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Tamale Stuffed Chili Enchiladas

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In just 45 minutes, you can savor the mouthwatering combination of HORMEL® Chili No Beans, zesty Hatch chilis, and more, all wrapped in a warm, comforting tortilla. Designed for both flavor enthusiasts and busy households, it is a breeze to create this culinary masterpiece. With simple steps and readily available ingredients, you’ll have a dish that bursts with flavor on your table in no time.

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2 (15-ounce) cans HORMEL® Chili No Beans, divided
1 (4-ounce) can chopped Hatch chilis
¼ cup diced onions
6 saltine crackers, finely crushed
1 cup enchilada sauce, divided
6 (8-inch) flour tortillas
1 (15-ounce) can refried beans
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 (15-ounce) can HORMEL® Beef Tamales
Suggested toppings: Queso fresco, Mexican crema, diced white onions, diced tomatoes, chopped cilantro and sliced jalapenos


  1. Heat oven to 375°F.

  2. In medium saucepan over medium heat, combine 1 can chili, chilis, onions and crushed crackers. Cook, stirring occasionally 15 to 20 minutes or until bubbly and thickened. Remove from heat.

  3. In 12-inch cast iron skillet pour 1/2 cup enchilada sauce to cover bottom. Spread tortilla with refried beans. Top with 3 tablespoons chili mixture. Sprinkle with 1 tablespoon cheddar cheese and 1 tablespoon mozzarella cheese. Place 1 unwrapped tamale in center. Roll up and place seam side down in skillet. Repeat with remaining tortillas. Top with remaining chili mixture and remaining cheese.

  4. Bake 20 to 30 minutes or until hot and bubbly. Serve with suggested toppings.