Enchiladas make a delicious meal and the following recipe is especially good. Grandma, or abuela as she was fondly known, loved to make this and everyone loved to eat it! There’s just something about chili cheese enchiladas that’s so satisfying and special.
These are made with both beef and turkey, although if you prefer one over the other you can just use 2 pounds of whichever you prefer, along with vegetables, tomatoes, beans in chili sauce, spices, tortillas, and shredded cheese.
This is the ultimate comfort food if you are craving south of the border flavors and you’re going to love how easy it is to make. It’s a dish that keeps well for a few days and the flavors only seem to intensify and improve, so the portion you enjoy the next day is even more amazing! If you like enchiladas, you’ll love these.
Why You’ll Love the Recipe
You’re going to enjoy the amazing flavors in this enchilada recipe. It’s meaty, cheese, spicy, and really delicious.
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How to Serve It
Enjoy these enchiladas with salad or vegetables on the side. Corn on the cob goes well, or elote (Mexican street corn).
Can You Make It Ahead?
Yes, you can prepare it in advance and cook later if you want. You can also make it ahead and then reheat later.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze the enchiladas for up to 3 months.
Variations and Substitutions
Use only beef, only turkey or a combination of both. You could also try ground pork or chicken. No Instant Pot? No problem, you can make the chili in a crockpot or in a pot on the stove. It takes about 8 hours in a crockpot or maybe 1 to 2 hours on the stove.
Chili Cheese Enchiladas
Ingredients
FOR THE CHILI:
- 1 pound ground turkey
- 1 pound ground beef
- 1 minced garlic clove
- ½ chopped yellow onion
- 28 ounces canned fire-roasted tomatoes in juice
- 2 chopped bell peppers any color
- 6 ounces tomato paste
- 1½ cups beef broth
- 1 tablespoon ground cumin
- 1 can mixed beans in mild chili sauce Bush’s is a good brand
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can diced green chilies
- 1 tablespoon chili powder
FOR THE ENCHILADAS:
- 1 cup shredded cheddar cheese
- ¾ cup shredded monterey jack cheese
- 8 flour tortillas
- 10- ounce can mild green enchilada sauce
Instructions
- Set an Instant Pot to saute and add some oil to stop the meat sticking.
- Add the garlic and cook, then add both meats and cook until browned but not cooked all the way through.
- Stir in the onions, bell peppers, and remaining chili ingredients.
- Cover and cook using the pressure cook setting for 30 minutes.
- Either perform a quick release or let the pressure release naturally.
- Two-thirds of this chili mixture won’t be used in the enchiladas, so portion it out and chill or freeze for future meals. Hold on to the reserved third of it.
- Preheat the oven to 350 degrees F.
- Strain most of the liquid out of the reserved chili and keep the liquid.
- Put some of the liquid in a 13 x 9-inch baking sheet.
- Put a tortilla in there and add ⅛ of the chili along with 2 tablespoons of cheddar and roll up into an enchilada.
- Repeat with the rest of the tortillas, the rest of the cheddar and the rest of the chili.
- Pour the strained chili liquid over the top and then pour the green enchilada sauce on top.
- Cover with foil and bake for 30 minutes.
- Discard the foil and sprinkle the monterey jack cheese over all the enchiladas.
- Bake for another 10 minutes or until the cheese is bubbling and melted.
- Enjoy!
