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Two-Bean Chili Enchiladas
with red lettuce salad

Active: 15 minTotal: 35 min
20131211 chili enchiladas 1.jpg?ixlib=rails 2.1

I thought hard about how to repurpose our chili and enchiladas seemed like the perfect way to give this soup another life. Since most of the work is already done the night before, this dinner is more about assembly. Served with a simple green salad, you're set for the night. Our paleo option borrows our grain-free pot pie crust from last week for a chili pot pie.



Leftover Two-Bean Chili Enchiladas:
  • Cilantro - 1/4 bunch, chopped
  • Diced tomatoes with green chilies (14 oz / 397 g can) - 1 can, drained
  • Tortillas - 8 to 12
  • Leftover two-bean chili - 3 to 4 cups
  • Mexican blend cheese - 6 oz, grated ((like jack, colby, cheddar))
  • Sour cream - for serving
  • Hot sauce - for serving
Red Leaf Lettuce Salad:
  • Red leaf lettuce head - 1 , leaves torn
  • Garlic - 1 clove, minced
  • Dijon mustard - 1 tsp
  • Red wine / sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Cilantro - Chop. (Can be done up to 3 days before)
  2. Tomatoes - Drain.
  3. Tortillas - Cover with a wet paper towel and microwave for 1 to 2 minutes, until soft and pliable.
  4. Red leaf lettuce / Garlic - Prep as directed. (Can be done up to 3 days ahead)


  1. Preheat oven to 375F (191C) degrees.
  2. Assemble enchiladas by spooning leftover chili into a tortilla, and then rolling up. Place it into a rectangular baking dish seam-side down. Continue until all the filling is gone. Pour tomatoes over the tortillas. Bake in oven on the top rack for 15 minutes. Add cheese and then bake for another 5 minutes.
  3. While enchiladas are baking, whisk together garlic, Dijon, vinegar, and olive oil. Season to taste with salt and pepper. Toss lettuce with vinaigrette.
  4. Serve enchiladas hot with cilantro and sour cream (and of course hot sauce!) and enjoy with your simple salad.

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This meal has 10 reviews

So good! I used corn tortillas. Make sure to heat up the tortillas a bit before making the enchiladas or they will break apart. It was so delicious!

By: Caitlin
Posted: Jan 29, 2014
Diet: Original

Awesome way to use leftover chili from any recipe!

By: Monica
Posted: Jan 25, 2014
Diet: Original

Delicious! Going into favorites!

By: Kerri
Posted: Jan 22, 2014
Diet: Original

This was a great way to use up leftover chili and was quite tasty, but just not something I would make again. But I love eating different things, and this gave me the opportunity of making something I wouldn't have picked out of a cookbook.

By: Mary Ann
Posted: Jan 21, 2014
Diet: Original

This was delicious! Great flavor!

By: Sara
Posted: Jan 19, 2014
Diet: Original

So delicious! Going to have to freeze a few for quick dinners later this semester.

By: Laurie
Posted: Jan 18, 2014
Diet: Original