If you’re craving a meal that’s hearty, cheesy, and packed with bold Tex-Mex flavor, look no further than Cheesy Enchilada Chili. This unique fusion dish combines the comforting richness of chili with the zesty kick of enchiladas, all tied together with a generous helping of melty cheese. It’s the kind of meal that warms you from the inside out and satisfies every craving—spicy, savory, cheesy, and oh-so-filling.
Perfect for weeknight dinners, game days, or make-ahead meal prep, Cheesy Enchilada Chili is both versatile and crowd-pleasing. It’s also customizable, allowing you to adjust the spice level, switch up proteins, or sneak in extra veggies.
Why You’ll Love It
- Rich and cheesy – comfort food at its finest
- One-pot convenience – easy to make and even easier to clean up
- Loaded with flavor – enchilada sauce, chili spices, and gooey cheese
- Customizable – swap beans, meat, or spice level to suit your taste
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 3 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, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10 oz) can red enchilada sauce
- 1 (8 oz) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Cheesy Finish:
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup cream cheese (optional, for extra creaminess)
Toppings (Optional but Recommended):
- Sour cream
- Chopped green onions
- Jalapeño slices
- Fresh cilantro
- Crushed tortilla chips or Fritos
- Avocado or guacamole
Instructions
Step 1: Sauté the Base
- In a large Dutch oven or pot, heat olive oil over medium heat.
- Add diced onions and cook for 3–4 minutes until translucent.
- Stir in garlic and cook for another 30 seconds.
- Add ground beef and cook until browned. Drain excess grease if needed.
Step 2: Build the Chili
- Stir in black beans, kidney beans, corn, diced tomatoes with green chilies, enchilada sauce, and tomato sauce.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Bring mixture to a simmer. Cover and cook on low heat for 20–25 minutes, stirring occasionally.
Step 3: Add the Cheese
- Reduce heat to low.
- Stir in cream cheese (if using) until melted and smooth.
- Gradually add shredded cheeses, stirring until melted and fully incorporated.
Step 4: Serve and Top
- Ladle chili into bowls.
- Add your favorite toppings such as sour cream, green onions, tortilla chips, and avocado.
Tips for Success
- Use pre-shredded cheese for convenience, or shred your own for better meltability.
- Adjust spice level with extra chili powder, jalapeños, or hot sauce.
- Make it vegetarian by skipping the meat and adding extra beans or diced zucchini.
- Double the batch and freeze half for later.
Storage & Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months. Let it cool completely before storing.
- Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed.
Variations
- Add rice or quinoa for a thicker, heartier chili.
- Swap protein – shredded chicken, turkey, or even plant-based crumbles work well.
- Mix up the cheese – try pepper jack, queso fresco, or a Mexican blend.
- Make it in a slow cooker – brown the meat and dump everything in. Cook on low for 6–8 hours.
Conclusion
Cheesy Enchilada Chili is a bold, comforting twist on two beloved dishes. It’s packed with flavor, loaded with cheese, and incredibly satisfying. Whether you’re feeding a hungry crowd or just looking for a cozy weeknight dinner, this chili will deliver every time. Pair it with cornbread, chips, or just a big spoon—this bowl of goodness won’t last long!
