Cheesy Enchilada Chili is a rich, comforting dish that combines the bold flavors of enchilada sauce with hearty chili elements. Packed with cheese, beans, and a medley of spices, this dish is perfect for chilly evenings or when you’re craving something satisfying and indulgent.
Why You’ll Love This Recipe
- Combines the best of enchiladas and chili in one pot.
- Easy to make with pantry staples.
- Perfect for a cozy family dinner or meal prep.
- Customizable with your favorite toppings like sour cream, avocado, and tortilla strips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or turkey
- Onion, diced
- Garlic, minced
- Enchilada sauce
- Diced tomatoes
- Black beans, drained and rinsed
- Kidney beans, drained and rinsed
- Corn kernels
- Chicken or beef broth
- Chili powder
- Cumin
- Paprika
- Salt and pepper
- Shredded cheddar cheese
- Cream cheese or heavy cream (optional for extra creaminess)
Directions
- In a large pot or Dutch oven, cook the ground meat over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic, cooking until fragrant and translucent.
- Stir in enchilada sauce, diced tomatoes, black beans, kidney beans, and corn.
- Pour in chicken or beef broth and mix in chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Lower the heat and let the chili cook for 20-30 minutes, stirring occasionally.
- Stir in shredded cheddar cheese until melted. For a creamier texture, mix in cream cheese or heavy cream.
- Serve hot with your favorite toppings.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Replace ground meat with plant-based crumbles or additional beans.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
- Protein Swap: Use ground chicken or sausage instead of beef.
- Low-Carb: Skip the beans and add diced zucchini or cauliflower.
- Toppings Galore: Experiment with toppings like green onions, fresh cilantro, crushed tortilla chips, or a dollop of sour cream.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the chili in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until heated through.
FAQs
1. Can I make this recipe in a slow cooker?
Yes, simply brown the meat and sauté the onions and garlic before adding everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. Can I use homemade enchilada sauce?
Absolutely! Homemade enchilada sauce adds a fresh and personalized flavor.
3. What’s the best type of cheese for this recipe?
Cheddar is classic, but Monterey Jack or a Mexican cheese blend works wonderfully.
4. Can I make this chili spicier?
Yes, add diced jalapeños, crushed red pepper flakes, or hot sauce to taste.
5. Is this recipe gluten-free?
Ensure all your ingredients, particularly the enchilada sauce, are gluten-free for a safe dish.
6. Can I substitute canned beans with dried beans?
Yes, but you’ll need to cook and soften the dried beans beforehand.
7. What sides go well with this dish?
Cornbread, rice, or tortilla chips are great sides to pair with this chili.
8. Can I skip the cream cheese or heavy cream?
Yes, they are optional and just add extra creaminess.
9. How can I thicken the chili if it’s too watery?
Let it simmer uncovered to reduce the liquid, or mix a slurry of cornstarch and water and stir it in.
10. Can I make this recipe dairy-free?
Use dairy-free cheese alternatives and skip the cream cheese or heavy cream.
Conclusion
Cheesy Enchilada Chili is a delicious twist on traditional chili, perfect for warming up on a cold day or serving at your next gathering. With its robust flavors and cheesy goodness, it’s a crowd-pleaser that’s easy to customize and even easier to enjoy. Try it out today and elevate your chili game!
PrintCheesy Enchilada Chili
This Cheesy Enchilada Chili brings together the savory flavors of ground beef, beans, and enchilada sauce, all simmered to perfection and topped with melted cheese. It’s a perfect meal for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, chopped green onions, fresh cilantro
Instructions
- Brown the Beef:Â In a large pot over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.
- Sauté Vegetables: Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add Spices:Â Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute to release the spices’ aromas.
- Combine Ingredients:Â Add the black beans, kidney beans, corn, enchilada sauce, diced tomatoes with green chilies, and beef broth. Stir well to combine.
- Simmer:Â Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Add Cheese:Â Stir in 1 cup of the shredded cheese until melted and well incorporated.
- Serve:Â Ladle the chili into bowls and top with the remaining cheese. Add optional toppings like sour cream, chopped green onions, or fresh cilantro if desired.
Notes
- For a milder flavor, use mild enchilada sauce and omit the diced tomatoes with green chilies.
- This chili pairs well with tortilla chips or warm cornbread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.