These are chilli cheese enchiladas. When I tell you my family is obsessed, they are obsessed.
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Making the Filling
You’re going to brown a pound of ground beef first, then add some McCormick chili seasoning. Make sure all of your beef is coated well in that seasoning, and then once it is, you will be adding a can of red enchilada sauce. The small can is plenty here.
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After that, you will add in half a can of refried beans. I went with Rosarita because I think the flavor just adds a lot to this dish. Mash that all up and make sure everything is blended together really well until you achieve this texture.
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Rolling the Enchiladas
You will then shred up some Colby Jack cheese. Make sure you have a pretty good amount because you’re going to have it in the enchiladas as well as on top. I went with the small Guerrero Zero Net Carb tortillas because they make the perfect portion size for this meal.
You’re going to put that filling in each tortilla along with some cheese, roll them tightly and get them in a casserole dish.
Queso Topping and Baking
You will then take the pan you made your filling in, add half a jar of queso, a splash of milk, and mix it with the leftover beef. Make sure it is a thin, creamy texture to pour over your enchiladas.
Top with some additional shredded cheese. Pop it in the oven at 350 for 12 minutes, and you have enchiladas that the family will be begging for on repeat.