These Chili Cheese Enchiladas bring together two comfort-food classics: a slow-simmered, Tex-Mex style chili and a pan of saucy, cheese-covered enchiladas. The idea is to cook once and eat several times.
A big batch of chili made in the Instant Pot is packed with lean beef, extra-lean turkey, fire-roasted tomatoes, peppers and beans. Part of it becomes the filling for eight tortillas, and the rest is ready for quick meals later in the week.
What makes this recipe special is the balance between indulgence and nutrition. Using lean meats, high-fiber low-carb tortillas and carefully portioned cheese gives you all the richness of a classic enchilada, including melty cheddar, bubbling Monterey Jack and tangy green sauce, while keeping the protein high and the calories reasonable. Straining the chili before filling the tortillas keeps the enchiladas firm instead of soggy, and the reserved liquid goes back over the top so no flavor is lost. It is a practical, meal-prep-friendly dinner that still feels like a treat.
Why People Will Love Chili Cheese Enchiladas Recipe
Two meals in one effort: One pot of chili gives you an enchilada dinner plus about 7 extra servings of chili to reheat or freeze.
High in protein, satisfying portions: Each enchilada provides roughly 20 g of protein from the lean beef, turkey, beans and cheese, so it keeps you full for hours.
Lighter than traditional enchiladas: Lean meats and Carb Balance tortillas cut down on fat and net carbs without making the dish taste “diet.”
Deep, layered flavor: Fire-roasted tomatoes, cumin, chili powder, green chiles and pressure cooking create a chili that tastes like it simmered all day.
Not soggy: Draining the chili before rolling keeps each enchilada intact, and the strained liquid is poured back on top for moisture and flavor.
Two-cheese finish: Sharp cheddar inside and creamy Monterey Jack on top give contrast in both texture and taste.
Hands-off cooking: The Instant Pot handles the chili, and the oven handles the enchiladas, so active work is minimal.
Precise and macro-friendly: Gram measurements and the weigh-and-divide tip make it easy to track calories and portions.
Family-friendly and customizable: The mild sauce and beans suit kids, while adults can add jalapeños, salsa or hot sauce at the table.
Freezer-friendly: Both the chili and the assembled enchiladas freeze well for future busy nights.
Key Ingredients
Lean ground beef (93/7): Brings classic beefy depth and a little fat for flavor while staying lean enough for a lighter dish.
Extra-lean ground turkey (99/1): Increases protein and volume with almost no fat. Paired with beef, it picks up the richer flavor and nobody misses the extra grease.
Fire-roasted diced tomatoes: The charred edges add smoky sweetness that regular canned tomatoes lack, giving the chili a more complex base.
Tomato paste: Concentrated tomato flavor that thickens the chili and adds savory, slightly caramelized depth.
Diced green chiles: Contribute a mild, earthy heat and a bright Southwestern character that ties in with the green enchilada sauce.
BUSH’S BEST Mixed Beans in Mild Chili Sauce: Add fiber, plant protein and creaminess, and the seasoned sauce boosts the chili’s flavor.
Bell peppers and onion: Provide sweetness, color and texture, plus extra vitamins and fiber.
Chili powder and cumin: The backbone of the seasoning. Chili powder gives warmth, and cumin adds the earthy, smoky note essential to Tex-Mex cooking.
Mission Carb Balance flour tortillas: Soft, flexible and high in fiber, so they roll easily without cracking and keep net carbs low.
Cheddar cheese: Sharp and tangy, it melts into the filling and binds the chili inside each tortilla.
Monterey Jack cheese: A mild, creamy melter that forms a smooth, golden layer over the top.
La Victoria Mild Green Enchilada Sauce: Tangy, tomatillo-based sauce that brightens the rich chili and keeps the tortillas moist during baking.
Expert Tips
Bloom the spices: Add the chili powder and cumin while the meat is browning, and let them toast for 30–60 seconds before adding liquids. This releases their oils and deepens the flavor.
Don’t fully cook the meat on sauté: It finishes under pressure. Overcooking it now makes lean turkey dry and crumbly.
Break up the meat finely: Smaller crumbles distribute evenly in the tortillas and make rolling easier.
Deglaze before pressure cooking: Scrape the bottom of the pot with a splash of broth after browning. Stuck bits can trigger the Instant Pot’s “Burn” warning.
Layer, don’t stir in tomato paste: Spoon the tomato paste on top of the other ingredients without stirring, as thick paste on the bottom is a common cause of the burn error.
