Cheesy Enchilada Chili Recipe
If there’s one dish guaranteed to bring everyone running to the dinner table, it’s Cheesy Enchilada Chili. Imagine all the best flavors of a classic enchilada — rich tomato, zesty chilies, tender meat, melty cheese — swirled into a soul-warming chili that’s hearty enough for a weeknight and festive enough for a casual gathering. With a dreamy texture somewhere between chili and saucy enchilada filling, every spoonful is a celebration of Mexican-inspired comfort. This is the kind of recipe you’ll want in your regular rotation, especially on chilly evenings or anytime you crave a little extra coziness.
Ingredients You’ll Need
The beauty of this Cheesy Enchilada Chili is how a short list of straightforward ingredients transforms into something truly satisfying. Each one has a role to play, from building deep flavors to adding pops of color and irresistible creaminess.
- Ground beef or turkey: Go classic with beef for richness or lighten it up with turkey. Both soak up the chili spices beautifully.
- Olive oil: Just a little helps the aromatics start the flavor party and keeps the meat juicy.
- Onion: Diced and softened for a sweet, savory base that lets the other flavors shine.
- Garlic: Minced fresh for the brightest, punchiest flavor; don’t skip it.
- Black beans: These add creaminess and body, perfectly balancing the zesty sauce.
- Pinto beans: Their earthy flavor and texture play so well with the other ingredients.
- Diced tomatoes with green chilies: The secret to a tangy, slightly spicy kick in every bite.
- Red enchilada sauce: This brings the signature enchilada flavor, so pick one you love.
- Beef or chicken broth: Adds richness and brings everything together; use whichever you have on hand.
- Frozen corn: Little bursts of sweetness and color make the pot extra cheerful.
- Chili powder: This gives the chili its deep, signature warmth.
- Cumin: Adds a subtle smoky note and an earthy base note to the seasoning mix.
- Smoked paprika: For that whisper of smokiness that feels like a treat every time you taste it.
- Salt: Essential for bringing all the flavors to life, so don’t skimp!
- Shredded cheddar cheese (or Mexican blend): Two luxurious cups melt in for ultra-creamy decadence.
- Optional toppings (sour cream, cilantro, jalapeños, tortilla chips): Personalize every bowl to your tastes — the more options, the better!
How to Make Cheesy Enchilada Chili
Step 1: Sauté the Aromatics
Start by warming olive oil in a big, heavy pot or Dutch oven — something with enough room for all that deliciousness. Toss in your diced onion and let it sizzle for a few minutes, stirring often until it softens and turns translucent. This step lays the flavorful foundation that makes Cheesy Enchilada Chili stand out. As soon as the onion is ready, add the garlic for just half a minute until it’s fragrant. It’s like the curtain rising on the main event!
Step 2: Brown the Meat
Next, it’s time to add your ground beef or turkey. Use your spoon to break up the meat into small pieces as it browns and cooks through, soaking up all that oniony-garlicky goodness. If there’s any excess grease after browning, go ahead and drain it off, so your chili isn’t greasy but stays rich and hearty.
Step 3: Add the Beans, Tomatoes, and Sauce
Here’s where things start to really look like Cheesy Enchilada Chili! Stir in both the black beans and pinto beans (be sure they’re rinsed and drained), the can of diced tomatoes with green chilies, and the bold red enchilada sauce. All of these ingredients bring unmistakable enchilada flavor while building the chili’s wonderful texture.
Step 4: Stir in Corn, Broth, and Spices
Pour in the beef or chicken broth and add the frozen corn for a touch of sweet crunch. Sprinkle in chili powder, cumin, smoked paprika, and salt — this is your moment to let those aromas come to life. Give everything a good stir to marry the flavors and bring the pot to a gentle simmer over medium heat.
Step 5: Simmer and Let the Flavors Mingle
Let your Cheesy Enchilada Chili simmer uncovered for about 15 to 20 minutes, stirring occasionally. The sauce will thicken slightly, and all the flavors mingle into that signature, irresistible chili. The anticipation will make your kitchen smell fantastic!
Step 6: Get Cheesy
Now, for the magic moment: reduce the heat to low, sprinkle in your shredded cheese, and stir until it melts into silky ribbons, transforming everything into a luscious, cheesy dream. If you’re in the mood for an extra creamy batch, toss in a bit of cream cheese before the shredded cheese to take the richness over the top.
How to Serve Cheesy Enchilada Chili
Garnishes
The finishing touches make every bowl sparkle! Cheesy Enchilada Chili welcomes all your favorite taco bar toppers — a dollop of cool sour cream, a sprinkle of freshly chopped cilantro, slices of fresh or pickled jalapeños for a little heat, and a handful of crunchy tortilla chips. Let everyone dress up their own bowl for a fun, interactive meal.
