl who loves enchiladas. These are easy and delicious, especially if you make the chili in advance. Flour tortillas are not traditional and I was skeptical but they were so good. I’ve made with both green and red enchilada sauce, and with regular flour (not low carb) and a flour/corn tortilla blend and they have turned out great every time. Thank you for another wonderful recipe!
These enchiladas were just perfect! And I have chili prepped as well. I added a little cayenne pepper to mine because I like it a little spicier but other than that I prepared it as instructed and I love both recipes!
Can I have the macros for just the chili?
Macro Friendly Chili details on just the chili are in the chili blog post.