Food and Recipes Dinner Chili Cheese Enchiladas 5.0 (1) 1 Review A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving – you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas aren’t just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on February 12, 2020 Print Share Share Tweet Pin Email Photo: Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 35 mins Yield: 4 serves Ingredients 3 tablespoons canola oil 3 tablespoons all-purpose flour 3 tablespoons chili powder 5 teaspoons double-concentrated tomato paste 1 teaspoon ground cumin 3/4 teaspoon garlic powder 1/2 teaspoon kosher salt 2 1/4 cups lower-sodium chicken broth 13 (5 1/2-inch) corn tortillas 1 (16-oz.) block Colby Jack cheese, shredded (about 4 cups), divided 1/2 cup thinly sliced red onion 1/3 cup crema or sour cream Directions Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat; let cool 5 minutes. Spread 1/2 cup sauce in bottom of a 13- x 9-inch baking dish. Dip each tortilla in sauce, letting excess drip off. Place 1/4 cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining 3/4 cup shredded cheese. Bake in preheated oven until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion slices, and drizzle with crema. Print