Chili Stuffed Enchiladas

Experience the ultimate fusion of hearty comfort and zesty flavors with these Chili Stuffed Enchiladas. This crowd-pleasing recipe combines the bold kick of homemade chili—featuring seasoned ground beef, savory kidney beans, and aromatic spices—with the cheesy, saucy goodness of classic enchiladas. Wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with gooey melted cheddar, this dish is baked to perfection for a satisfying, flavor-packed meal. Perfect for weeknight dinners or casual gatherings, these enchiladas are easy to prepare, customizable with ground turkey or your favorite toppings, and ready to impress in just an hour. Serve them warm with dollops of sour cream and a sprinkle of fresh cilantro for a Mexican-inspired feast your family will love.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 14 ounces diced tomatoes (canned)
• 15 ounces red kidney beans (drained and rinsed)
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 large flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 2 cups shredded cheddar cheese
• 0.5 cup sour cream (optional, for topping)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.

Step 3

Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is soft and translucent.

Step 4

Stir in the diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally.

Step 5

Warm the flour tortillas slightly in the microwave or on a dry skillet to make them more pliable.

Step 6

Spoon a portion of the chili mixture onto each tortilla (about 1/3 cup), roll the tortilla tightly, and place it seam side down into the prepared baking dish. Repeat with the remaining tortillas.

Step 7

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.

Step 8

Sprinkle the shredded cheddar cheese generously over the top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them cool for 5 minutes before serving.

Step 11

Serve the enchiladas warm, topped with sour cream and garnished with fresh cilantro, if desired.

Nutrition Facts

Serving size	(2604.7g)

Amount per serving	% Daily Value*
Calories	3990.5

Total Fat 217.6g	0%
Saturated Fat 112.4g	0%
Polyunsaturated Fat g
Cholesterol 665.0mg	0%
Sodium 9821.8mg	0%
Total Carbohydrate 328.8g	0%
Dietary Fiber 53.7g	0%
Total Sugars 34.9g
Protein 201.8g	0%

Vitamin D 0IU	0%
Calcium 2684.2mg	0%
Iron 41.3mg	0%
Potassium 4899.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 19.8%

Carbs: 32.2%