These are chilli cheese enchiladas. When I tell you my family is obsessed, they are obsessed.

Watch the recipeBrittney Romero

Brittney Romero

Chili Cheese Enchiladas

Hands down one of my family’s favorite meals. These chili cheese enchiladas are easy to make, super cheesy and loaded with flavor, with a seasoned beef and refried bean filling and a quick queso topping.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1* packet McCormick chili seasoning
• 1 small can red enchilada sauce 10 oz*
• 1/2 can refried beans about 8 oz*, such as Rosarita
• 8 oz Colby Jack cheese shredded and divided*
• 8* small Guerrero Zero Net Carb tortillas
• 1/2 jar queso about 7.5 oz*
• 1 splash milk about 2 tablespoons*

Method

 

1. Brown a pound of ground beef in a large skillet, then add the McCormick chili seasoning. Make sure all of your beef is coated well in that seasoning.
2. Add the can of red enchilada sauce. The small can is plenty here.
3. Add in half a can of refried beans. Mash that all up and make sure everything is blended together really well.
4. Shred the Colby Jack cheese. Make sure you have a pretty good amount because it goes in the enchiladas as well as on top.
5. Put the filling in each tortilla along with some cheese, roll them tightly and get them in a casserole dish. Leave a little of the beef filling in the pan.
6. In the same pan, add half a jar of queso and a splash of milk and mix it with the leftover beef until it is a thin, creamy texture. Pour it over your enchiladas. Don’t worry about covering every part; it is just for added flavor.
7. Top with some additional shredded cheese and bake at 350°F for 12 minutes.

Notes

Amounts marked * are estimates based on the video.

I love the small tortillas for a good portion size, but you can definitely make bigger ones if you like.

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.

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.