Get ready to dive spoon-first into a bowl of pure comfort! Cheesy Enchilada Chili is everything you love about a piping hot bowl of chili, mixed with the bold flavors of enchiladas and finished with a decadent layer of gooey, melted cheese. This one-pot wonder brings together tender ground meat, vibrant beans, sweet corn, zesty tomatoes, and a blend of enchilada and chili spices for a cozy dinner that’s as hearty as it is satisfying. Crowd-pleasing, weeknight-easy, and perfect for sharing, this Cheesy Enchilada Chili is destined to become your favorite way to bring a burst of flavor to your table.

Cheesy Enchilada Chili Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how everyday pantry staples come together to create something truly special. Each ingredient has its own starring role, bringing depth, color, and just the right touch of heat to make this chili uniquely memorable. Here’s a look at what you’ll need and why you’ll love it.

Ground beef or ground turkey: Choose your favorite for a protein-packed base that soaks up all the savory spices and sauce.
Olive oil: Use this if you’re opting for lean meat, ensuring a juicy, flavorful chili without dryness.
Onion: Diced sweet onion lays down the aromatic foundation—don’t skip this step for extra flavor!
Garlic: Just two cloves bring a punchy, irresistible aroma that permeates every bite.
Black beans: Creamy and rich, these add hearty texture and a boost of plant-based protein.
Pinto beans: Slightly earthy and mild, pinto beans keep things traditional and oh-so-filling.
Corn: For a pop of sweetness and color that balances the chili’s smoky flavors.
Diced tomatoes with green chilies: These bring tangy zip and just the right bit of fire, making the chili vibrant.
Red enchilada sauce: The shortcut to authentic enchilada flavor—rich, saucy, and packed with spices.
Salsa: Your favorite jar adds more depth, zing, and a pop of acidity.
Ground cumin: Earthy and warm, cumin is a chili must-have for that classic depth.
Chili powder: Turns up the flavor volume and lends a beautiful, smoky warmth.
Paprika: Just a little adds color and enhances the smoky undertones.
Salt: Enhances every other flavor in the pot—season with a careful hand.
Black pepper: Adds a subtle, gentle heat and balances out the richness.
Shredded cheddar cheese: Melts into silky ribbons for irresistibly cheesy pulls.
Shredded Monterey Jack cheese: Creamy and mild, this cheese melts beautifully alongside cheddar.
Chopped cilantro and sour cream (optional): For a fresh, creamy finish that makes every bite sing.

How to Make Cheesy Enchilada Chili

Step 1: Sauté the Meat and Onion

Start with a big, sturdy pot or Dutch oven and heat the olive oil over medium heat. Toss in your ground beef or turkey along with the diced onion. Let everything cook, stirring occasionally, until the meat is beautifully browned and the onion softens and turns translucent. If there’s excess fat, go ahead and drain it off—it keeps your Cheesy Enchilada Chili light and luscious instead of greasy.

Step 2: Add Garlic for a Flavor Boost

Next, stir in that fresh minced garlic. Let it cook for just a minute or two; you’ll instantly notice the irresistible aroma rising from the pot. This short extra step makes sure the garlic doesn’t burn but still infuses the chili with deep, rich flavor that lingers in every bite.

Step 3: Pour In the Beans, Corn, and Sauces

Now for the fun part! Dump in your rinsed black beans and pinto beans, sweet corn kernels, and those vibrantly tangy diced tomatoes with green chilies. Pour in the enchilada sauce and salsa too. This magical mix-up is what gives Cheesy Enchilada Chili its signature texture and flavor—stir well to combine all the goodness.

Step 4: Season To Perfection and Simmer

Add in the cumin, chili powder, paprika, salt, and black pepper. Stir everything together, then turn the heat down to low. Let the chili simmer gently for 20 to 25 minutes. The flavors will meld, the sauce will thicken, and you’ll have time to tidy up or prep your favorite toppings.

Step 5: Get Cheesy!

With the chili piping hot and nearly ready, sprinkle in the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is melted and the chili is velvety and creamy throughout. Take a quick taste to see if it needs an extra pinch of salt or a dash more spice. Now your Cheesy Enchilada Chili is ready to serve—don’t forget those garnishes!

