In this video I show y’all how to make chili cheese queso enchiladas. These delicious enchiladas are not your ordinary enchiladas. I’m using leftover loaded queso cheese dip for the enchilada filling that is loaded with flavorful ingredients including Velveeta cheese filled with bacon, breakfast sausage and spicy tomatoes and chiles and spices. These enchiladas are then smothered with Hormel chili for the sauce. It’s a quick and easy enchilada recipe that everyone will love.
Shopping list:
Yellow corn tortillas
Cold leftover loaded queso cheese dip. Here’s the link on how to make it:
Hormel chili No beans
Onions, diced
Canola oil
Chili powder
Ground cumin
Shredded cheddar cheese
Shredded pepperjack cheese
Fresh cilantro and lime wedges for garnish
Directions:
The queso MUST be thoroughly cold. I recommend making it a day ahead of time and place in the fridge overnight.
Heat the can of Hormel chili in a sauce pan.
Heat the Canola oil in a skillet and add the chili powder and ground cumin.
Dip each corn tortilla in the hot oil for a few seconds each side and lay flat in a plate.
Spread a thin layer of hot chili on the bottom of a baking dish.
Fill each tortilla with cold queso dip and cover in diced onion. Fold, tuck and roll and place seam side down on top of the chili in the baking dish.
Cover with more chili and sprinkle with shredded cheddar and pepperjack cheeses.
Heat in a pre-heated 350 degree over for 10-15 minutes until thoroughly heated.
Remove from the oven and garnish with fresh cilantro, a spritz of lime and serve with your favorite sides.
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