There’s nothing better than curling up with a warm, cheesy bowl of comfort food when the weather cools down.

This Cheesy Enchilada Chili is one of my absolute favorites because it combines the rich flavors of enchiladas with the hearty warmth of chili.

It’s packed with beef, beans, corn, and melty cheese—making it perfect for game day, cozy nights in, or entertaining a crowd.

Once you try it, this recipe is bound to become a staple in your household just like it has in mine.

Cheesy Enchilada Chili
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Cheesy Enchilada Chili

Recipe by JoanneCourse: MainCuisine: Mexican-AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

350

kcal

Ingredients

  • 1 pound ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can pinto beans, drained and rinsed

  • 1 (15 oz) can corn, drained

  • 1 (10 oz) can Rotel tomatoes with green chilies

  • 1 (10 oz) can red enchilada sauce

  • 1 (4 oz) can diced green chilies

  • 1 cup chicken broth

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 2 cups shredded Mexican blend cheese

  • 1/2 cup sour cream

  • Fresh cilantro for garnish (optional)

  • Tortilla chips for serving (optional)

Directions

  • In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
  • Add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
  • Add the Ingredients:
  • Stir in the black beans, pinto beans, corn, Rotel tomatoes, enchilada sauce, diced green chilies, and chicken broth.
  • Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
  • Simmer:
  • Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes to allow the flavors to meld.

  • Add Cheese and Sour Cream:
  • Gradually stir in the shredded cheese until melted and creamy.
  • Stir in the sour cream for extra creaminess.
  • Garnish and Serve:
  • Serve hot, garnished with fresh cilantro if desired.
  • Pair with tortilla chips, crackers, or a side of cornbread.

Notes

  • Spice Level: For a spicier chili, add diced jalapeños or a dash of cayenne pepper.
  • Make It Vegetarian: Substitute the ground beef with plant-based crumbles or extra beans.

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
  • Thickening Tip: If the chili is too thin, let it simmer uncovered for an additional 5-10 minutes, or add a tablespoon of cornstarch mixed with water.
  • Serving Ideas: Try topping with avocado slices, diced tomatoes, or crushed tortilla chips for added texture.
Cheesy Enchilada Chili