This post may contain affiliate links. Please read our disclosure policy.
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.
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Originally made with convenient items like store-bought flour tortillas, a block of velveeta cheese, and a can of chili, I’ve recreated a version of Penny’s Chili-Cheese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
Ingredients
- 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
Instructions
- 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.
*This post contains affiliate links
My grocery store (Kroger) didn’t have Kettle and Fire so I just got a brand called Home Chef beef chili and beans and it was delicious! 10/10 for sure. I also added rotisserie chicken and even my toddler loved it! Love all the Delicious Dish recipes!
Just an FYI – your promo code isn’t working. Ordered anyway, but you might check on it!
Thank you for letting me know!
So good, so easy and satisfied the ENTIRE family!
If I wanted to make this and didn’t have the kettle fire what would you use instead? Just at the grocery store now
Any store bought canned or carton of chili that you like!
These were MEGA easy and delish! They present beautifully, too! Next time, I’m going to try Pepper Jack vs. Monterey Jack to kick it up a notch on the spice level. Another great one! Thanks Alex!
Ah couldn’t believe how easy and yummy these were!
I used your leftover chili and made these. Perfection!
Yum!!
OMG!! This is soo easy to make, and is soo delicious! My family loved it. Thank you Alex for another awesome recipe.
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.
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!
looks good—thanks for sharing.