Chili Cheese Enchiladas

These Chili Cheese Enchiladas are the perfect fusion of hearty chili and classic Tex-Mex comfort. Packed with two kinds of lean ground meat, smoky fire-roasted tomatoes, and mild chili beans, the rich and robust filling is slow-cooked to savory perfection in the Instant Pot.

Each tortilla is generously stuffed with this deeply spiced chili, wrapped snugly, and smothered in a duo of enchilada sauce and melty cheeses. Finished with a golden bubbly crust, this dish is a soul-warming favorite that brings the bold essence of chili into every bite of creamy, cheesy enchilada bliss.

Ideal for family dinners, make-ahead meals, or next-day leftovers, this recipe transforms humble pantry staples into something extraordinary.

Why People Will Love This Chili Cheese Enchiladas Recipe:

Fusion of Two Comfort Classics: Combines the bold, smoky flavors of homemade chili with the rich, cheesy indulgence of enchiladas—bringing two crowd-pleasing favorites together in one unforgettable dish.

Layers of Flavor and Texture: Each bite offers a satisfying balance of tender tortillas, savory ground meats, creamy melted cheese, and spiced tomato-chili richness.

Nutritious Yet Comforting: Made with lean ground beef and turkey, fiber-rich beans, and fresh vegetables—this dish manages to feel indulgent while still offering nourishment.

Meal Prep Friendly: The chili base yields extra portions, making it perfect for batch cooking or freezing. You cook once and eat well all week.

Customizable Toppings for Everyone: With endless topping options—avocado, cilantro, jalapeños, sour cream—each plate can be personalized to taste, turning dinner into a full sensory experience.

Key Ingredients:

Ground Beef & Ground Turkey – A balanced mix of hearty ground beef and ultra-lean turkey adds richness without overwhelming the dish, offering depth of flavor and a lighter texture.

Fire-Roasted Tomatoes & Green Chilies – These bring a gentle smokiness and subtle heat, adding complexity to the chili base that’s far beyond your average tomato sauce.

Mixed Chili Beans in Sauce – Not just filler—these beans carry flavor. Simmered in mild chili sauce, they infuse the dish with earthy heartiness and satisfying texture.

Chili Powder & Cumin – This classic spice duo anchors the entire recipe with warmth and depth, delivering that signature Southwestern aroma that feels like home.

Carb Balance Flour Tortillas – Soft and pliable, these low-carb wraps hold the hearty chili without falling apart, allowing you to enjoy every bite without compromise.

Green Enchilada Sauce – A bright, tangy contrast to the rich chili, this mild sauce ties everything together with a refreshing lift of flavor.

Cheddar & Monterey Jack Cheese – A two-cheese combination that melts beautifully—cheddar brings sharpness, while Monterey Jack adds a creamy finish.

Expert Tips:

Layer Flavors Early in the Chili: Don’t rush the sauté step. Let the garlic bloom and the onions soften slowly—it creates a richer base. Toasting the spices briefly before adding liquids will deepen their aroma and release essential oils for a more complex chili.

Drain Your Chili for Better Structure: Before assembling the enchiladas, spoon out the chili using a slotted spoon. Excess liquid can lead to soggy tortillas and a watery bake. Save the flavorful chili liquid to pour over the rolled enchiladas—it acts like a built-in sauce.

Weigh for Precision: Use a kitchen scale to evenly divide the chili among tortillas. This ensures each enchilada bakes consistently and keeps portion sizes controlled—especially helpful when using carb balance tortillas for macro tracking.

Rest Before Serving: Let the enchiladas sit for 5–10 minutes out of the oven. This resting time helps the filling settle and the cheese set slightly, making it easier to slice and serve without losing structure.

Balance Richness with Fresh Toppings: Add fresh, crisp toppings like chopped cilantro, diced onions, avocado, or a squeeze of lime. These elements cut through the richness and bring contrast to the warm, melty interior.

