Cheesy Chili Enchiladas

"I made this as is and it was great! I hate how people change the recipes and then give it lower ratings. Seriously??? MAke the recipe as is and then rate it. Don't blame others because you messed it u..." See morep! Great recipe! Thanks for sharing!"

"I had spent the day making a pork green chili in the crockpot and when I came across this recipe, decided to try it with my homemade chili for a quick and easy dinner. I used what I had on hand, so I..." See more substituted flour tortillas for the corn, I had a partial jar of a medium queso cheese dip that I needed to use up, so I used it instead of the processed cheese and I skipped the onion completely as it was in my homemade chili. I warmed the flour tortillas in the micro, filled them with cheddar cheese, rolled as the recipe states and topped w/ the chili cheese sauce. Baked as directed. My husband and I both thought this was very good. I topped the enchiladas with sour cream and a medium salsa. I'll definitely make this again, but will be sure to have corn tortillas on hand when I do as I think they would lend a more authentic mexican flavor to the dish."

"I made this exactly as stated. Here are my problems with it. Not enough flavor. Need more seasoning of some sort. Wrong kind of cheese for me, I like cheese in Enchiladas that is melted & very runny. ..." See moreThe cheddar doesn't melt good enough. The processed cheese: I took it to mean Velveeta. Here is what I would do if I made this again. I would put the Velveeta on the inside of them & put the cheddar on the outside of them. I did sprinkle a little on after I got out of oven, because the Velveeta had kinda dried in place & didn't look good. I would also add some cayenne & jalapenos for more flavor. I would cook it longer also (covered with a lid to hold the moisture). But, it was just OK for me."