Cheesy Enchiladas Chili

Here’s a delicious and easy recipe for Cheesy Enchiladas Chili that’s perfect for a cozy meal:

Ingredients:

• For the Enchiladas:
  • 8 small corn or flour tortillas
  • 1 1/2 cups shredded cooked chicken (or beef, or beans for a vegetarian version)
  • 1 cup shredded cheddar cheese (or a mix of your favorite cheeses)
  • 1/2 cup diced onions
  • 1/2 cup diced bell pepper (optional)
  • 1/2 cup corn kernels (optional)
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
• For the Chili:
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juice)
  • 1 can (4 oz) diced green chilies (optional for some heat)
  • 1 1/2 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the Enchiladas:
   • Heat a large skillet over medium heat. Add a little olive oil, and sauté the onions, bell pepper, and corn until softened (about 3-5 minutes).
   • Add the shredded chicken (or your protein of choice) to the skillet, then season with chili powder, salt, and pepper. Stir to combine, and remove from heat.
   • Lightly grease a baking dish and arrange the tortillas in it. Add a spoonful of the chicken mixture in each tortilla and sprinkle with cheese.
   • Roll up each tortilla tightly and place them seam-side down in the dish.
   • Pour the enchilada sauce over the rolled-up tortillas, and top with the remaining cheese.
   • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
3. Prepare the Chili:
   • While the enchiladas bake, heat olive oil in a large pot over medium heat. Add the garlic, and sauté until fragrant (about 1 minute).
   • Add the beans, diced tomatoes, chilies, and chicken broth to the pot.
   • Stir in the cumin, paprika, garlic powder, salt, and pepper.
   • Bring the chili to a boil, then reduce to a simmer for 15-20 minutes to allow the flavors to combine. Adjust seasoning as needed.
4. Serve:
   • Once the enchiladas are done, remove them from the oven and allow them to cool slightly.
   • Ladle some chili into bowls and place one or two enchiladas on top.
   • Top with extra cheese, sour cream, cilantro, or avocado slices for extra flavor!

Enjoy your Cheesy Enchiladas Chili—a comforting and cheesy twist on traditional chili!