Name: Cheesy Enchilada Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 yellow onion, chopped; 3 cloves garlic, minced; 2 cups enchilada sauce; 1 can (10 oz) diced tomatoes with green chilies; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup corn (frozen or canned); 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; Salt and pepper, to taste; 4 oz cream cheese; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese

Cheesy Enchilada Chili is the ultimate cozy, flavorful dish that combines everything I love about enchiladas and chili into one pot. It’s rich, hearty, loaded with cheese, and packed with bold Tex-Mex flavor. Whether I’m warming up on a cold night or feeding a crowd on game day, this dish always delivers. Cheesy Enchilada Chili

Why You’ll Love This Recipe

I love how easy this one-pot meal is to throw together, especially on busy weeknights. It’s comforting and satisfying with the perfect blend of ground beef, beans, enchilada sauce, and melty cheese. I can adjust the spice level, switch up the protein, or even make it vegetarian. Plus, it tastes even better the next day, making it ideal for leftovers or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
yellow onion
minced garlic
enchilada sauce
diced tomatoes with green chilies
black beans
kidney beans
corn
chili powder
cumin
paprika
salt
pepper
cream cheese
shredded cheddar cheese
shredded Monterey Jack cheese

Directions

I start by browning the ground beef in a large pot or Dutch oven over medium heat. Once it’s mostly cooked, I add the chopped onion and garlic and cook until softened.
I pour in the enchilada sauce and add the diced tomatoes with green chilies, black beans, kidney beans, and corn. Then I stir in the chili powder, cumin, paprika, salt, and pepper.
I bring everything to a simmer and let it cook for about 20–25 minutes so the flavors meld together.
Once it’s hot and bubbling, I reduce the heat and stir in the cream cheese until it melts completely.
Finally, I mix in the shredded cheddar and Monterey Jack cheeses until they’re fully melted and the chili is creamy and cheesy.
I serve it hot, garnished with extra cheese, sour cream, or chopped green onions if I have them on hand.

Servings and timing

This recipe makes about 6 to 8 servings, perfect for a family dinner or leftovers. It takes around 10 minutes of prep time and 30 minutes of cooking time, so it’s ready in just 40 minutes.

Variations

I sometimes swap ground beef for ground turkey or shredded rotisserie chicken for a leaner twist.
To make it vegetarian, I skip the meat and add extra beans or chopped zucchini and bell peppers.
For added heat, I like tossing in a diced jalapeño or a dash of hot sauce.
I’ve also tried using green enchilada sauce for a different flavor profile—it’s delicious!

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat, stirring occasionally, or I microwave individual servings in 1-minute intervals until hot. If it thickens too much, I just add a splash of broth or water to loosen it up.

FAQs

How spicy is this cheesy enchilada chili?

It has a mild to medium spice level, depending on the enchilada sauce and tomatoes I use. I can always adjust the spice to my taste by adding more chili powder or hot sauce.

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker and cook on low for 4–6 hours. I stir in the cream cheese and shredded cheese at the end.

Can I freeze this chili?

Absolutely. I let it cool completely, then store it in freezer-safe containers for up to 3 months. I thaw it overnight in the fridge before reheating.

What toppings go well with this chili?

I love topping it with sour cream, extra cheese, crushed tortilla chips, chopped cilantro, or sliced green onions for extra texture and flavor.

Can I use homemade enchilada sauce?

Yes, homemade enchilada sauce works perfectly and gives the chili an even richer flavor. I just make sure it has the right consistency and seasoning.

Conclusion

Cheesy Enchilada Chili is one of my go-to comfort foods that’s easy to make and full of flavor. It brings together everything I enjoy in one warm, cheesy bowl. Whether I’m feeding a crowd or just craving something hearty, this chili always hits the spot.