Cheesy Enchilada Chili

Hearty, cheesy, and packed with bold flavors, this Cheesy Enchilada Chili is the ultimate comfort food with a spicy twist! Combining all the flavors of classic enchiladas—savory ground beef, beans, corn, enchilada sauce, and melty cheese—this chili is thick, satisfying, and perfect for busy weeknights, game days, or cozy weekend dinners.

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Why You’ll Love This Recipe
Bold Enchilada Flavor – Everything you love about enchiladas in a bowl.
Super Cheesy – Loaded with gooey melted cheese in every bite.
One Pot Wonder – Easy to make and even easier to clean up.
Customizable Heat – Adjust spice level to suit your taste.
Great for Leftovers – Tastes even better the next day!

Ingredients You’ll Need

For the Chili:

• 1 lb ground beef (or ground chicken/turkey)
• 1 tbsp olive oil (if using lean meat)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce (mild, medium, or hot)
• 1 cup beef broth or chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• Salt and black pepper to taste

For the Cheese Blend:

• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack cheese
• ½ cup cream cheese (softened)

For Toppings:

• Sour cream or plain Greek yogurt
• Diced avocado or guacamole
• Chopped green onions
• Fresh cilantro
• Jalapeño slices
• Crushed tortilla chips or strips

Tools You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Cheese grater
• Cutting board & knife

Step-by-Step Instructions

Step 1: Brown the Meat
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add ground beef and cook for 5–7 minutes, breaking it apart until browned and fully cooked.
Drain excess fat if needed.

Step 2: Sauté the Veggies
Add chopped onion, garlic, and bell pepper to the pot.
Cook for 3–4 minutes until softened and fragrant.
Season with chili powder, cumin, paprika, salt, and pepper. Stir well.

Step 3: Add the Core Ingredients
Stir in black beans, kidney beans, corn, diced tomatoes with green chilies, enchilada sauce, and broth.
Bring to a boil, then reduce heat to medium-low.
Simmer uncovered for 15–20 minutes, stirring occasionally to allow flavors to develop.

Step 4: Stir in the Cheese
Reduce heat to low.
Add the cream cheese and stir until melted and fully incorporated.
Gradually add shredded cheddar and Monterey Jack cheeses.
Stir until the cheese is fully melted and the chili is creamy and thick.

Step 5: Serve with Toppings
Ladle the chili into bowls and top with your favorite toppings: a dollop of sour cream, avocado, green onions, cilantro, jalapeños, or crushed tortilla chips.

Tips for the Best Cheesy Enchilada Chili
Use Full-Fat Cheese – It melts better and adds extra richness.
Simmer Low and Slow – Allows all the flavors to meld beautifully.
Adjust Spice – Add hot sauce or extra jalapeños for more heat, or use mild enchilada sauce for a gentle kick.
Add Rice – For an even heartier chili, stir in 1 cup cooked rice at the end.
Use Rotisserie Chicken – Swap beef for shredded chicken for a tasty variation.

Serving Suggestions
With Cornbread – The perfect sweet and crumbly side.
Over Rice – Makes it extra filling and stretches leftovers.
Inside a Bread Bowl – For a fun and cozy presentation.
As a Dip – Serve thick chili with tortilla chips at a party.
With a Side Salad – A crisp salad balances the richness.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in portion-sized containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating:
Stovetop: Heat over medium-low, adding a splash of broth if needed.
Microwave: Heat in 1-minute increments, stirring in between until hot.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Brown the meat and sauté the veggies first, then add everything (except cheese) to the slow cooker and cook on low for 4–6 hours. Stir in cheeses during the last 30 minutes.

2. Is this chili spicy?
It’s mild to medium depending on the enchilada sauce used. You can increase the heat with jalapeños or hot sauce.

3. Can I make it vegetarian?
Definitely. Skip the meat and add another can of beans or lentils. Use vegetable broth instead of beef or chicken broth.

4. Can I make it dairy-free?
Yes, use dairy-free cream cheese and cheese alternatives, or omit the cheese entirely and top with avocado and lime.

Final Thoughts
Cheesy Enchilada Chili is a crowd-pleasing bowl of comfort that delivers big flavor with minimal effort. It’s the best of chili and enchiladas combined into one creamy, spicy, and satisfying dish. Whether you serve it at a gathering or as a cozy meal on a cold evening, this chili is guaranteed to warm both your kitchen and your heart.

Try it this week and let us know how it turned out! Don’t forget to share your favorite toppings and tag your creations online.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Tex-Mex

Nutritional Information (Per Serving):
Calories: 430 | Protein: 28g | Carbohydrates: 22g | Fat: 26g | Fiber: 5g | Sodium: 620mg

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