Here’s a bold, comforting Cheesy Enchilada Chili—all the flavors of enchiladas in a rich, creamy chili 🌶️🧀
Cheesy Enchilada Chili
Ingredients
- 1 lb ground beef (or ground turkey/chicken)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt & black pepper, to taste
- 1 (15 oz) can enchilada sauce (red)
- 1 (15 oz) can diced tomatoes (undrained)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can pinto beans (or kidney), drained & rinsed
- 1 cup beef or chicken broth
- 1 cup frozen corn
- 1 (4 oz) can diced green chiles
- 1 cup heavy cream or half-and-half
- 1½–2 cups shredded cheddar or Mexican-blend cheese
- Optional: 4 oz cream cheese, cubed (extra creamy)
Instructions
- Brown the meat
- In a large pot or Dutch oven, brown ground beef over medium heat.
- Drain excess grease if needed.
- Build flavor
- Add onion and cook 3–4 minutes until soft.
- Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- Stir 30 seconds until fragrant.
- Simmer
- Stir in enchilada sauce, diced tomatoes, beans, broth, corn, and green chiles.
- Bring to a gentle boil, then reduce heat and simmer 20–25 minutes.
- Make it cheesy
- Lower heat and stir in cream and cream cheese (if using).
- Gradually add shredded cheese, stirring until melted and smooth.
- Simmer 5 more minutes (do not boil).
- Serve
- Taste and adjust seasoning.
- Serve hot with your favorite toppings.
Toppings & Add-Ins
- Crushed tortilla chips or Fritos
- Sour cream or Mexican crema
- Sliced jalapeños
- Cilantro or green onions
- Avocado
Tips & Variations
- Spicy: Use hot enchilada sauce or add chipotle peppers.
- Thicker chili: Mash some beans or add crushed tortilla chips.
- Slow cooker: Brown meat first, then cook on LOW 6–8 hours; add dairy at the end.
- Leftovers: Great for burritos, nachos, or over baked potatoes.
Want a white chicken enchilada chili, one-pot weeknight version, or keto-friendly adaptation?
