Chili Cheese Enchiladas with Tex Mex Enchilada Sauce

Recipe Variations & Customizations

One of the best things about chili cheese enchiladas is how easily you can tailor them to your taste or dietary needs. From protein swaps to spicy upgrades, there’s room to make this Tex-Mex dish entirely your own.

Protein Swaps

• Ground beef alternatives: Swap with ground turkey, ground chicken, or even chorizo for different textures and flavor profiles.

• Vegetarian option: Replace the beef chili with black beans, refried beans, or a mix of roasted vegetables like zucchini, bell peppers, and corn.

• Shredded meats: Use shredded chicken or pulled pork for a heartier filling. Mix in some enchilada sauce before rolling to keep them juicy.

Explore more protein options in our internal guide on Alternative Fillings for Enchiladas, which covers both meat and plant-based ideas.

Tortilla Alternatives

• Flour tortillas: These are softer and more flexible, though slightly less traditional. They hold up well to baking and are easier to roll.

• Gluten-free corn tortillas: For gluten-sensitive eaters, check labels to ensure the corn tortillas are 100% gluten-free.

• Low-carb tortillas: Great for keto or low-carb diets, but note that they may not crisp up the same way.

Cheese Upgrades

• Monterey Jack: Melts beautifully and has a mild flavor that complements the chili.

• Pepper Jack: Adds a spicy, creamy touch.

• Mexican cheese blends: Pre-shredded blends often include asadero, queso quesadilla, and cheddar, which work well for enchiladas.

• Cotija or queso fresco: Crumble on top after baking for a salty, fresh contrast.

For cheese inspiration, take a look at the Cheese page to explore different melting properties and flavor profiles.

Add-ins & Extras

• Green chilies: Stir into the filling for a smoky kick.

• Jalapeños: Add slices on top before or after baking for more heat.

• Black olives, roasted corn, or diced tomatoes: Mix into the filling or sprinkle on top for added texture and flavor.

• Avocado or guacamole: Serve on the side for creamy freshness.

Check out this Pinterest board of Tex-Mex ideas for visual inspiration on how to elevate your enchiladas.

How to Store and Reheat Beef Enchiladas

These chili cheese enchiladas are perfect for making ahead and enjoying as leftovers. Proper storage and reheating keep them just as delicious the next day—or even next week.

Storing in the Fridge

• Store cooled enchiladas in an airtight container.

• They’ll keep well for up to 4 days.

• If storing directly in the baking dish, cover tightly with foil or plastic wrap.

Freezing for Later

• Assemble the enchiladas but do not bake.

• Wrap the entire dish in plastic wrap and foil or store individual portions in airtight containers.

• Freeze for up to 3 months.

For more freezer-friendly Tex-Mex ideas, check out our guide on Make-Ahead Tex-Mex Meals.

Reheating Tips

• Oven: Cover with foil and bake at 350°F for 20–25 minutes or until heated through.

• Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until hot.

Using the oven helps maintain the crispness of the tortilla edges and prevents sogginess. If frozen, let the dish thaw overnight in the refrigerator before reheating.

Best Side Dishes to Serve With Chili Cheese Enchiladas

To create a complete Tex-Mex dinner, pair your enchiladas with sides that enhance the flavors and add contrast to the richness of the dish.

• Mexican rice or Spanish rice: The slightly tangy tomato base balances the enchiladas’ creamy spice. Try this Pinterest Mexican rice recipe.

• Refried beans or black beans: Add protein and fiber, and they’re great for soaking up leftover sauce.

• Chips and salsa or guacamole: Perfect for scooping and snacking while the enchiladas bake.

• Simple green salad: Toss with a cilantro-lime dressing or creamy avocado vinaigrette to freshen up the plate.

These sides not only complete the meal but also provide different textures to make each bite more interesting. For more side ideas, check out our roundup of Top Tex-Mex Sides.

Can I Make These Enchiladas Ahead of Time?

Absolutely—this recipe is perfect for meal prepping or hosting. Making enchiladas ahead saves time without sacrificing quality.

Make-Ahead Tips

• Assemble the enchiladas and cover tightly with foil.

• Store in the fridge for up to 24 hours before baking.

• Add 5–10 extra minutes to the baking time if going straight from fridge to oven.

Preventing Soggy Tortillas

For more expert planning tips, visit our internal guide on Meal Prep-Friendly Tex-Mex Recipes, where we share prep-ahead versions of enchiladas, tacos, and more.

Reheating After Baking

Making these enchiladas in advance is a smart move whether you’re entertaining or planning weekday meals.

Nutrition Information (Optional/Approximate)

Here’s a rough breakdown for a single serving of chili cheese enchiladas (based on 8 servings):

• Calories: 380–420 kcal

• Protein: 18g

• Fat: 24g

• Carbohydrates: 28g

• Fiber: 3g

• Sugar: 3g

• Sodium: 780mg

These values can vary depending on your exact ingredients (especially the beef chili and cheese type). For a lighter version, reduce the cheese or swap in lean protein. For more ideas, check out Low-Calorie Tex-Mex Swaps.

Frequently Asked Questions

Can I use flour tortillas instead of corn?
Yes, flour tortillas work well and are easier to roll. However, they may get slightly soggy if not pre-fried.

What’s the difference between chili and enchilada sauce?
Chili sauce is usually thicker and heartier, often made with meat like in chili con carne. Enchilada sauce is thinner, with a focus on spices. This recipe blends both ideas with a roux-based spicy sauce layered with beef chili.

Can I make this recipe vegetarian?
Absolutely! Swap the beef chili with black beans, refried beans, or a mixture of roasted vegetables. Use vegetable broth in the sauce instead of beef broth.

Do I need to fry the tortillas before rolling?
Yes, lightly frying helps prevent the tortillas from cracking or getting mushy during baking.

What cheese is best for enchiladas?
Cheddar is classic, but Monterey Jack, pepper jack, and Mexican blends also work great. Check the Cheese page for more info on melting cheeses.

How do I make it spicier?
Add jalapeños, chipotle powder, or use pepper jack cheese to increase the heat. You can also mix hot sauce into the beef chili before assembling.

What’s a good store-bought enchilada sauce alternative?
While homemade is ideal, brands like Las Palmas and Old El Paso make reliable Tex-Mex style enchilada sauces. Look for low-sodium versions to control the salt level.

Can I freeze leftover enchiladas?
Yes! Freeze either assembled, unbaked enchiladas or leftovers after baking. Thaw overnight and reheat in the oven for best results. See our full freezing guide on Make-Ahead Enchiladas.

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