Cheesy Enchilada Chili

Warm, bold, and deeply comforting, this Cheesy Enchilada Chili is everything you love about classic enchiladas—packed into a hearty bowl. With tender beans, juicy chicken or beef, flavorful enchilada sauce, and melty cheese stirred in, it’s a one-pot wonder perfect for cozy nights, game days, or meal prepping your week.

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Why You’ll Love This Recipe
One-Pot Meal – Minimal cleanup, maximum flavor.
Bold Enchilada Flavor – Made with enchilada sauce for that signature zesty kick.
Ultra Cheesy – Stirred and topped with plenty of melty cheese.
Filling & Satisfying – Beans, protein, and veggies keep you full.
Customizable – Use beef, chicken, or even a meatless version.

Ingredients You’ll Need

For the Chili:

• 1 lb ground beef or shredded cooked chicken
• 1 tbsp olive oil (only if using chicken)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney 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 (mild, medium, or hot)
• 1 cup chicken or beef broth
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Cheesy Finish:

• 1½ cups shredded cheddar cheese
• ½ cup shredded Monterey Jack or pepper jack cheese

Optional Toppings:

• Sour cream or Greek yogurt
• Diced avocado
• Sliced jalapeños
• Fresh cilantro
• Tortilla strips or crushed chips
• Lime wedges

Tools You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Cook the Protein

1. If using ground beef: Heat a soup pot over medium heat. Add beef and cook until browned, breaking it apart. Drain excess fat.
2. If using chicken: Heat oil in the pot and sauté the onion and garlic until soft. Add cooked shredded chicken afterward.

Step 2: Add Veggies and Seasonings
3. Add onion and garlic (if not already added). Sauté for 2–3 minutes.
4. Stir in black beans, kidney beans, corn, diced tomatoes, enchilada sauce, and broth.
5. Add cumin, chili powder, paprika, salt, and black pepper. Stir well.

Step 3: Simmer the Chili
6. Bring the mixture to a boil, then reduce heat to low.
7. Cover and simmer for 20–25 minutes, stirring occasionally to blend flavors.

Step 4: Add the Cheese
8. Turn off the heat and stir in 1 cup cheddar and ½ cup Monterey Jack until melted and creamy.
9. Taste and adjust seasoning as needed.

Step 5: Serve and Garnish
10. Ladle chili into bowls and sprinkle with remaining cheddar cheese.
11. Add your favorite toppings—sour cream, avocado, jalapeños, and cilantro make it extra delicious.
12. Serve with tortilla strips or warm cornbread on the side.

Tips for the Best Cheesy Enchilada Chili
Use Quality Cheese – Freshly shredded cheese melts smoother than pre-packaged.
Simmer Slowly – Letting it simmer helps deepen the flavor.
Make It Spicier – Add cayenne or chopped green chilies for more heat.
Go Veggie – Skip the meat and double the beans or add quinoa for a plant-based version.
Batch Cook – Double the recipe and freeze half for a ready-made meal later.

Serving Suggestions
Cornbread – A buttery, crumbly side pairs perfectly with chili.
Rice – Serve over rice to make it extra hearty.
Tortilla Chips – Scoop and eat like a chunky dip.
Side Salad – Lighten things up with a crisp, tangy salad.

How to Store & Reheat

Storing:

• Refrigerate: Let cool completely, then store in an airtight container for up to 4 days.
• Freeze: Transfer to freezer-safe containers and freeze for up to 3 months.

Reheating:

• Stovetop: Reheat over medium-low heat, stirring occasionally.
• Microwave: Heat in 1-minute intervals, stirring in between.
• Add a splash of broth or water if too thick after storing.

Frequently Asked Questions

1. Can I make this in a slow cooker?
   Yes! Cook all ingredients (except cheese) on low for 6–8 hours. Stir in cheese just before serving.
2. What’s the best cheese combo?
   Cheddar and Monterey Jack give the best melt and flavor. Pepper Jack adds a nice kick.
3. Can I make it dairy-free?
   Omit the cheese or use a plant-based cheese substitute.
4. What can I use instead of enchilada sauce?
   Use ¾ cup tomato sauce + 1 tbsp taco seasoning or chili powder as a substitute.
5. Can I make it ahead?
   Absolutely. This chili tastes even better the next day!

Final Thoughts

This Cheesy Enchilada Chili is the ultimate fusion of two comfort food classics—soup and enchiladas. It’s rich, filling, and full of bold flavors, perfect for chilly evenings, game nights, or whenever you’re craving something cozy and cheesy. Make a big batch, customize it to your taste, and get ready for a bowl of pure satisfaction.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your chili turns out.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Tex-Mex Inspired American

Nutritional Information (Per Serving):
Calories: 430 | Protein: 28g | Carbohydrates: 32g | Fat: 22g | Fiber: 8g | Sodium: 850mg

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