How to Serve Cheesy Enchilada Chili

Garnishes

The crowning touch for Cheesy Enchilada Chili is all about the garnishes. Waterfall a handful of chopped cilantro over the top for a vibrant green pop and fresh flavor, then dollop with cooling sour cream right before serving. You might even add sliced jalapeños, crushed tortilla chips, or diced avocados for an extra flourish that personalizes every bowl.

Side Dishes

Pairing Cheesy Enchilada Chili with the right side is like adding a cherry on top. Warm, freshly baked cornbread is a classic, but crusty bread or a side of tortilla chips works beautifully for dunking. For lighter eating, try a crisp green salad with a tangy lime vinaigrette to balance out all the rich, cheesy chili flavors.

Creative Ways to Present

Think beyond the bowl! Serve Cheesy Enchilada Chili over baked potatoes, with a scoop of rice for a hearty chili rice bowl, or even spooned inside soft taco shells for a fun mashup dinner. Hosting game night? Serve mini portions in ramekins or as a loaded nacho topping—every approach is a celebration of flavor!

Make Ahead and Storage

Storing Leftovers

Cheesy Enchilada Chili stores like a dream. Simply let it cool to room temperature, then transfer to an airtight container and keep it in the fridge for up to 4 days. The flavors get even better as they mingle overnight, making your leftovers almost as exciting as serving it fresh.

Freezing

For future cravings, freeze cooled Cheesy Enchilada Chili in freezer-safe containers or zip-top bags. Label well so you don’t lose track! Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.

Reheating

Reheat your chili on the stovetop over low heat, stirring often, until warmed through and cheesy again. For a quick lunch, use the microwave: just cover a serving and microwave in short bursts, stirring in between, until hot and bubbly all over.

FAQs

Can I make Cheesy Enchilada Chili vegetarian?

Absolutely! Simply omit the meat and double up on the beans, or add some sautéed bell peppers and zucchini for a veggie-packed version that’s just as hearty and flavorful.

Which cheese melts best in Cheesy Enchilada Chili?

Shredded cheddar and Monterey Jack both melt beautifully and give the chili its signature creamy texture, but feel free to swap in spicy Pepper Jack or Colby for a unique twist.

Is this chili very spicy?

The heat level is mild to medium as written, thanks to the mild diced tomatoes with green chilies and enchilada sauce. If you crave more heat, toss in a diced jalapeño or choose a hot enchilada sauce.

Can I prepare Cheesy Enchilada Chili in a slow cooker?

You bet! Brown the meat and onion first, then transfer everything to your slow cooker and let it simmer away on low for 4 to 6 hours. Add the cheese just before serving for gooey perfection.

What toppings go well with Cheesy Enchilada Chili?

A sprinkle of cilantro and a scoop of sour cream are classic, but don’t stop there. Try diced red onion, avocado slices, hot sauce, or your favorite crushed tortilla chips to bring even more fun and flavor.

Final Thoughts

If you’re searching for a weeknight meal that combines cozy comfort with bold, cheesy flavor, Cheesy Enchilada Chili absolutely delivers. Make it once and you’ll want to keep it on regular rotation—so gather your favorite toppings, invite someone over, and dig in to a bowl of pure happiness!

Cheesy Enchilada Chili Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and flavorful Cheesy Enchilada Chili recipe that combines the richness of cheese with the bold flavors of enchiladas and chili. Perfect for a cozy dinner or game day gathering.

Ingredients

Scale

Meat Mixture:

1 pound ground beef or ground turkey
1 tablespoon olive oil (if using lean meat)
1 small onion, diced
2 cloves garlic, minced

Chili Base:

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (10 oz) red enchilada sauce
1/2 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Cheese Topping:

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Chopped cilantro and sour cream for topping (optional)

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Instructions

Cook Meat Mixture: In a large pot, heat olive oil and cook ground meat and onion until browned. Add garlic and cook for 1–2 minutes.
Combine Ingredients: Stir in beans, corn, tomatoes, enchilada sauce, salsa, and spices. Simmer for 20–25 minutes.
Add Cheese: Mix in shredded cheeses until melted and blended.
Serve: Adjust seasoning if needed and serve hot, topped with cilantro and sour cream.