Description
Cheesy Enchilada Chili combines the comforting richness of chili with the bold, cheesy flavor of enchiladas in a hearty, one-pot Tex-Mex meal perfect for busy nights or game day gatherings.
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
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in enchilada sauce, diced tomatoes with green chilies, black beans, kidney beans, and corn.
- Mix in chili powder, cumin, paprika, salt, and pepper.
- Simmer for 20–25 minutes, allowing flavors to meld.
- Reduce heat and stir in cream cheese until melted.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted and chili is creamy.
- Serve hot with optional toppings like sour cream, extra cheese, or green onions.
Notes
- Can substitute ground beef with turkey or chicken for a leaner option.
- Use homemade enchilada sauce for a richer flavor.
- Vegetarian option: omit meat and add more beans or vegetables.
- Chili thickens as it sits; add broth or water when reheating if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
