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Here is a super fun weeknight dinner recipe that only uses 3-ingredients!! Yes, you heard me… these 3-ingredient Chili-Cheese Enchiladas are a total hit with the whole family and perfect for nights that you don’t want to work too hard in the kitchen and need to use what you have on hand. 

3-ingredient Chili-Cheese Enchiladas

Growing up, one of my best friends Mom’s (Mrs. Penny) made a recipe similar to this that we were obsessed with! A simple recipe that required just a few easy ingredients that was perfect for feeding a crowd. Mrs. Penny would whip up a batch of these enchiladas anytime she knew all of our friends were coming over for dinner and we would devour them. 

Originally made with convenient items like store-bought flour tortillas, a block of velveeta cheese, and a can of chili, I’ve recreated a version of Penny’s Chili-Cheese enchiladas in my own kitchen using ingredients that I always have on hand: Siete Foods grain-free almond flour tortillas, organic Monterey jack cheese and, most importantly, Kettle & Fire’s Grass Fed Beef Chili made with Bone Broth. Y’all, this carton of chili is so legit and I love having it in my pantry for these enchiladas, a quick bowl of chili for lunch, or making Frito Chili Pies for the kiddos! You can use my code (DEFINEDDISH) to get 20% off when you shop Kettle and Fire website. *affiliate link.


3-ingredient Chili-Cheese Enchiladas
5 from 17 votes

3-Ingredient Chili-Cheese Enchiladas

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 people


  • 1 [16.9 oz] carton Kettle & Fire Bone Broth Beef Chili With Beans Soup *you can use my code DEFINEDDISH to get 20% when shopping Kettle and Fire website.
  • 8 grain-free tortillas
  • 1 [8 oz] block Monterey jack cheese Slice ¾ of the block into ¼-inch slices, shred the remaining ¼ of the block
  • Optional: thinly sliced green onions for garnish


  • Preheat the oven to 375 degrees F.
  • In a 2 ½ quart (or 9x13) baking dish, pour in ¼ of the carton of chili and using a rubber spatula, spread to evenly coat the bottom of the dish.
  • One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and warm for about 30 seconds on each side to make them more pliable. Once warmed, place two slices of cheese on one side of each tortilla, gently roll it up, and place it seam side down in the baking dish.
  • Once all the enchiladas are rolled, pour the remaining chili over the enchilada and using a rubber spatula, spread to evenly coat the tops of the enchiladas. Top with the remaining shredded Monterey Jack cheese.
  • Cover tighlty with foil and bake, covered, for 15 minutes. Remove the foil and continue to bake until the cheese is golden brown and bubbly, 8 to 10 minutes.
  • Remove from oven and sprinkle with the green onions to serve, if using.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

*This post contains affiliate links

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. My family loves this recipe. It appears that Kettle and Fire has discontinued their chili. Is there another brand you would recommend?

  2. 5 stars
    These look so good! Went to Kettle and fires site and no Chili to be found. So bummed. I’ll have to make it from scratch I guess.

    1. From scratch is definitely an option if you have the time, otherwise it looks like Kettle and Fire’s is available in store at Whole Foods or online from Amazon

  3. 5 stars
    I not only used leftover homemade chili, but I stuffed the tortilla with chili, cheese and sliced black olives. They were amazing!

  4. Loved this. And thought I’d order a bundle of the beef chili but it’s no longer on the website. Has it been discontinued?
    Also We loved this so much we were hoping for a chicken enchilada version. Any suggestion?

    1. Looks like they may no longer have in stock online, but others have mentioned still seeing it available in-store as well as through Amazon! For a chicken version, you could add shredded chicken into the enchiladas, then top with salsa verde and more cheese before baking. Similar to this recipe but even more simplified!

      1. This recipe is a big winner! Super easy and quick for a weeknight. I added spinach (cooked from frozen ) to get a veg in and it worked great.

  5. 5 stars
    One of our favorite recipes and I used my last box of the Kettle & Fire chili and beans and it looks like it is no longer on their website and I never see it in grocery stores. Do you know if they have discontinued it? And if so, is there another brand you recommend.

    1. Some people are still having luck finding it in-store at grocery stores + Walmart and I also think it is available through Amazon!