Description
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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Ingredients
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
Instructions
Step 1: Sauté the Base
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Heat olive oil in a large pot over medium heat.
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Add diced onion and bell peppers. Cook for 5 minutes until softened.
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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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American / Tex-Mex