Description
This Cheesy Enchilada Chili is a comforting, flavorful dish that combines the rich tastes of enchilada sauce with hearty beans, ground meat, and a blend of melted cheeses. Perfect for a cozy dinner, this Mexican-inspired recipe is easy to make on the stovetop and packed with protein and fiber, making it both filling and delicious.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Chili Base
- 1 can (10-ounce) enchilada sauce, red or green
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (14.5-ounce) diced tomatoes with juices
- 1 cup beef or chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses and Garnish
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup cream cheese, cubed
- Chopped cilantro (optional, for garnish)
Instructions
- Heat the oil and brown meat: Heat the olive oil in a large pot over medium heat. Add the ground beef and diced onion, cooking until the meat is browned and the onion is softened, about 6-8 minutes. Drain excess grease if needed.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to release its aroma.
- Add liquids and spices: Stir in the enchilada sauce, kidney beans, black beans, diced tomatoes with their juices, broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a simmer, then reduce heat to low and let it simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Add cheeses: Stir in the shredded cheddar or Mexican blend cheese and cream cheese cubes until melted and the chili becomes creamy and thickened, about 5 minutes.
- Adjust seasoning and serve: Taste the chili and adjust seasoning if needed. Serve hot garnished with chopped cilantro if desired.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper when adding the spices.
- This chili is delicious topped with sour cream, crispy tortilla strips, or sliced avocado for added texture and flavor.
- You can substitute ground turkey for beef for a leaner option.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
