Chili Cheese Enchiladas
These Chili Cheese Enchiladas are a combination of two of my favorite meals, Macro Friendly Chili and homemade soft, delicious and cheesy enchiladas. They’re full of ground turkey and beef, chili beans and tons of flavor. A perfect way to use up any extra chili.
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?
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.
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:
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.
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 chili cheese 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.
If you like this recipe be sure to check out some of our others easy meals!
“ohsnapmacros – Chili Cheese Enchiladas”
|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 diced green chilies|
|1.5 cups 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|