Chili Cheese Enchiladas

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Last Updated on August 17, 2025 by Casia Valdés

These Chili Cheese Enchiladas bring together savory meat, spicy chili, gooey cheese, and classic tortilla goodness. With lean ground beef and turkey simmered in a hearty chili, wrapped in low-carb flour tortillas and topped with green enchilada sauce and melted Monterey Jack—this dish checks all the boxes for comfort, flavor, and balance.

Perfect for summer gatherings or cozy winter dinners, these enchiladas deliver bold Mexican-inspired taste in every bite.

Why You’ll Love These Chili Cheese Enchiladas

  • A delicious fusion of chili and enchilada flavors

  • Packed with protein from ground beef, turkey, and beans

  • Cheesy, saucy, and comforting, yet lighter with carb-balanced tortillas

  • Ideal for meal prep—freezes and reheats beautifully

  • Great year-round—warm and hearty in winter, flavorful in summer

Ingredients

Chili (Instant Pot Version):

  • 1 lb lean ground beef (93/7)

  • 1 lb lean ground turkey (99/1)

  • ½ medium yellow onion, chopped

  • 1 garlic clove, minced

  • 2 bell peppers (1 green, 1 red), chopped

  • 2 x 14-oz cans fire-roasted diced tomatoes

  • 1 x 6-oz can tomato paste

  • 1 can diced green chilies

  • 1½ cups beef broth

  • 1 x 15.5-oz can mixed beans in mild chili sauce

  • 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 tsp salt, 1 tsp pepper

Enchilada Assembly:

  • 8 Mission Carb Balance flour tortillas

  • 1 cup shredded cheddar cheese

  • 1 x 10-oz La Victoria mild green enchilada sauce

  • ¾ cup shredded Monterey Jack cheese

Optional Toppings: sour cream or Greek yogurt, diced red onion, salsa, cilantro, jalapeños, avocado

Instructions

Step 1: Make the Chili (Instant Pot)

  1. Set Instant Pot to sauté mode, drizzle olive oil, sauté minced garlic briefly until fragrant.

  2. Add ground beef and turkey, cooking until partially browned.

  3. Stir in onion, bell peppers, fire-roasted tomatoes, tomato paste, diced green chilies, broth, beans, and seasonings.

  4. Seal lid, pressure cook for 30 minutes, then naturally release or carefully quick-release.

Yield: approx 10 servings of chili. For enchiladas, set aside ~3 servings (~1170 g); refrigerate or freeze the rest.

Step 2: Assemble the Enchiladas

  1. Preheat oven to 350°F (175°C).

  2. Spread a few spoonfuls of reserved chili liquid onto a 9×13-inch baking dish to prevent sticking.

  3. Place a tortilla on a work surface, add ~⅛ of chili and ~2 Tbsp cheddar cheese. Roll and place seam-side down in the dish. Repeat for all 8 tortillas.

  4. Pour remaining chili liquid over the rolled enchiladas, then drizzle green enchilada sauce evenly across the top.

Step 3: Bake & Cheese

  1. Cover the dish with foil and bake for 25–30 minutes.

  2. Remove foil, sprinkle Monterey Jack cheese over the top.

  3. Return to oven uncovered for 10–15 minutes, or until cheese is melted and bubbly.

Serving Suggestions

  • Serve hot with tortilla chips, fresh salsa, sour cream or Greek yogurt

  • Add diced onion, cilantro, sliced jalapeños, or avocado slices

  • Pair with Mexican rice, refried beans, or a crisp green salad

  • A margarita or iced Mexican beer makes a perfect pairing

Tips & Variations

  • Use corn tortillas for a more authentic version—warm them first to prevent cracking.

  • Swap mixed beans for black or pinto beans for different texture.

  • For extra heat, add chopped jalapeño to the chili or mix hot sauce into the filling.

  • Make it vegetarian—replace meat with sautéed mushrooms, zucchini, or additional beans.

