Chili Enchiladas

Calorie.Less.Cooking's picture

Aug. 10, 2011


Chili 1 1/2 Cup (24 tbs) , thawed
Chili 1 1/2 Cup (24 tbs) , thawed, heated
Black olives 6 Large , pitted
Black olives 6 Large , pitted and sliced, divided
Flour tortillas 2 (1 Package)
6 inch flour tortillas 2
Tomato sauce 1/4 Cup (4 tbs)
Reduced fat monterey 3/4 Ounce
Jack cheese 1 Cup (16 tbs) , shredded
Parmesan cheese 1 Tablespoon , grated



1. Preheat oven to 375° F.

2. In a small mixing bowl mix chili and half of the olives; keep aside.


3. On a nonstick baking sheet, arrange tortillas and bake for about 1 minute until it is softened.

4. Spoon 1/3 of the chili mixture at the center of each tortilla.

5. Fold over the tortillas to enclose the filling.


6. In a 1-quart casserole, line the bottom with tomato sauce.

7. Place the enchiladas with the seam-side down and top with remaining chili mixture.

8. Sprinkle the cheeses and top with remaining olives.

9. Place the casserole in the oven and bake for about 10 minutes until the enchiladas are completely heated through.


10. Serve hot with whipped cream on top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1