Description
Cheesy Enchilada Chili combines bold Tex-Mex flavors with the hearty richness of chili. A cheesy, slightly spicy comfort food perfect for any occasion.
Ingredients
Scale
One of the best things about this chili is its versatility. You can adjust ingredients based on your preferences or dietary restrictions. Below is a list of ingredients to get you started:
For the Chili:
- 1 pound ground beef (or ground turkey/chicken for a leaner option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) Rotel tomatoes with green chilies
- 1 can (10 ounces) red enchilada sauce
- 2 cups beef broth (or chicken broth if using poultry)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen corn kernels (optional, for added texture and sweetness)
For the Cheesy Finish:
- 1 1/2 cups shredded cheddar cheese (or a Mexican blend)
- 1/2 cup shredded pepper jack cheese (for an extra kick)
- 4 ounces cream cheese, softened
Toppings (Optional but Recommended):
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Sliced green onions
- Crushed tortilla chips or cornbread on the side
Instructions
This recipe is incredibly easy to follow and doesn’t require hours of cooking. Here’s a step-by-step guide to making the perfect cheesy enchilada chili:
Step 1: Cook the Meat
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef (or turkey/chicken) and cook until browned, breaking it apart with a spoon as it cooks.
- Add the chopped onion and minced garlic, stirring for another 2–3 minutes until the onions are soft and fragrant.
Step 2: Add the Base Ingredients
- Pour in the drained black beans, kidney beans, diced tomatoes, Rotel tomatoes, and enchilada sauce.
- Stir in the beef broth to create a rich, flavorful liquid base.
- Season with cumin, smoked paprika, chili powder, oregano, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 15–20 minutes, stirring occasionally.
Step 3: Make it Cheesy
- Reduce the heat to low and stir in the shredded cheeses, allowing them to melt smoothly into the chili.
- Add the softened cream cheese in small chunks, stirring until fully incorporated.
- If the chili is too thick, add a little extra broth or water to reach your desired consistency.
Step 4: Serve and Enjoy!
- Ladle the hot chili into bowls and top with your favorite garnishes like cilantro, sour cream, or sliced jalapeños.
- Serve with crushed tortilla chips or warm cornbread for extra crunch and flavor.
- Enjoy the ultimate cheesy, enchilada-inspired chili experience!
Notes
- Adjust the spice level by choosing mild or hot enchilada sauce.
- Add extra cheese for a creamier texture.
- Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~420 kcal
- Sugar: ~6g
- Sodium: ~950mg
- Fat: ~22g
- Saturated Fat: ~10g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~9g
- Protein: ~28g
- Cholesterol: ~70mg
Keywords: cheesy enchilada chili, enchilada chili, Tex-Mex chili, cheesy chili, easy chili recipe, enchilada soup, one-pot dinner, comfort food