Strain well, but keep the liquid: Press the chili gently in the strainer. Drier filling equals sturdier enchiladas, and the liquid becomes extra sauce.
Weigh the filling: Weighing the drained chili and dividing by 8 guarantees equal portions, which is especially helpful if you track macros.
Warm the tortillas: Microwave them under a damp paper towel for 15–20 seconds so they are pliable and don’t tear.
Place seam-side down: This keeps the enchiladas rolled tightly while baking.
Cover the ends with sauce: Exposed tortilla edges can dry out and harden, so make sure the sauce reaches all the corners.
Shred your own cheese: Block cheese melts smoother than pre-shredded cheese, which contains anti-caking agents.
Broil for a golden top: For a browned, bubbly finish, broil for 1–2 minutes at the end and watch closely.
Rest before serving: Let the dish sit 5–10 minutes so the sauce thickens and the enchiladas hold their shape when served.
Chili Cheese Enchiladas
Ingredients
For the chili:
1 lb lean ground beef (93/7)
1 lb extra-lean ground turkey (99/1)
½ medium yellow onion, diced
1 clove garlic, minced
2 bell peppers (1 green, 1 red), diced
2 cans (14 oz each) fire-roasted diced tomatoes
1 can (6 oz) tomato paste
1 can diced green chiles
1½ cups beef broth
1 can (15.5 oz) BUSH’S BEST Mixed Beans in Mild Chili Sauce
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp salt
1 tsp black pepper
For the enchiladas:
8 Mission Carb Balance flour tortillas
1 cup (112 g) shredded cheddar cheese
1 can (10 oz) La Victoria Mild Green Enchilada Sauce
¾ cup (84 g) shredded Monterey Jack cheese
Instructions
Make the chili:
Set the Instant Pot to sauté and add a light drizzle of olive oil to keep the meat from sticking. Add the garlic and cook until it smells fragrant.
Add the ground beef and turkey. Cook until the meat is browned on the outside but not completely cooked through.
Keeping the pot on sauté, stir in the onion, bell peppers and the rest of the chili ingredients until everything is well combined.
Lock the lid in place and pressure cook for 30 minutes. Allow a full natural release or use quick release, whichever you prefer.
The batch yields 10 servings. Only 3 servings go into the enchiladas; save the rest to reheat for meals during the week or freeze it for later.
Assemble and bake the enchiladas:
Heat the oven to 350°F.
Place 3 servings of chili (about 1,170 g) in a strainer to drain off most of the liquid. Reserve the liquid.
Spoon a few tablespoons of the reserved liquid over the bottom of a 9 × 13-inch baking dish.
Lay a tortilla flat, top it with ⅛ of the drained chili and 2 Tbsp (14 g) of cheddar, then roll it up and set it seam-side down in the dish. Repeat with the remaining 7 tortillas.
Tip: For the most accurate portions, weigh all of the drained chili and divide the total by 8. That’s how much filling goes into each tortilla.
After all 8 enchiladas are in the dish, pour the rest of the reserved chili liquid over them, followed by the green enchilada sauce.
Cover the dish with foil and bake for 25–30 minutes. Take off the foil, sprinkle the Monterey Jack evenly over the top, and bake uncovered for another 10–15 minutes, until the cheese has melted and the sauce is bubbling.
Take the dish out of the oven and serve with your favorite toppings, such as red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapeños.
Important Notes When Making Chili Cheese Enchiladas
Batch size: The chili makes 10 servings, but only 3 servings (about 1,170 g) go into the enchiladas. Plan to store or freeze the rest.
Nutrition depends on brands: The calorie and carb values rely on lean meats and Carb Balance tortillas. Regular tortillas or fattier meat will increase the totals.
Sodium is fairly high: Canned tomatoes, beans, broth, enchilada sauce and cheese all contain salt.
Use low-sodium broth and no-salt-added tomatoes, or reduce the added salt if needed.
Instant Pot liquid: The broth and tomatoes provide enough liquid for pressure cooking. Don’t cut the broth significantly, or the pot may not come to pressure.
Food safety: Ground meat should reach an internal temperature of 160°F (71°C). Pressure cooking for 30 minutes ensures this.
Baking dish: Use a 9 × 13-inch baking dish with sides, not a flat baking sheet, so the sauce stays contained.
Heat level: As written, the dish is mild. Spice it up with hot green chiles, chipotle powder, cayenne or a hot enchilada sauce.