Chili Cheese Enchiladas

Ingredients:

1 lbs lean ground beef (93/7)

1 lbs lean ground turkey (99/1)

1/2 medium yellow onion, chopped

1 garlic clove, minced

2 bell peppers, chopped (1 green, 1 red)

2 cans diced Fire Roasted Tomatoes (14oz cans)

1 can tomato paste (6oz)

1 can can diced green chilies

1.5 cup beef broth

1 can BUSH’S BEST Mixed Beans in a Mild Chili Sauce – 15.5 Oz

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp salt

1 tsp pepper

For the Enchiladas:

8 Mission Carb Balance Flour Tortillas

1 cup (112g) shredded Cheddar Cheese

1 La Victoria Sauce Enchilada Green Mild Can – 10 Oz

3/4 cup (84g) shredded Monterey Jack Cheese

Instructions:

Make the Chili (Instant Pot Method)

Sauté Aromatics

Set your Instant Pot to the sauté setting. Add a light drizzle of olive oil, then stir in the minced garlic. Sauté until fragrant, about 30 seconds.

Brown the Meat

Add the ground beef and ground turkey. Cook, stirring frequently, until the meat begins to brown (it doesn’t need to be fully cooked yet).

Add Vegetables and Seasonings

Stir in the chopped onion, bell peppers, diced fire-roasted tomatoes, tomato paste, diced green chilies, beef broth, beans, and seasonings (chili powder, cumin, salt, and pepper). Mix well to fully combine.

Pressure Cook

Secure the lid and set the Instant Pot to pressure cook for 30 minutes. Once done, allow a natural pressure release or carefully do a quick release.

Portion for Enchiladas

This chili yields about 10 servings. For the enchiladas, use 3 servings (around 1170 grams). The rest can be refrigerated or frozen for later meals.

Assemble the Enchiladas

Prep Oven and Pan

Mexican Chicken Salad

Creamy Parmesan Cajun Chicken Pasta Soup

Hot Green Chili With Red Posole

Preheat your oven to 350°F (175°C). Spread a few spoonfuls of reserved chili liquid onto the bottom of a 9×13-inch baking dish to prevent sticking.

Fill and Roll Tortillas

Lay out a tortilla and add 1/8 of the chili filling and about 2 tablespoons (14g) of shredded cheddar cheese. Roll it tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Tip: For accuracy, weigh the drained chili and divide by 8 to portion evenly.

Top and Bake

Pour remaining chili liquid over the rolled enchiladas. Then, drizzle the green enchilada sauce evenly across the top.

Bake Covered

Cover the dish with foil and bake for 25–30 minutes.

Add Cheese and Finish Baking

Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.

Return to the oven, uncovered, for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Serve

Serve hot with your favorite toppings such as diced red onion, sour cream or Greek yogurt, chopped cilantro, salsa, sliced jalapeños, or avocado.

Important Notes When Making Chili Cheese Enchiladas:

Chili Flavor Matures Over Time: The chili base becomes deeper and more cohesive as it sits. If time allows, make the chili a day ahead—this allows the spices to bloom fully and the flavors to meld beautifully.

Use Fire-Roasted Tomatoes for Smokiness: Regular diced tomatoes won’t deliver the same depth. Fire-roasted versions add a subtle, charred complexity that enhances the chili’s character without overpowering it.

Choose Mild Green Enchilada Sauce Strategically: The green sauce provides tang and acidity, not heat. A mild variety keeps the dish family-friendly while letting the chili shine. You can always add spice with jalapeños or hot sauce at serving.

Tortilla Texture Matters: Flour tortillas provide a soft, pillowy base that soaks up the chili juices without breaking down. For a gluten-free or different flavor profile, you can experiment with corn tortillas, but expect a firmer, more rustic bite.

Cheese as a Finishing Element: Resist the urge to overload the filling with cheese. A moderate amount inside keeps the texture balanced. Save most of the cheese for the top where it can melt into a golden, bubbling crust that brings everything together.

