These Layered Chili Enchiladas are not only delicious and satisfying, but they’re also easy to make and perfect for feeding a crowd. So, whether you’re cooking for your family or hosting a dinner party, give these enchiladas a try and watch as your guests rave about them.
Ingredients
| 1 | (15-ounce) can STAGG® DYNAMITE HOT® Chili |
| 8 | (6-inch) corn tortillas |
| 1 | cup shredded cheddar cheese |
| Toppings: shredded iceberg lettuce, sliced radishes, sliced red onion and halved cherry tomatoes |
Directions
Heat oven to 375°F. Lightly spray 10-inch cast-iron skillet with non-stick cooking spray.
In medium bowl, place chili. Working one at a time, dip tortillas in chili, turning to evenly coat both sides.
Layer tortillas, chili and cheese evenly in skillet. Bake 20 to 22 minutes or until bubbly and browning in places. Serve with lettuce, radishes, red onion and tomatoes.