This cheesy enchilada chili is a warm, comforting dish that blends the bold flavors of enchiladas with the heartiness of classic chili. I enjoy making this recipe when I want something filling, creamy, and easy to prepare in one pot.
Why You’ll Love This Recipe
I love this recipe because it is simple, satisfying, and full of flavor. I like that it comes together quickly with basic ingredients and does not require complicated steps. It is perfect for busy evenings, cold weather, or when I want leftovers that taste even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels
2 cups beef broth
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 oz cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Directions
I begin by heating a large pot over medium heat and cooking the ground beef until it is fully browned. I drain off any excess fat, then add the diced onion and garlic, cooking until softened and fragrant.
Next, I stir in the enchilada sauce, diced tomatoes, black beans, kidney beans, corn, and beef broth. I add the cumin, chili powder, paprika, salt, and pepper, then mix everything together. I let the chili simmer for about 20 minutes so the flavors can develop.
Once the chili is hot and slightly thickened, I add the cream cheese and stir until it melts completely. I finish by adding the shredded cheddar and Monterey Jack cheese, stirring until the chili becomes creamy and smooth.
Servings And Timing
This recipe makes approximately 6 servings.
Preparation time is about 10 minutes.
Cooking time is around 30 minutes.
Total time is about 40 minutes.
Variations
I sometimes use ground chicken instead of beef for a lighter option. When I want extra heat, I add diced green chilies or a pinch of cayenne pepper. If I want to make the chili even heartier, I stir in cooked rice just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 2 months. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
FAQs
Is This Chili Spicy?
I find this chili to be mild to medium in heat. I can easily adjust the spice level by adding or reducing chili powder.
Can I Make This Ahead Of Time?
I often make this chili ahead of time because the flavors improve after resting. I reheat it just before serving.
Can I Use Only One Type Of Bean?
I sometimes use only black beans or kidney beans if that is what I have on hand.
How Can I Make The Chili Thicker?
I let it simmer uncovered longer or mash some of the beans directly in the pot.
What Do I Like To Serve With This Chili?
I enjoy serving it with cornbread, tortilla chips, or a simple green salad.
Conclusion
This cheesy enchilada chili is one of my go-to comfort meals because it is rich, creamy, and easy to make. I like how flexible the recipe is and how well it works for both family dinners and leftovers. It is a dish I enjoy making again and again.
A hearty and creamy one-pot Cheesy Enchilada Chili that combines the bold flavor of enchiladas with the comfort of classic chili. Filled with beans, corn, ground meat, and melty cheese—perfect for chilly days or easy dinners.
Total Time:40 minutes
Yield:6 servings
Ingredients
1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup corn kernels
2 cups beef broth
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 oz cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
Heat a large pot over medium heat and cook the ground beef or turkey until browned. Drain excess fat.
Add diced onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
Stir in enchilada sauce, diced tomatoes, black beans, kidney beans, corn, and beef broth.
Add cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
Bring to a simmer and cook uncovered for about 20 minutes, stirring occasionally.
Add the cream cheese and stir until fully melted and incorporated.
Stir in shredded cheddar and Monterey Jack cheese until chili is smooth and creamy.
Serve hot with your favorite toppings or sides.
Notes
Use ground chicken or turkey for a lighter version.
Add green chilies or cayenne pepper for more heat.
For a thicker chili, simmer longer or mash some beans.
Chili tastes even better the next day—great for meal prep.
Freezes well for up to 2 months in an airtight container.
