Ingredients
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8 - 10
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12
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3
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1/2
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1
-
-
-
-
-
-
-
-
-
-
Directions
Chili Stuffed Enchiladas, Very simple, hearty and delicious take on enchiladas. The last time we made enchiladas, we ran out of the chicken mixture we were using for the filling…but we had some leftover chili, so my resourceful DH used that to stuff the last tortilla. The results were fabulous! Tonight, it was chili filling all the way!!, So, this is Amazing. We’re doing low carb so I made the enchilada sauce with Swerve. And the tortillas were Carb smart but followed all other directions to the T. Thanks for a great way to use leftover chili. We ate two and froze the rest for great heat and eat enchiladas.
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
|
Warm Tortillas For About 30 Seconds in Microwave, Enough to Make Them Soft and Pliable. |
|
3
Done
|
Pour Enough Enchilada Sauce to Just Cover Bottom of Greased 9 X 12 Glass Baking Dish. |
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4
Done
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Fill Each Tortilla With About 1/3 Cup Chili No Need to Warm Up If You Are Using Leftovers. Roll Each Tortilla and Place Seam Side Down in the Sauce-Lined Pan. |
|
5
Done
|
Pour Remaining Enchilada Sauce Over the Stuffed Tortillas, Being Sure to Completely Cover All of Them. Use a Spoon to Spread Over Any Exposed Areas. |
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6
Done
|
Warm Queso Slightly Then Drizzle Lightly Over Tortillas. |
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7
Done
|
Finish by Topping With Shredded Cheese. |
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8
Done
|
Bake at 350f For 30 Minutes, Until Sauce Is Bubbly. |
|
9
Done
|
Serve With a Dollop of Sour Cream, If Desired. |
