Here’s a simple, crowd-pleasing weeknight dinner that uses only three main ingredients. These 3-Ingredient Chili-Cheese Enchiladas are quick to assemble, great for busy evenings, and rely on pantry-friendly items—perfect when you want something comforting without fuss.
When I was younger, a neighbor we called Mrs. Penny used to make a version of this dish whenever a group of friends came over. It was always a hit — simple, satisfying, and easy to scale up to feed a crowd. I adapted that same straightforward approach using ingredients I keep in my kitchen: a carton of hearty beef chili made with bone broth, soft flour-style or grain-free tortillas, and Monterey Jack cheese. The result is cheesy, saucy enchiladas that bake up hot and bubbly in under an hour from start to finish.
3-Ingredient Chili-Cheese Enchiladas
Ingredients
- 1 [16.9 oz] carton beef chili (bone broth-based chili with beans is ideal) — pantry-ready and makes assembly fast. (Tip: I use a shelf-stable carton for convenience.)
- 8 tortillas — flour-style, or grain-free tortillas if preferred. Choose soft, pliable tortillas so they roll easily without cracking.
- 1 [8 oz] block Monterey Jack cheese — slice three-quarters of the block into 1/4-inch slices and shred the remaining quarter for topping.
- Optional: thinly sliced green onions or chopped cilantro for garnish.
Instructions
- Preheat the oven to 375°F (190°C).
- Pour about one quarter of the carton of chili into the bottom of a 2½-quart or 9×13-inch baking dish. Use a rubber spatula to spread an even, thin layer to coat the bottom—this prevents the enchiladas from sticking and adds saucy flavor beneath the rolls.
- Warm the tortillas before filling: one at a time, place a tortilla in a dry skillet over medium heat for about 20–30 seconds per side. Warming makes them more flexible and helps prevent tearing when you roll them.
- On one half of each warmed tortilla, place two slices of Monterey Jack. Gently roll the tortilla around the cheese and place the seam side down in the prepared baking dish. Repeat with the remaining tortillas and cheese slices, arranging the rolled enchiladas snugly in the dish.
- Pour the remaining chili over the rolled enchiladas, spreading it evenly with a spatula to coat the tops. Sprinkle the shredded Monterey Jack over the chili to cover the dish.
- Cover the baking dish tightly with foil and bake for 15 minutes. Then remove the foil and bake an additional 8–10 minutes, or until the cheese is melted, golden, and bubbling.
- Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with thinly sliced green onions or cilantro if desired, slice into portions, and serve hot.
Tips, Variations & Storage
To make this recipe your own: swap in a different shredded cheese (cheddar, pepper jack, or a Mexican blend), or add a few spoonfuls of salsa or enchilada sauce to the chili for extra flavor. For a heartier version, stir cooked beans or browned ground beef into the chili before assembling.
Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, covering to retain moisture. You can also assemble the enchiladas ahead of time and refrigerate them covered; bake when ready, adding a few extra minutes if starting from cold.
Nutrition information is an approximation and will vary depending on brands and portion sizes.
Additional Info
Jump to Comments →
*This post contains affiliate links