Chili Cheese Enchiladas

Ingredients

• 1.5 cups cooked shredded chicken
• ¾ pound cooked ground beef
• 8 count corn tortillas (6-inch)
• 3 tablespoons chili powder
• 1 can (14.5 oz) canned crushed tomatoes
• 1 cup beef broth
• 2 cups shredded cheddar cheese, divided
• ½ medium diced onion
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Preheat oven to 350°F. In a skillet over medium heat, cook onion until softened, ~3 minutes.

2. 2

   Add chili powder, stir until fragrant, about 30 seconds.

3. 3

   Pour in crushed tomatoes and beef broth. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

4. 4

   Mix shredded chicken and ground beef in a bowl with 0.5 cup of the cheese.

5. 5

   Spread 1 cup of chili sauce on the bottom of a 9x13-inch baking dish.

6. 6

   Warm tortillas in a dry skillet for 20 seconds per side to make them pliable.

7. 7

   Fill each tortilla with 0.25 cup meat mixture, roll tightly, and place seam-side down in the baking dish.

8. 8

   Pour remaining sauce over enchiladas, then top with remaining 1.5 cups cheese.

9. 9

   Cover with foil and bake for 20 minutes. Uncover and bake until cheese is melted and bubbly, ~10 minutes.

10. 10

    Let rest 5 minutes before serving.

Tools you’ll need

• 12-inch skillet
• 9x13-inch baking dish
• mixing bowl
• aluminum foil

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