Cheesy Enchilada Chili

Warm, hearty, and packed with bold flavor, this Cheesy Enchilada Chili is everything you love about classic chili and cheesy enchiladas—combined into one comforting bowl. It’s rich, spicy, loaded with tender meat, beans, and melty cheese, all simmered in a thick, enchilada-style sauce. Perfect for game day, chilly nights, or whenever you’re craving something satisfying and easy to make.

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Why You’ll Love This Recipe
Comfort in a Bowl – Cheesy, spicy, and loaded with enchilada flavor.
Hearty & Filling – Packed with beans, beef, and veggies for a full meal.
One-Pot Simplicity – Easy cleanup and simple preparation.
Crowd-Pleaser – Perfect for potlucks, gatherings, and family dinners.
Customizable – Adjust the heat and ingredients to your liking.

Ingredients You’ll Need

For the Chili Base:
1 tbsp olive oil
1 lb ground beef or ground chicken
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp salt
½ tsp black pepper

For the Enchilada Sauce Mixture:
1 can (15 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes (with juices)
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn (frozen or canned)
½ cup water or beef broth

For the Cheesy Finish:
1 ½ cups shredded cheddar cheese
½ cup shredded Monterey Jack or pepper jack cheese
Optional: ¼ cup cream cheese for extra creaminess

For Toppings & Serving:
Sour cream or plain Greek yogurt
Fresh cilantro, chopped
Sliced jalapeños
Tortilla chips or cornbread
Diced avocado
Lime wedges

Tools You’ll Need
Large pot or Dutch oven
Wooden spoon or spatula
Can opener
Ladle
Serving bowls

Step-by-Step Instructions

Step 1: Sauté the Base

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and bell peppers. Cook for 5 minutes until softened.
3. Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Meat
4. Add ground beef or chicken to the pot.
5. Cook until browned and fully cooked, breaking it apart with a spoon.
6. Drain excess grease if needed.

Step 3: Season and Simmer
7. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and veggies.
8. Pour in the enchilada sauce, diced tomatoes, tomato sauce, and water or broth.
9. Stir in black beans, kidney beans, and corn.
10. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.

Step 4: Stir in the Cheese
11. Once the chili is thickened, reduce heat to low.
12. Stir in shredded cheddar, Monterey Jack, and cream cheese if using.
13. Mix until all cheese is melted and the chili is creamy and cheesy.

Step 5: Serve & Garnish
14. Ladle the cheesy enchilada chili into bowls.
15. Top with your favorite toppings—sour cream, jalapeños, cilantro, or avocado.
16. Serve with tortilla chips, rice, or warm cornbread on the side.

Tips for the Best Cheesy Enchilada Chili
Use Freshly Shredded Cheese – It melts smoother than pre-shredded varieties.
Customize the Beans – Pinto beans or white beans also work well.
Add Heat – Stir in chipotle peppers, hot sauce, or extra jalapeños for more spice.
Make It Creamier – Add more cream cheese or a splash of heavy cream for richness.
Cook Low & Slow – The longer it simmers, the better the flavor.

Serving Suggestions
Over Rice – A hearty bowl served with white or brown rice.
Chili Nachos – Spoon over tortilla chips and top with extra cheese.
Baked Potato Topping – Load it onto a fluffy baked potato for a full meal.
With Cornbread – A sweet, crumbly side that pairs perfectly.
Chili Dogs – Use as a topping for grilled beef or veggie dogs.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze in containers or freezer bags for up to 3 months.

Reheating:
Stovetop: Heat over low, stirring often until warmed through.
Microwave: Heat in 1-minute intervals, stirring between each, until hot.
Add a splash of broth or water if it’s too thick after storing.

Frequently Asked Questions

1. Can I make this vegetarian?
   Yes! Skip the meat and add an extra can of beans or lentils for a hearty vegetarian version.
2. What if I don’t have enchilada sauce?
   You can make your own using tomato paste, chili powder, cumin, garlic, and broth.
3. Can I use a slow cooker?
   Yes. Brown the meat first, then add everything to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in cheese at the end.
4. Is this gluten-free?
   Yes, as long as your enchilada sauce and other ingredients are certified gluten-free.
5. Can I use ground turkey?
   Absolutely. Ground turkey is a leaner alternative that works perfectly.

Final Thoughts

This Cheesy Enchilada Chili is the ultimate cozy dish—cheesy, rich, and full of bold enchilada flavor. Whether you’re hosting a game day party or just need a comforting bowl of chili on a cold night, this recipe delivers big flavor with minimal effort. One pot, simple ingredients, and endless ways to enjoy it—what’s not to love?

Give it a try and let me know how you customize it! Share your bowl online and tag your chili creations—I’d love to see them.

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

Nutritional Information (Per Serving):
Calories: 450 | Protein: 28g | Carbohydrates: 30g | Fat: 24g | Fiber: 7g | Sodium: 720mg

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