Chili Cheese Enchiladas

From: Jenn@eatcakefordinner

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees. Spray an 8''x8'' pan with cooking spray. Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside. Heat chili in a medium saucepan over medium heat until warmed. Microwave tortillas for about 30 seconds or until pliable. Divide chili evenly between tortillas. Top each with Monterey cheese and chopped cilantro. Roll up and place, seam side down, in casserole dish. Top with remaining enchilada sauce and sprinkle with Cheddar cheese.

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly. Broil for the last few minutes to lightly brown the cheese. Remove from oven and sprinkle with chopped cilantro. Serve with sour cream and a side of Mexican rice.

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.