How To Enjoy Chili Cheese Enchiladas After Cooking:

Let It Rest (5–10 Minutes)

Allow the enchiladas to rest out of the oven. This step is essential—the chili settles, the cheese firms up slightly, and the flavors continue to meld. Rushing this step can result in a messy serving and lost flavor.

Plate with Intention

Use a flat spatula to lift each enchilada gently, keeping it intact. Plate 1–2 enchiladas per serving depending on appetite, and make sure to spoon over some of the rich sauce from the pan.

Add Cold-Fresh Contrast

Top with cool, fresh ingredients to balance the warmth and richness:

A dollop of sour cream or Greek yogurt
Diced red onions for crunch and bite
Sliced avocado for creaminess
A handful of fresh cilantro or green onions
Optional: Pickled jalapeños or a splash of hot sauce for those who want heat

Pair With Simple Sides

This dish is rich and hearty, so balance it with lighter sides:

Mexican slaw or a citrusy green salad with lime vinaigrette
Elote-style corn, for a creamy, tangy side that complements the enchiladas
Black beans or cilantro-lime rice for a fuller meal

Sip Thoughtfully

Pair with drinks that cut through richness:

Sparkling water with lime
Cold cerveza (beer) or a light lager
Iced hibiscus tea or a tangy margarita for a festive touch

Save and Reheat Right

Leftovers keep well:

Store in an airtight container for up to 4 days in the fridge.
Reheat gently in the oven or microwave, covered with foil or a damp paper towel to retain moisture.
Tip: Add a little extra green sauce before reheating to freshen it up.

Nutrition Information:

Per serving for the Chili Cheese Enchiladas recipe (based on 8 servings total):

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes! You can prepare the chili and even assemble the enchiladas up to a day in advance. Store them covered in the refrigerator, then bake when ready. For best results, add the enchilada sauce and final cheese topping just before baking.

Can I freeze the enchiladas or the chili?

Absolutely. The chili freezes well for up to 3 months—store it in airtight containers or freezer bags. Assembled enchiladas can also be frozen (unbaked) in a foil tray. When ready to eat, bake straight from frozen at 350°F, covered, for 45–55 minutes, then uncover to finish.

What can I use instead of flour tortillas?

You can substitute corn tortillas for a gluten-free version, but note they’ll have a firmer texture and may crack when rolling. Lightly warming or steaming them before assembly helps prevent breakage. Low-carb wraps or even zucchini slices can also work for dietary preferences.

Is it possible to make this vegetarian?

Yes. Replace the ground meats with plant-based alternatives or additional beans and chopped mushrooms. The chili base is already rich in flavor, so the dish still tastes hearty and satisfying without meat.

What toppings go best with these enchiladas?

Fresh toppings elevate the dish. Try diced red onion, chopped cilantro, sliced jalapeños, avocado, sour cream, hot sauce, or a squeeze of lime. These provide contrast, brightness, and a personal touch to every plate.

Do I need an Instant Pot to make the chili for this recipe?

No, while the Instant Pot is great for convenience and depth of flavor, you can make the chili on the stovetop. Simply simmer the ingredients in a large pot over medium-low heat for about 45–60 minutes, stirring occasionally, until the flavors are well-developed.

How do I prevent the tortillas from becoming soggy?

To avoid soggy enchiladas, drain the chili well before filling the tortillas and reserve the liquid for the top. Also, lightly toasting or warming the tortillas before rolling can help them hold their structure better during baking.

Can I use just ground beef or ground turkey instead of both?

Yes. You can use either all ground beef or all ground turkey depending on your preference or dietary needs. Just note that using both gives a balanced texture—beef adds richness while turkey keeps it light.

How do I know how much chili to use per enchilada?

After pressure cooking, weigh the chili (after draining excess liquid) and divide the total by 8. This ensures consistent filling in each tortilla and prevents overstuffing, which can lead to breakage or uneven baking.

Should I cover the enchiladas while baking?

Yes. Cover the dish with foil during the first 25–30 minutes of baking to trap steam and keep the enchiladas tender. Then, uncover and bake an additional 10–15 minutes to melt and slightly brown the cheese topping for that perfect finish.