This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
So this week I have been a bit absent. Some days I think that giving my site the name of Parenting Chaos is in itself a curse, but then I just remember that no, life with kids is just chaotic.
This week though was particularly difficult. The kids caught the flu, the baby was teething, life just happened. This weekend was also the first weekend for one of the girls wrestling tournaments, which meant feeding a big crowd. This Enchilada Chili Soup is not only an excellent comfort food but it is also a super easy dish for feeding a big crowd (and the perfect food for Big Game days)!
When it comes to cooking for a large crowd I always try to find ways to cut out steps and save time. For this dish I headed to Walmart to pick up the “secret ingredients” for this recipe.
To make enchilada chili soup I use Ro*TEL diced tomatoes with chilis and WOLF brand chili with no beans. This helps save major time in that you don’t have to brown any beef and you don’t have to dice tomatoes and chilis. I have never ever been a fan of dicing up green chilis, they make me cry worse than onions!
ONION CUTTING HACK: Burn a candle near where you are dicing your onion. The flame will burn most of the evil-tear creating onion juices out of the air – simple as that!
Also while I love eating enchiladas, I hate rolling them. It’s not that rolling enchiladas is hard, but it definitely is messy! Prepping them in a casserole like this makes the whole process quick and easy!
Growing up this was one of my favorite recipes and it is so simple anyone can make it! Hope ya’ll enjoy 😉
- 1 cup Onion, diced
- 1/2 cup Cilantro, chopped
- 1 can Ro*TEL Diced Tomatoes with Green Chilis
- 3 cans WOLF Chili, no beans
- 10 Tortillas
- Shredded Cheese, as desired
- Sour Cream, as desired
- Preheat oven to 350.
- In a large skillet cook onions, cilantro, diced tomatoes, and chili over medium heat until it reaches a boil.
- Once boiling remove from heat. Use mixture to begin layering the casserole.
- Layers will go chili, 1-3 tortillas, cheese, repeat until you reach the top of the casserole pan.
- Bake in oven until cheese melts.
- Serve and enjoy!