A delightful twist on classic enchiladas, featuring a cheesy chili filling and a creamy topping.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Spread a thin layer of enchilada sauce over the bottom of a greased 9x12 baking dish.
This prevents the tortillas from sticking and adds flavor.
Fill each tortilla with about 1/4 cup of chili, roll them up, and place them seam-side down in the dish.
Don't overfill the tortillas to avoid them breaking.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Use a spoon to spread the sauce evenly over the tortillas.
Drizzle the melted queso over the top, then sprinkle with shredded cheese.
For a golden top, use a mix of cheddar and mozzarella cheese.
Bake in the preheated oven for 30 minutes, or until the sauce is bubbly and the cheese is melted.
Check halfway through to ensure even cooking.
Serve hot with a dollop of sour cream on top, if desired.
Garnish with chopped cilantro or green onions for added freshness.
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