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:

For the chili:

Begin by setting your Instant Pot to the sauté function and drizzle the bottom with olive oil to prevent the meat from sticking. Add minced garlic and cook until fragrant.

Add ground turkey and ground beef to the pot, cooking until browned but not fully cooked through.

While still on sauté, incorporate onions, bell peppers, and all remaining ingredients. Stir the mixture well.

Put on the Instant Pot lid and set it to pressure cook for 30 minutes. You can either let the pressure release naturally or perform a quick release.

This chili recipe yields 10 servings. For the enchiladas, you will only need 3 servings. Feel free to reheat the remaining chili throughout the week for other meals or freeze for later use.

For the enchiladas:

Preheat the oven to 350 degrees Fahrenheit.

Take 3 servings of chili (approximately 1170 grams) and strain out most of the liquid. Set the liquid aside.

In a 9 x 13 inch baking sheet, pour a few spoonfuls of the strained chili liquid on the bottom.

Lay out a tortilla and add 1/8 of the chili, 2 tablespoons (14g) of cheddar cheese, then roll it up into an enchilada. Place it in the baking dish. Repeat this process with all 8 tortillas.

For accuracy, weigh the total drained chili and divide by 8. This will give you the exact amount of meat mixture to add to each tortilla.

Once all the tortillas are rolled, pour the strained chili liquid on top of the enchiladas. Add green enchilada sauce to the top.

Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and evenly distribute Monterey Jack cheese over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes or until the cheese is melted and the sauce is bubbling.

Remove from the oven and serve with toppings such as red onion, Greek yogurt or sour cream, salsa, cilantro, avocado, or jalapenos.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of meat in this recipe?

Yes, you can customize the recipe by using your preferred combination of ground meats.

Options include using all ground beef, all ground turkey, or even ground chicken.

Adjust cooking times accordingly based on the type of meat used.

Can I make this recipe without an Instant Pot?

Absolutely! While the Instant Pot offers convenience, you can still make the chili on the stovetop or in a slow cooker.

Simply follow the same steps for browning the meat and sautéing the vegetables, then simmer the chili on the stovetop for 1-2 hours or in a slow cooker on low for 6-8 hours.

Are there any vegetarian alternatives for the chili filling?

Yes, you can create a vegetarian version of this recipe by omitting the ground meat altogether.

Instead, you can increase the amount of beans or add other vegetarian protein sources such as tofu or tempeh.

Adjust the seasoning to taste.

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake.

Simply cover the baking dish with foil and refrigerate for up to 24 hours.

When ready to bake, remove from the refrigerator, allow the dish to come to room temperature, then bake according to the recipe instructions.

How can I adjust the spiciness of the enchiladas?

You can control the level of spiciness by adjusting the amount of chili powder and diced green chilies used in the recipe.

For a milder flavor, reduce the amounts of these ingredients, or omit the diced green chilies altogether.

Conversely, for a spicier kick, increase the quantities of chili powder and diced green chilies.

How can I make this recipe vegetarian?

To make vegetarian enchiladas, omit the ground meat and increase the amount of beans or add tofu or textured vegetable protein (TVP) as a meat substitute.

Adjust the seasonings accordingly for flavor.

Can I use fresh tomatoes instead of canned diced fire-roasted tomatoes?

Yes, you can use fresh tomatoes in place of canned diced fire-roasted tomatoes.

Simply chop the fresh tomatoes and adjust the cooking time as needed.

Is there a substitute for canned green chilies?

If you don’t have canned green chilies, you can use fresh green chilies or jalapenos.

Alternatively, you can use a small amount of chili powder or hot sauce for added heat and flavor.

What can I use instead of beef broth?

You can use chicken broth, vegetable broth, or water as a substitute for beef broth if desired.

Adjust the seasonings accordingly to maintain flavor.

Are there alternatives to flour tortillas for a gluten-free option?

Yes, you can use corn tortillas or gluten-free tortillas as an alternative to flour tortillas for a gluten-free option.

Can I make this recipe ahead of time and freeze it?

Yes, you can assemble the enchiladas ahead of time, cover tightly with foil, and freeze them before baking.

When ready to eat, thaw overnight in the refrigerator and bake as directed.

How can I adjust the spiciness of the enchiladas?

You can control the level of spiciness by adjusting the amount of chili powder, diced green chilies, or green enchilada sauce used in the recipe.

For a milder flavor, reduce the quantities of these ingredients.

What are some optional toppings for serving?

Optional toppings for serving include diced red onion, Greek yogurt or sour cream, salsa, chopped cilantro, sliced avocado, sliced jalapenos, or a squeeze of lime juice.

How can I store leftovers of this dish?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual servings in the microwave or oven until heated through before serving.