Chili Cheese Dip Enchiladas
Not Photogenic, But Delicious
Chili Cheese Dip Enchiladas are inspired by the classic party dip that made its debut in the 1980s. You’ve got layers of cream cheese, meaty chili, and sharp cheddar topped with enchilada sauce and lots of cheese.
What’s not to like?
These enchiladas bake up bubbly and delicious with all the flavors of the dip in casserole form. This is a perfect fall meal and will be wonderful for football Sundays.
I love that chili cheese dip. It is a staple at all my family parties along with our garage party taco dip.
The only beef I have with this enchilada recipe (get it….beef…chili…lol) is that it was nearly impossible to take a flattering picture of it. If you have tried the chili cheese dip, then you already know this is going to be good.
Great For A Friend
I get a lot of questions about meals to bring to friends in need. THIS is a great recipe to bring to someone who maybe is dealing with sickness, a death, or who just had a new baby.
You can bring it baked or assembled and unbaked. It reheats really well too.
Need Help Finding The Recipe?
There is a full, printable recipe card at the end of this post. You can also hit the print button for the recipe to come up on one screen so you can screenshot this to save it to your phone.
I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Below I have included some information regarding the ingredients. There are also recipe methods to help those who may need more clarification.
Heat Those Tortillas
One thing a lot of people seem to struggle with is trying to fill corn tortillas without tearing them. If this has happened to you, it is because they need to be warmed to become more pliable.
Corn tortillas are not “raw” per se, but they do need to be heated to be finished off for eating.
Set Yourself Up A Work Station
This recipe is crazy easy, you just need to be prepared.
I like to have all my components set up and ready to go so that I can heat my tortilla, work in batches, and then fill them easily. Just a little bit of prep makes this step go very fast.
Canned Chili!
I know some will lose their minds over the idea of using canned chili, but chill (Get it…chill…chili..lol, I am on a roll today). This chili with the green chiles and onions added is very delicious.
BUT if you don’t like the can, you can make your own chili or use my Mom’s Chili Recipe, which is award winning.
Chili Cheese Dip Enchiladas
Chili Cheese Dip Enchiladas are inspired by the classic party dip that made its debut in the 1980's. Layers of cream cheese, meaty chili, and sharp cheddar. Topped with enchilada sauce and lots of cheese. These enchiladas bake up bubbly and delicious with all the flavors of the dip in casserole form. This is a perfect Fall meal and will be wonderful for football Sundays.
Ingredients
- 2 15 ounce cans of Hormel Chili without beans
- *or use the same amount of homemade
- 1 10.5 ounce can of green enchilada sauce
- 1 4 ounce can of diced green chilis
- 8 ounce package of cream cheese (softened)
- 8 ounce package of extra sharp cheddar cheese
- 8 ounce package of shredded taco blend cheese
- 10 ounce package of corn tortillas
- 1 medium sized yellow onion, diced finely
Instructions
- In a saucepan add the two cans of chili and your can of diced green chilis and warm slowly.
- You will also need to warm your corn tortillas on a skillet before filling and rolling them. This is so they don't tear while rolling.
- Finely dice your onion into a small dice. As small as you can make them.
- Cube up your cheddar cheese into small cubes. Do the same with the cream cheese. They should be cut into playing dice sized cubes. This is so the cheese melts slowly when baking and doesn't melt all the way out of the enchiladas.
- Prep bowls of both cheeses, the onions and have the warm chili ready. If you have a prep station, this goes very fast. Also prep a 9 x 13 casserole dish and have it nearby. I spray it with non stick spray.
- You will need to work in batches to warm and fill your corn tortillas. I do three at a time. Have a little oil in a skillet and warm them on both sides until they are easily pliable but not crunchy.
- Fill the tortillas with approximately two tablespoons of the warm chili, then a sprinkle of onions, then 2 pieces of cheddar and 2 pieces of cream cheese. Carefully fold and set seam side down in the casserole dish. Don't panic if these are not rolled up perfectly. This recipe will still come out, just more like a casserole.
- Repeat the process until the whole casserole dish is filled. There is a picture in the post. I had 9 roll ups.
- With the remaining chili and onions, combine them with the enchilada sauce and warm again, then pour this over the baking dish. Dot the top with the remaining cubes cheese and then a hefty sprinkle of the taco cheese.
- Cover with one piece of foil and bake at 375 degrees for 35 to 45 minutes. All ovens are different so keep an eye the first time you make this. Some ovens cook slower and some faster. THe dish should be bubbly after 35 to 45 minutes but not dried out looking. At this point, uncover the casserole and bake until the cheese on top is getting brown and bubbly. This took about 15 minutes in my oven. The cream cheese on top does not really melt so don't be alaramed.
- Remove from oven and let rest, loosely covered with foil for about 10 to 15 minutes before serving.
- I served topped with sour cream and chives.