Side Dishes
While this chili is hearty enough to stand alone, it absolutely shines when partnered with a simple green salad, fluffy cilantro-lime rice, or warm, homemade cornbread. You can even spoon it over baked potatoes or serve alongside quesadillas for an ultra-comforting dinner.
Creative Ways to Present
For gatherings, try serving Cheesy Enchilada Chili in mini bread bowls or decorative mugs for a playful twist. Or, set up a chili bar with all sorts of toppings so guests can build their own masterpiece. Use leftovers as a saucy filling for burritos or layer over nachos — the possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
One of the best parts about Cheesy Enchilada Chili is that it gets even tastier as the flavors meld. Store cooled leftover chili in an airtight container in the fridge for up to four days. The cheese keeps everything creamy and the beans and corn soak up even more flavor, making every spoonful just as delightful on day three as it was on day one!
Freezing
Cheesy Enchilada Chili is a freezer’s best friend. To freeze, let the chili cool completely, then portion it into freezer-safe containers or resealable bags (leave a little room for expansion). It’ll keep its bold flavor and texture in the freezer for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply transfer your chili to a saucepan and warm gently over medium-low heat, stirring occasionally until heated through. If the chili is a little too thick, stir in a splash of broth or water to loosen it up. Microwaving works well for single servings. Don’t forget to add fresh toppings to perk it right back up!
FAQs
Can I make Cheesy Enchilada Chili vegetarian?
Absolutely! Simply skip the meat and add one extra can of beans (try kidney or white beans for variety). You can also toss in sautéed mushrooms or diced sweet potatoes for even more heartiness and flavor. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version.
How spicy is Cheesy Enchilada Chili?
The spiciness really comes down to your enchilada sauce and the diced tomatoes with green chilies. For a milder chili, choose a mild sauce and milder tomatoes. If you’d like more heat, add extra jalapeños, hot sauce, or a pinch of cayenne at the end.
What cheese works best for this chili?
A sharp cheddar gives rich, tangy flavor, but a Mexican blend cheese melts beautifully and adds an extra layer of creaminess. If you love a bit more kick, try pepper jack! No matter what you choose, grate it fresh for the best melt and texture.
Can I make Cheesy Enchilada Chili in a slow cooker?
Yes — this recipe adapts nicely! Brown the meat and saute the aromatics as directed, then transfer everything except the cheese to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, then stir in the cheese just before serving.
Is Cheesy Enchilada Chili gluten free?
If you use a certified gluten-free enchilada sauce and double-check your broth options, then yes, Cheesy Enchilada Chili is naturally gluten free and perfect for sharing with sensitive family members.
Final Thoughts
One bowl of Cheesy Enchilada Chili and I promise, you’ll have a new staple in your comfort food lineup. Every bite is packed with hearty beans, tender meat, creamy cheese, and a zesty kick you can customize to your liking. This recipe is the kind you’ll want to share with friends, take to potlucks, and keep coming back to all season long. Give it a try — you’ll see why it’s become a favorite in my kitchen!
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Cheesy Enchilada Chili Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Cheesy Enchilada Chili is a hearty and flavorful dish that combines the best of enchiladas and chili in one pot. Packed with ground beef or turkey, beans, corn, and a blend of spices, this cheesy chili is topped with melted cheddar and optional garnishes for a satisfying meal.
Ingredients
Ground Beef or Turkey:
1 lb
Olive Oil:
1 tablespoon
Onion (diced):
1 small
Garlic (minced):
2 cloves
Black Beans (drained and rinsed):
1 (15 oz) can
Pinto Beans (drained and rinsed):
1 (15 oz) can
Diced Tomatoes with Green Chilies:
1 (10 oz) can
Red Enchilada Sauce:
1 (10 oz) can
Beef or Chicken Broth:
1 1/2 cups
Frozen Corn:
1 cup
Chili Powder:
1 teaspoon
Cumin:
1/2 teaspoon
Smoked Paprika:
1/2 teaspoon
Salt:
1/2 teaspoon
Shredded Cheddar Cheese (or Mexican Blend):
2 cups
Optional Toppings:
Sour cream, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook Onion and Garlic: Add diced onion and cook until softened. Add garlic and cook for another 30 seconds.
- Cook Ground Meat: Add ground beef or turkey and cook until browned. Drain excess grease if needed.
- Add Ingredients: Stir in black beans, pinto beans, diced tomatoes, enchilada sauce, broth, corn, and seasonings.
- Simmer: Bring to a simmer and cook uncovered for 15–20 minutes.
- Melt Cheese: Reduce heat, stir in shredded cheese until melted and smooth.
- Serve: Ladle into bowls and top with optional garnishes.
Notes
- For a creamier version, stir in 1/4 cup cream cheese before adding the shredded cheese.
- This chili thickens as it sits and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