Storage: Leftover enchiladas keep 3–4 days refrigerated in an airtight container. Extra chili keeps 4 days in the fridge or up to 3 months in the freezer.
Allergens: Contains dairy and wheat (gluten). Check labels on beans and sauces if you have other allergies.
How to Enjoy Chili Cheese Enchiladas After Cooking
Let it rest: Give the enchiladas 5–10 minutes out of the oven. The sauce sets slightly, making them easier to lift out cleanly with a spatula.
Serve one or two per person: One enchilada makes a light meal with sides; two make a hearty dinner.
Add fresh toppings for contrast: The rich, hot enchiladas taste best with something cool and fresh on top:
Diced red onion for crunch and sharpness
Greek yogurt or sour cream for creaminess (Greek yogurt adds protein)
Salsa or pico de gallo for acidity
Chopped cilantro for brightness
Sliced avocado or guacamole for richness
Pickled or fresh jalapeños for heat
A squeeze of lime to lift all the flavors
Pair with simple sides: Cilantro-lime cauliflower rice, Mexican rice, a crisp romaine salad with lime dressing, roasted zucchini, elote-style corn or black beans.
Drinks: A cold sparkling water with lime, iced tea, horchata, a light Mexican lager or a margarita all complement the spices.
Reheating leftovers: Warm individual enchiladas in the microwave for 1–2 minutes covered, or reheat the dish in a 350°F oven for 15–20 minutes covered with foil to keep it moist. Add a splash of sauce if they look dry.
Use the extra chili creatively: Serve it over baked potatoes, on hot dogs, as a dip with tortilla chips, over rice, as nacho topping or stuffed into bell peppers.
Nutrition Information (per enchilada, 1 of 8)
Calories: 255 kcal | Total Fat: 12.5 g | Saturated Fat: 5.5 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 45 mg | Sodium: 950–1,100 mg (depending on added salt and brands) | Total Carbohydrates: 27 g | Dietary Fiber: 17 g | Net Carbohydrates: 10 g | Sugars: 3 g | Protein: 20 g
Estimates are based on the listed brands and amounts and may vary. Toppings are not included.
Smart FAQs About This Recipe
Can I use only beef or only turkey?
Yes. All beef (93/7) gives a richer flavor but adds fat and calories. All turkey (99/1) is the leanest option, but add an extra pinch of cumin and a dash of Worcestershire or smoked paprika, since turkey is milder.
Can I make this gluten-free?
Swap the Carb Balance tortillas for corn tortillas or a certified gluten-free wrap, and check that the broth, beans and enchilada sauce are labeled gluten-free. Corn tortillas will raise the net carbs and are best warmed before rolling so they don’t crack.
Is this recipe spicy?
It is mild as written. For more heat, use a hot green enchilada sauce, add a diced jalapeño or chipotle in adobo to the chili, or sprinkle cayenne into the spices.
Can I use red enchilada sauce instead of green?
Absolutely. Red sauce gives a deeper, earthier, more chili-forward flavor, while green sauce is tangier and brighter. You can also use half of each for a “Christmas-style” topping.
Is this recipe good for weight loss or meal prep?
Yes. With about 255 calories and 20 g of protein per enchilada, plus high fiber, it is filling and macro-friendly. The extra chili also makes ready-made portions for the rest of the week.
I don’t have an Instant Pot. How can I make the chili?
Brown the meat and vegetables in a large Dutch oven, add the remaining ingredients, then simmer covered on low for 45–60 minutes, stirring occasionally. In a slow cooker, brown the meat first, then cook on low for 6–8 hours or high for 3–4 hours.
What should I do if my Instant Pot shows the “Burn” warning?
Cancel the program, release the pressure, and scrape the bottom of the pot thoroughly. Add ¼–½ cup more broth, stir, and restart. To prevent it, deglaze after browning and place the tomato paste on top without stirring it in.
Can I assemble the enchiladas ahead of time?
Yes. Assemble them up to 24 hours in advance, cover tightly and refrigerate, but add the green sauce just before baking to reduce sogginess. Bake straight from the fridge, adding 5–10 minutes to the covered baking time.
How do I freeze the enchiladas?
Assemble them in a freezer-safe dish without the top layer of Monterey Jack, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding the cheese during the last 10–15 minutes.
Why are my tortillas cracking or tearing when I roll them?
Cold tortillas are stiff. Warm them briefly in the microwave under a damp paper towel or in a dry skillet, don’t overfill them, and roll gently but firmly. Placing them seam-side down in the dish keeps them closed while baking.