Cheesy Enchiladas with Hearty Bean Chili Recipe

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Cheesy enchiladas with hearty bean chili make for a delicious and satisfying meal that is perfect for a cozy weeknight dinner. This recipe combines warm tortillas filled with melted cheese and savory ingredients, topped with a rich, flavorful bean chili. It’s easy to prepare, and the leftovers are just as good for lunch the next day!

Why You’ll Love This Recipe

This cheesy enchiladas with bean chili recipe is not only comforting but also versatile. You can customize it to your taste and it’s great for feeding a crowd. Plus, it’s packed with flavors that everyone will enjoy.

• Easy to prepare and perfect for weeknight dinners.
• Customizable with your favorite toppings and fillings.
• Hearty and filling, making it a complete meal.
• Great for leftovers or meal prep.
• Comfort food that satisfies cravings!

Ingredients

• 8 corn or flour tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 pound ground beef or turkey
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup vegetable or chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup sour cream
• 2 green onions, sliced
• Olive oil for cooking

How to Make Cheesy Enchiladas with Bean Chili

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat a drizzle of olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain excess fat.
3. Add the black beans, diced tomatoes with green chilies, vegetable broth, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld.
4. While the chili simmers, warm the tortillas in a separate pan or microwave to make them pliable.
5. Spread a little of the chili mixture on the bottom of a baking dish. Fill each tortilla with a generous amount of cheese and a spoonful of the chili mixture, roll them up, and place them seam-side down in the baking dish.
6. Once all the tortillas are in the dish, pour the remaining chili over the top and sprinkle with the remaining shredded cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let cool for a few minutes before serving. Top with sour cream and sliced green onions.

Tips for the Best Results

• Use fresh tortillas for a softer texture.
• Feel free to add more vegetables, such as bell peppers or corn, to the filling or chili.
• For a spicier kick, add jalapeños or hot sauce to the chili.
• Let the enchiladas rest for a few minutes after baking to help them set.

Easy Variations

• Swap the ground meat for shredded rotisserie chicken for a quicker option.
• Use different types of beans, such as pinto or kidney beans.
• Make it vegetarian by omitting the meat and adding more beans or lentils.
• Top with avocado slices or cilantro for added freshness.

What to Serve With It

• A simple green salad with lime vinaigrette.
• Mexican rice or cilantro-lime rice for a complete meal.
• Tortilla chips and salsa for an appetizer or side.
• Guacamole for a creamy complement.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in individual portions until hot.

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