Nothing says football season like a nice steaming bowl of chili. Actually, nothing says Winter like a nice steaming bowl of chili. However, with all the runny noses, upset stomachs, and congestions going on around here, the last thing on my mind is simmering chili for hours. We just celebrated my eldest’s 10th birthday, and just like any football loving kid, he wanted a football themed birthday. Mom complied. So for the reasons above I headed out to Walmart and picked up MY FAVORITE CHILI – Progresso Smokehouse Chili in a pouch! If you’re wondering where you can find it in your store, it’s right next to the soups! The taste is homemade and it’s ready to serve! Although this time I had something else in mind. I was going to take this chili and turn it into something else, something easy, quick, and delicious – Stacked Chili Enchiladas!
I love playing with flavors and one thing I know for sure is that chili and cheese is a match made in heaven! I picked up some queso fresco, crema Mexicana (table cream not agria), some cream cheese with onions and chives, and Mexican 4 Cheese Blend Shredded. I made some crepes (I hate cooking with tortillas!) and away I went! I had leftover ingredients, so I made quick dip too. The outcome was delicious!
On the table, I set up extra toppings, cups, napkins, and some extra warmed chili to eat as is. One thing I’ve learned is that boys and men can never have enough chili and toppings!
Yes, that is a little piggy cutting board on the table on a pile of green sparkly grass – pig skin = football? Get it?
Of course, you can add whatever toppings you’d like afterward, but these are definitely our family’s favorites. Alright, let me teach you how to make these easy stacked enchiladas with homemade crepes!
- 2 1/2 cups flour plus more
- 2 cups water
- 1 cup milk
- 6 eggs
- 2 TBSP melted butter
- 1/2 TSP salt
- 2 Pouches Progresso Smokehouse Chili
- 12 oz Cream Cheese with Onion and Chives
- 2 Cups Mexican Blend Shredded Cheese
- 1 Cup Queso fresco for crumbling
- Sift the flour and salt together into a large bowl
- Whisk in the water, milk, and butter
- Add in the eggs one at a time until all ingredients are combined. (please read notes below)
- Grease a 6" inch non-stick pan all over . If you have a crepe pan, even better!
- Allow the pan to heat and then add 1/4 cup of batter and spread evenly throughout the pan.
- Let cook for about 30 seconds or until the top is shiny.
- Turn the crepe over for another 10 seconds
- Remove from heat.
- Repeat until all the batter is gone.
- Should yield about 18 crepes.
- Preheat Oven to 350
- Heat the Progresso Smokehouse Chili.
- In a glass pie pan or round pan of your choice, lay the first crepe down.
- Spread some of the cream cheese on the crepe
- Add 1/4 cup of chili, crumbled cheese and shredded cheese
- Repeat this process for about 6 or 7 layers.
- Top with Shredded cheese and Bake at 350 for about 15 minutes, or until cheese is melted and the enchiladas are heated through
- Remove from oven, allow to cool for about 15 minutes, serve and top with your favorite toppings
- Once all ingredients are combined, the consistency should be that of heavy cream. If too thin, add a little more flour until it reaches that consistency.
- The stove should be at medium high. If electric the number should be between 6 and 7.