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Wick Fowler Classic Chili Enchiladas

Prep Time:

30 mins.

Cook Time:

50 mins.


4 to 6 servings


  • 1 package Wick Fowler's 2-Alarm Chili Kit
  • 2 pounds ground beef
  • 1- 8 ounce can tomato sauce
  • 2 cups water or beef broth
  • Nonstick cooking spray
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • Kosher Salt
  • 1 small onion, chopped (about 1/2 cup)


  1. Prepare chili kit according to package directions, saving masa for another use.
  2. Preheat the oven to 350˚F. Spray a 9-by-13-inch baking dish with nonstick spray,
  3. Wrap tortillas in a damp paper towel and microwave 30 seconds to soften. Roll about 1 tablespoon of each cheese in each tortilla and place seam-side down in prepared baking dish, fitting them snugly. Spread chili over top, covering completely. Sprinkle remaining cheese.
  4. Bake for 15 to 20 minutes, or until cheese is melted and enchiladas are hot.
  5. Whisk sour cream, 1 tablespoon water and pinch of salt in a small bowl. Drizzle sour cream over enchiladas. Sprinkle with onions and serve.

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