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Chili Cheese Enchiladas
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
Cook Time 25 minutes
Total Time 40 minutes
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 beef in a large skillet; coat well with McCormick chili seasoning.
  2. Add the small can of red enchilada sauce.
  3. Add half a can refried beans; mash and blend well.
  4. Shred plenty of Colby Jack for filling and topping.
  5. Fill tortillas with beef mixture and cheese; roll tightly and place in a casserole dish. Leave a little beef filling in skillet.
  6. Mix half a jar queso and a splash of milk with remaining beef until thin and creamy. Pour over enchiladas; complete coverage isn't necessary.
  7. Top with additional cheese; bake at 350°F 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.