Cheesy Enchilada Chili

Warm, hearty, and loaded with bold Tex-Mex flavor, this Cheesy Enchilada Chili is a one-pot comfort food masterpiece. It combines tender ground beef, rich enchilada sauce, beans, corn, and gooey melted cheese into a chili that’s both satisfying and irresistibly cheesy. Serve it with chips, cornbread, or over rice for a dinner that’s sure to please the whole family.

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Why You’ll Love This Recipe
Hearty & Filling – Packed with protein, fiber, and cheesy goodness.
One-Pot Wonder – Easy cleanup and maximum flavor.
Tex-Mex Twist – Classic chili meets enchilada-style sauce and spices.
Great for a Crowd – Makes a big batch, perfect for game day or family dinners.
Customizable Heat – Adjust the spice level to fit your taste.

Ingredients You’ll Need

For the Chili:

• 1 lb ground beef or ground turkey
• 1 tbsp olive oil (if using lean meat)
• 1 small onion, diced
• 3 cloves garlic, minced
• 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 (Rotel-style)
• 1 can (10 oz) red enchilada sauce
• 1 ½ cups beef or chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste

For the Cheesy Finish:

• 1 ½ cups shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Optional: 2 oz cream cheese for extra creaminess

Optional Toppings:

• Sour cream
• Chopped green onions
• Fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips

Tools You’ll Need
Large pot or Dutch oven
Wooden spoon or spatula
Can opener
Measuring cups and spoons
Ladle for serving

Step-by-Step Instructions

Step 1: Brown the Meat
Heat olive oil in a large pot over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned—about 5–7 minutes.
Drain excess fat if necessary.

Step 2: Sauté the Aromatics
Add the diced onion and cook for 2–3 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Add Remaining Ingredients
Stir in black beans, kidney beans, corn, diced tomatoes with green chilies, enchilada sauce, and broth.
Add chili powder, cumin, smoked paprika, salt, and pepper.
Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes to let the flavors meld.

Step 4: Add the Cheese
Stir in the shredded cheddar and Monterey Jack cheese.
For an ultra-creamy chili, mix in cream cheese as well.
Stir until fully melted and smooth.

Step 5: Serve & Garnish
Ladle the cheesy enchilada chili into bowls.
Top with sour cream, chopped cilantro, green onions, and crushed chips if desired.

Tips for the Best Cheesy Enchilada Chili
Use Quality Cheese – Freshly shredded cheese melts better than pre-shredded.
Simmer Longer – The longer it simmers, the deeper the flavor.
Add Cream Cheese – It adds a luscious, creamy texture.
Don’t Skip the Enchilada Sauce – It’s the secret to the Tex-Mex flavor twist.
Balance the Heat – Adjust with jalapeños or hot sauce as needed.

Serving Suggestions
With Cornbread – A classic pairing that never fails.
Over Rice – Makes it even more filling and stretches the servings.
With Tortilla Chips – Perfect for dipping or scooping.
Inside a Burrito – Use as a filling for tortillas and top with more cheese.
As a Chili Dog – Spoon over hot dogs for a game-day treat.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in freezer-safe bags or containers for up to 3 months.

Reheating:
Stovetop: Warm over medium heat, stirring occasionally until hot.
Microwave: Heat in 1-minute intervals, stirring between, until warmed through.
Add a splash of broth if chili thickens too much upon reheating.

Frequently Asked Questions

1. Can I use chicken instead of beef?
Absolutely. Shredded rotisserie chicken or ground chicken work great.

2. Is this chili spicy?
Mild to moderate. Use mild enchilada sauce and omit jalapeños for a kid-friendly version.

3. Can I make it vegetarian?
Yes! Skip the meat and add more beans or chopped zucchini/mushrooms.

4. Can I make it in the slow cooker?
Yes. Brown the meat and sauté onions first, then add all ingredients to the slow cooker and cook on low for 4–6 hours. Add cheese at the end.

5. What’s the best cheese for chili?
Sharp cheddar adds tang, Monterey Jack adds creaminess. A combo of both is perfect!

Final Thoughts
Cheesy Enchilada Chili is the ultimate fusion of comfort food and bold flavor. With melty cheese, hearty beans, and the unmistakable taste of enchilada sauce, it’s a chili that stands out from the crowd. Whether served at a gathering or cozy night in, it’s the kind of dish that keeps people coming back for seconds.

Try it tonight, and bring the warmth of Tex-Mex straight to your bowl!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Tex-Mex / American

Nutritional Information (Per Serving):
Calories: 430 | Protein: 28g | Carbohydrates: 28g | Fat: 23g | Fiber: 7g | Sodium: 780mg

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