Oh yes — Cheesy Enchilada Chili 🌶️🧀 — a cozy, hearty, Tex-Mex style chili that’s creamy, cheesy, and packed with flavor. Perfect for a weeknight meal or game day.
🌶️ Cheesy Enchilada Chili
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef (or ground turkey/chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can corn, drained
- 1 (10 oz / 280 g) can red enchilada sauce
- 1 (14.5 oz / 410 g) can diced tomatoes (fire-roasted optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1–2 cups shredded cheddar or Mexican blend cheese
Optional toppings: sour cream, sliced green onions, avocado, tortilla chips, extra cheese
Instructions
- Cook meat
- In a large pot or Dutch oven, brown ground beef with onion and garlic until fully cooked. Drain excess fat.
- Add spices & sauce
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add enchilada sauce, diced tomatoes, beans, and corn. Stir well.
- Simmer
- Bring to a gentle simmer, cover, and cook 20–25 minutes, stirring occasionally.
- If too thick, add ½ cup water or broth to reach desired consistency.
- Add cheese
- Reduce heat to low and stir in 1–1½ cups shredded cheese until melted and creamy.
- Serve
- Ladle into bowls and top with optional sour cream, avocado, green onions, or extra cheese.
Pro Tips
- Extra cheesy: Stir in cream cheese (4 oz) with shredded cheese for ultra-creamy chili.
- Spice it up: Add diced jalapeños or a pinch of cayenne.
- Make ahead: Chili tastes even better the next day; can freeze in portions.
- Serve with: Cornbread, tortilla chips, or over rice for a hearty meal.
I can also give you:
- 🧀 Slow cooker cheesy enchilada chili
- 🌶️ Spicy version with green chiles
- 🥩 Chicken or turkey enchilada chili
- 🍲 One-pot stove-top enchilada chili with beans and veggies
Do you want the slow cooker version for hands-off cooking?