  • Use Mexican cheese blend for more richness or a sharper cheese.

  • To prep: assemble enchiladas in advance and bake just before serving.

Storage & Make-Ahead

  • Chili can be refrigerated up to 4 days or frozen for 1–2 months.

  • Assembled enchiladas can be refrigerated (covered) a few hours before baking.

  • Reheat leftovers in a 350°F oven (covered) until heated through, adding extra sauce or cheese as needed.

  • For a crispy top, broil for 1–2 minutes at the end of reheating.

FAQs

Can I bake these in a casserole dish instead of individual plates?
Yes—a 9×13-inch deep baking dish works well for all eight rolls together.

Do I need Carb Balance tortillas?
No—any flour or corn tortillas will work. Carb-balanced varieties just lower total carbs per serving.

How spicy is this dish?
Mild to moderate—flavorful from the chilies, but adjust spice by choosing mild or hot green chilies and adding jalapeños if desired.

Can I substitute homemade chili?
Absolutely—leftover chili or store-bought chili can be used, just strain some liquid to prevent sogginess.

Final Thoughts

These Chili Cheese Enchiladas offer the comfort of chili and the cheesy indulgence of enchiladas in one satisfying meal. With balanced spice, bold flavor, and home-style heartiness, this dish is made for entertaining, meal prep, and everyday dinners. Whether wrapped in a tortilla or eaten plated, they’re guaranteed to be crowd-pleasers.

Chili Cheese Enchiladas

Hearty Chili Cheese Enchiladas with beef, turkey, beans, and green sauce—baked and cheesy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chili (Instant Pot Version):
  • 1 lb lean ground beef 93/7
  • 1 lb lean ground turkey 99/1
  • ½ medium yellow onion chopped
  • 1 garlic clove minced
  • 2 bell peppers 1 green, 1 red, chopped
  • 2 x 14-oz cans fire-roasted diced tomatoes
  • 1 x 6-oz can tomato paste
  • 1 can diced green chilies
  • 1½ cups beef broth
  • 1 x 15.5-oz can mixed beans in mild chili sauce
  • 1 Tbsp chili powder 1 Tbsp ground cumin, 1 tsp salt, 1 tsp pepper
Enchilada Assembly:
  • 8 Mission Carb Balance flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 x 10-oz La Victoria mild green enchilada sauce
  • ¾ cup shredded Monterey Jack cheese
Optional Toppings: sour cream or Greek yogurt, diced red onion, salsa, cilantro, jalapeños, avocado

Method
 

Step 1: Make the Chili (Instant Pot)
  1. Set Instant Pot to sauté mode, drizzle olive oil, sauté minced garlic briefly until fragrant.
  2. Add ground beef and turkey, cooking until partially browned.
  3. Stir in onion, bell peppers, fire-roasted tomatoes, tomato paste, diced green chilies, broth, beans, and seasonings.
  4. Seal lid, pressure cook for 30 minutes, then naturally release or carefully quick-release.
  5. Yield: approx 10 servings of chili. For enchiladas, set aside ~3 servings (~1170 g); refrigerate or freeze the rest.
Step 2: Assemble the Enchiladas
  1. Preheat oven to 350°F (175°C).
  2. Spread a few spoonfuls of reserved chili liquid onto a 9×13-inch baking dish to prevent sticking.
  3. Place a tortilla on a work surface, add ~⅛ of chili and ~2 Tbsp cheddar cheese. Roll and place seam-side down in the dish. Repeat for all 8 tortillas.
  4. Pour remaining chili liquid over the rolled enchiladas, then drizzle green enchilada sauce evenly across the top.
Step 3: Bake & Cheese
  1. Cover the dish with foil and bake for 25–30 minutes.
  2. Remove foil, sprinkle Monterey Jack cheese over the top.
  3. Return to oven uncovered for 10–15 minutes, or until cheese is melted and bubbly.