3-Ingredient Chili-Cheese Enchiladas

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Originally made with convenient items like store-bought flour tortillas, a block of velveeta cheese, and a can of chili, I’ve recreated a version of Penny’s Chili-Cheese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

3-ingredient Chili-Cheese Enchiladas
Serves: 4 people
5 from 2 votes
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 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.

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  • Reply
    Stefanie T
    October 8, 2021 at 3:50 am

    OMG!! This is soo easy to make, and is soo delicious! My family loved it. Thank you Alex for another awesome recipe.

  • Reply
    September 22, 2021 at 3:40 pm

    5 stars
    Reminiscent of the chili cheese enchiladas I had growing up in Texas! My husband complained about it only being cheese enchiladas and ended up loving it! Be aware that 8 enchiladas goes quickly with a family.

  • Reply
    September 18, 2021 at 5:59 pm

    5 stars
    So good and so fast!
    My thrive didn’t show up in time with my kettle and fire beef chili, so I used a can of bean chili from WF and added some cooked ground beef. Still quick, easy, and minimal mess!

  • Reply
    September 15, 2021 at 9:06 pm

    looks good—thanks for sharing.

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