For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.
2 cups Corn and Black Bean Chili (500 mL)
8 small flour tortilla wraps
1 cup shredded Cheddar cheese (250 mL)
Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) baking dish; set aside.
Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese.
Bake in 350°F (180°C) oven for 30 minutes.
Keywords: Beef Chili Enchiladas, Easy Beef Enchiladas, Beef and Bean Chili Enchiladas