This Cheesy Chili Enchilada Casserole is a comforting, oven-baked favorite made with HORMEL® Chili Cilantro Lime with Beans.
Rolled corn tortillas filled with melty cheddar cheese are smothered in zesty chili and topped with creamy, cubed cheese for a rich, bubbly finish. Ready in just 40 minutes, it’s a simple, satisfying meal perfect for busy weeknights or casual get together. Garnish with green onions for a fresh pop of flavor.
Ingredients
| ¼ | cup vegetable oil |
| 10 | corn tortillas |
| 2 | cups shredded cheddar cheese |
| 2 | (15- ounce) cans HORMEL® Chili Cilantro Lime with Beans |
| 4 | ounces pasteurized prepared cheese product, cubed |
| Chopped green onions, if desired |
Directions
Heat oven to 350° F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
In small skillet over medium heat, warm oil. Use tongs to dip tortillas into oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
Pour the chili over filled tortillas; top with cubed cheese.
Bake 20 to 25 minutes or until hot and bubbly. Top with green onions, if desired.