If you’ve ever wished you could combine the savory boldness of a classic chili with the irresistible creaminess of an enchilada, Cheesy Enchilada Chili is about to become your new favorite comfort food. This rich, hearty dish brings together tender ground meat, a duo of beans, sweet corn, zesty green chiles, and a melty cheddar cheese finish that practically begs to be scooped up with a spoon (or, let’s be real, tortilla chips). With just the right touch of smoky spices and tangy enchilada sauce, every bite is deeply satisfying, colorful, and downright cozy. Trust me, you’ll be craving Cheesy Enchilada Chili whenever you need a soul-warming meal that feels like a big, cheesy hug.
Ingredients You’ll Need
All the components for Cheesy Enchilada Chili are easy to find and work in perfect harmony to create layers of flavor and color in every bowl. Each ingredient brings something special, making this chili both simple to prepare and deeply craveable.
- Ground beef or ground turkey: Either protein works beautifully to provide a savory, hearty base—choose turkey if you prefer a leaner option.
- Small onion (diced): Adds just the right amount of sweetness and complexity once it’s sautéed alongside the meat.
- Garlic (minced): Brings aromatic depth and blends seamlessly with the Tex-Mex spices.
- Black beans (drained and rinsed): Their creamy texture and earthy taste make the chili extra substantial.
- Kidney beans (drained and rinsed): These beans hold their shape well and add a traditional chili flavor.
- Corn (drained): Pops of sweetness and a little crunch brighten up every bite.
- Diced tomatoes with green chiles: Adds acidity, moisture, and a mild heat that lifts the whole dish.
- Red enchilada sauce: The key ingredient for that bold, tangy enchilada flavor that sets this chili apart.
- Chopped green chiles: For a zesty kick that amplifies the Tex-Mex vibe.
- Chili powder: Delivers classic smoky warmth, building the chili’s signature background note.
- Cumin: Lends subtle earthiness and rounds out the flavor profile.
- Paprika: Adds both color and a gentle sweetness to the base.
- Salt and pepper: Simple but absolutely necessary to bring out all the flavors.
- Shredded cheddar cheese: Creates the ultimate cheesy, creamy finish everyone expects from Cheesy Enchilada Chili.
- Sour cream: Adds irresistible tang and enriches the texture—this is what makes it truly special!
- Chopped cilantro and extra cheese (optional): Perfect for topping your bowl with a pop of freshness and indulgence.
How to Make Cheesy Enchilada Chili
Step 1: Brown the Meat and Sauté the Onion
Start by heating a large pot or Dutch oven over medium heat. Toss in your ground beef or turkey along with the diced onion. Let everything cook together until the meat is nicely browned and the onions are translucent, about 6 to 8 minutes. This step gives you a foundation of rich, savory flavor and a bit of irresistible aroma wafting through your kitchen!
Step 2: Add the Garlic
Once your meat is looking golden and fragrant, add in the minced garlic. Stir constantly and let it cook for just 30 seconds—just enough to awaken its aromatic punch without risking a burn. If your meat released a lot of grease, this is a good moment to drain off the excess to keep the chili perfectly balanced.
Step 3: Stir in the Classic Chili Ingredients
Now it’s time for the magic. Add both kinds of beans, the corn, diced tomatoes with green chiles, enchilada sauce, chopped green chiles, chili powder, cumin, paprika, and enough salt and pepper to taste. Stir everything together until it looks like a glorious chili rainbow. Let the mixture gently simmer for 15 to 20 minutes so the flavors can really meld and intensify. Give it a stir every now and then—tempting as it is to just inhale the scent!
Step 4: Make It Cheesy and Creamy
Turn the heat down to low and add in your shredded cheddar cheese along with the sour cream. Stir patiently until the cheese melts completely and the sour cream turns everything irresistibly silky. This is the creamy, melty moment that makes Cheesy Enchilada Chili so unforgettable. Remove from the heat and let it rest for 5 minutes—it will thicken up beautifully and be just the right temperature for serving.
Step 5: Add Toppings and Serve
Ladle generous helpings into bowls, then top with extra shredded cheese, a sprinkle of chopped cilantro, or a handful of crushed tortilla chips for crunch. Grab a spoon and get ready for ultimate satisfaction!
How to Serve Cheesy Enchilada Chili
Garnishes
The joy of Cheesy Enchilada Chili is how fun it is to finish off each bowl. Shower yours with more shredded cheddar, a scoop of sour cream, or a sprinkle of fresh cilantro for an added pop of color and flavor. Crushed tortilla chips not only give a satisfying crunch, but also make the meal feel like a chili-dip hybrid—so don’t be shy with the toppings!
