Chili Cheese Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, combine the cooked beef or chicken, chili, cumin, and chili powder. Stir and heat until warmed through.
3. Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.
4. Spoon several tablespoons of the chili mixture into each tortilla. Add a small amount of cheese, then roll the tortilla tightly.
5. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the enchiladas. Spoon the sour cream in streaks across the top.
7. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over everything.
8. Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Remove from the oven and garnish with fresh cilantro or green onions before serving.

Variations :

• Add diced jalapeños or green chiles for extra heat.
• Use pepper jack cheese for a spicier flavor.
• Swap the chili with beans for a meatless version.
• Stir a little cream cheese into the chili mixture for extra creaminess.

Tips :

• Warm tortillas briefly before filling to prevent cracking.
• Avoid overfilling to make rolling easier and neater.
• Let the enchiladas rest for 5 minutes before serving so they hold their shape.
• Finish with hot sauce or extra sour cream for a bold, restaurant-style presentation.