by Sheryl

Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Servings: 10 | Yield: 10 servings

My favourite homemade enchiladas – crazy simple, gooey, and with a bit of a kick. I am always up for everything Mexican, any day, any time. And these cheese-filled tortillas swimming in a simple mouthwatering chilli-cheese sauce is everything! A huge success always and everyone’s favourite on Taco Tuesdays. An absolute delight, extremely flavorful with all the right textures.


¼ cup of vegetable oil
1 (10 ounces) package corn tortillas
1 (16 ounces) package Cheddar cheese, grated
2 (19 ounce) cans chilli without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounces) package processed cheese, cubed, divided


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease a 9 x 13-inch baking dish.

Step 3: In a skillet, heat the oil over medium heat. Once the oil is hot, slide the tortillas a piece at a time until warm and transfer on a clean plate.

Step 4: In the middle of the tortilla, add the cheddar cheese before rolling it up. Do this for the rest of the tortillas.

Step 5: Arrange the rolled tortillas into the prepared dish.

Step 6: Combine the onion, chilli, and half of the processed cheese in a large mixing bowl until incorporated.

Step 7: Spill everything over the tortillas and sprinkle the remaining processed cheese on top.

Step 8: Bake in the preheated oven for about 20 minutes or until bubbly.

Step 9: Allow cooling on a wire rack until ready to serve.

Nutrition Facts:

Per Serving: 525.2 calories; protein 26.6g 53% DV; carbohydrates 24.1g 8% DV; fat 36.5g 56% DV; cholesterol 88.7mg 30% DV; sodium 1177.6mg 47% DV.

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