How To Make Chili Cheese Enchiladas

Chili Cheese Enchiladas Recipe

Ingredients:

Instructions:

Begin by setting your Instant Pot to the sauté function and drizzle the bottom with olive oil to prevent the meat from sticking. Add minced garlic and cook until fragrant.
Add ground turkey and ground beef to the pot, cooking until browned but not fully cooked through.
While still on sauté, incorporate onions, bell peppers, and all remaining ingredients. Stir the mixture well.
Put on the Instant Pot lid and set it to pressure cook for 30 minutes. You can either let the pressure release naturally or perform a quick release.
This chili recipe yields 10 servings. For the enchiladas, you will only need 3 servings. Feel free to reheat the remaining chili throughout the week for other meals or freeze for later use.

Preheat the oven to 350 degrees Fahrenheit.
Take 3 servings of chili (approximately 1170 grams) and strain out most of the liquid. Set the liquid aside.
In a 9 x 13 inch baking sheet, pour a few spoonfuls of the strained chili liquid on the bottom.
Lay out a tortilla and add 1/8 of the chili, 2 tablespoons (14g) of cheddar cheese, then roll it up into an enchilada. Place it in the baking dish. Repeat this process with all 8 tortillas.
For accuracy, weigh the total drained chili and divide by 8. This will give you the exact amount of meat mixture to add to each tortilla.
Once all the tortillas are rolled, pour the strained chili liquid on top of the enchiladas. Add green enchilada sauce to the top.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and evenly distribute Monterey Jack cheese over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes or until the cheese is melted and the sauce is bubbling.
Remove from the oven and serve with toppings such as red onion, Greek yogurt or sour cream, salsa, cilantro, avocado, or jalapenos.

Nutrition Information:

Serving Size: 1 enchilada