Side Dishes
This chili truly shines with the simplest sides: a loaf of crusty bread or warm corn tortillas for dunking, perhaps some fluffy rice to soak up every drop, or a vibrant Tex-Mex salad to balance out the richness. Even just a bowl of tortilla chips turns Cheesy Enchilada Chili into a dippable delight for casual gatherings.
Creative Ways to Present
Try ladling your Cheesy Enchilada Chili over baked sweet potatoes or tucked into a bread bowl for a cozy twist. For parties, serve it layered in mini mason jars, or offer it taco-bar style with a bunch of toppings so everyone can customize their own bowl. It’s also fantastic poured over steamed veggies, nachos, or even scrambled eggs the next morning!
Make Ahead and Storage
Storing Leftovers
Cheesy Enchilada Chili stores like a dream. Simply let it cool, transfer it to airtight containers, and pop it in the fridge—it stays tasty for up to four days. The flavors continue to blend, making the next bowl just as satisfying (if not more so)!
Freezing
This chili is a champion for the freezer. Scoop cooled portions into freezer-safe bags or containers, leaving a little space for expansion, and freeze for up to three months. When you’re ready to enjoy, just thaw it in the fridge overnight—future you will be so grateful!
Reheating
Reheat Cheesy Enchilada Chili gently on the stove over low heat, stirring often to restore its creaminess. For quick lunches, microwaving works too—just heat in intervals, stirring in between. If the chili thickens too much in storage, loosen it with a splash of broth or a bit of milk as it warms up.
FAQs
Can I make Cheesy Enchilada Chili vegetarian?
Yes, absolutely! Just skip the meat or swap in your favorite plant-based crumble, and you’ll have a hearty, satisfying vegetarian version that’s every bit as luscious and comforting.
What’s the best way to control the spice level?
Control the heat in Cheesy Enchilada Chili by choosing mild or hot enchilada sauce, and adjust the diced tomatoes with green chiles or green chiles themselves to suit your taste. If you want a milder version, opt for mild cans and go easy on the chili powder; for more kick, pump up the spices or add a dash of hot sauce.
Is Cheesy Enchilada Chili gluten free?
Yes, this recipe is naturally gluten free! Just double-check the labels on your enchilada sauce and any packaged spices to ensure there are no sneaky additives containing gluten.
Could I use chicken instead of beef or turkey?
Certainly! Cooked, shredded chicken is a delicious alternative and turns Cheesy Enchilada Chili into an even lighter, irresistibly chunky dish. Add the chicken along with the beans in Step 3 and simmer as usual.
Can I make this in a slow cooker?
Definitely! Brown the onions and meat first, then add everything (except the cheese and sour cream) to your slow cooker and let it simmer on low for 4 to 6 hours. Stir in the cheese and sour cream right before serving to keep it extra creamy and fresh.
Final Thoughts
I hope you feel inspired to whip up a big pot of Cheesy Enchilada Chili soon—it’s the kind of dish guaranteed to warm bellies and spark smiles, whether it’s a weeknight dinner or a cozy gathering with friends. Go ahead, make it your own, and don’t forget the garnishes. There’s just something magical about cheesy, spicy, soul-satisfying chili that brings everyone to the table for seconds!
Print
Cheesy Enchilada Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Enchilada Chili is a comforting and flavorful dish that combines the best of enchiladas and chili in one hearty bowl. Made with a mix of ground beef, beans, corn, and a blend of Tex-Mex spices, this creamy chili is topped with melted cheddar cheese and a dollop of sour cream for the perfect finish.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Chili Base:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Toppings:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Chopped cilantro and extra cheese for topping (optional)
Instructions
- Cook Ground Beef: In a large pot over medium heat, cook the ground beef and onion until browned. Add garlic and cook for 30 seconds. Drain excess grease.
- Add Ingredients: Stir in black beans, kidney beans, corn, tomatoes, enchilada sauce, green chiles, spices, salt, and pepper. Simmer for 15–20 minutes.
- Finish: Reduce heat, add cheddar cheese and sour cream. Stir until melted and creamy. Let sit for 5 minutes before serving.
- Top and Serve: Garnish with extra cheese, cilantro, or crushed tortilla chips if desired.
Notes
- This chili can also be made in a slow cooker. Brown the meat and onions first, then combine all ingredients except cheese and sour cream in the crockpot and cook on low for 4–6 hours. Stir in the cheese and sour cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg
