Simple Chili Enchiladas (the non-authentic kind)

Elise Malm


Growing up my mom would make this as a quick and easy dinner. I remember going into the kitchen as she would pull them out of the oven. I also remember somewhat drooling (wishing I could have the whole pan). [My mom is the type of lady who can go into any restaurant and enjoy something. But her trick was that she can recreate almost anything she tries. And I was lucky enough to be taught by her.] They are one of my favorite things to make/eat. I hope you enjoy them. Don't be daunted by the instructions. They are easier than they seem.


★★★★★ 1 vote

20 Min
10 Min


  • 2 c
    cheddar cheese
  • 2 can(s)
    nally's chili (original or hot)
  • 14
    corn tortillas
  • 1 can(s)
    water (a refill from the nally chili can)
  • 9x13
    casserol dish

How to Make Simple Chili Enchiladas (the non-authentic kind)


  1. Pre-Heat oven to 350 degrees. Put a wide and deep skillet over med-hi heat.
  2. Add the cans of chili to the skillet and refill one of the cans with water and put it in the skillet as well. Stir together and bring to a boil.
  3. While it is coming to a boil get out your shredded cheese, tortillas, and 9x13 baking dish out.
  4. Once the chili mixture is to a boil, turn down the heat to just before med.
  5. Take one of your tortillas and submerge it in the chili mixture for about 5-7 seconds (this can be VERY tricky the first time you try it). What you are looking for is a tortilla that you can roll (normally corn tortillas break if you roll them while they are cool). If you have it in too long, you will notice, that the tortilla will fall apart when you use your tongs to pull it out. I encourage you to take an extra one out and practice this, at least once. To transfer the tortilla to the baking dish I use tongs and a slotted spoon and gently lift it over to the baking dish. (if this is your first tortilla, put it against the long side of the dish and over to one side. So that your tortilla is half up and half laying down on the dish)
  6. Once you have your first tortilla done, use your slotted spoon and take out aprox. 1/4 c. of the chili substance (i.e. beans, meat, veggies, etc.), drain the liquid, and spread (using your spoon) it in the folded section, evenly. Now add a small pinch of cheese over it. Take one edge (i use the bottom edge) and, in 1 motion, pull it over the top of the substance and tuck it under, and continue rolling it until the tortilla is completely covering the substance and it is in a roll.
  7. Repeat step 5 and 6 until you have filled your pan or all the tortillas are gone. You will have to make 2 rows and push them up against each other. You should hopefully have finished all the substance, in the tortillas. If you haven't that's okay. Now take the left over liquid and pour it evenly over the whole dish. Add the remainder of the cheese and more if you'd like.
  8. Put your pan in the oven and cook about 10 minutes until the cheese is melted. If you want your dish extra hot you can put it in there until it is bubbly.
  9. Now ENJOY! Please let me know what you think or if you are confused. (there are a lot of instructions and I can see confusion easily coming, haha)

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