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Chili Enchiladas
When you think of Tex-Mex or Mexican cuisine you can't help but think of enchiladas! Being from Texas I love either of these cuisines and there subtle differences. Since the base of this chili is beef you'll find it using a red sauce. If we made this chicken or vegetarian style I would have gone with a green sauce.
I love to make a big pot of chili - sometimes with beef or chicken, sometimes vegetarian. Regardless, there are always leftovers! This recipe is super easy and is a great way to use the leftovers from chili night. Try the Texas 3 Chiles Chili or the Spicy Black Bean Chili for a quick and easy dinner.
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Ingredients:
- 2 or 3 cups leftover chili - your choice, I used the Texas 3 Chiles Chili
- 1 cup reduced fat Jack cheese
- 6 corn tortillas
Directions:
- Heat oven to 400 degrees
- Spray a small casserole dish with pan spray
- Warm tortillas in microwave or oven until softened
- Fill each tortilla with equal amounts of chili and cheese leaving some to spread on top
- Roll enchiladas and place in a casserole dish, seam side down
- Top enchiladas with remaining chili and cheese
- Bake in oven until cheese on top is melted and enchiladas are heated through
Serves: 3
Nutritional Information (per serving):
Calories 404
Protein 29g
Carbs 30g
Fat 18g
Sat Fat 7g
Trans Fat 0g
Fiber 6g
Sodium 272mg
Sugar 4g
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