Cheesy Enchilada Chili
A bold and comforting bowl of chili loaded with Tex-Mex flavor, hearty ingredients, and melty cheese pulls in every spoonful—perfect for cozy nights!
Equipment
- Large Pot or Dutch Oven
- Spoon for Stirring
Ingredients
- 1 lb ground beef or turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 can black beans 15 oz, drained
- 1 cup corn frozen or canned
- 1 can diced tomatoes with green chiles 10 oz
- 1 can red enchilada sauce 10 oz
- 1 cup chicken or beef broth
- 4 oz cream cheese softened
- 1.5 cups shredded Mexican cheese blend plus more for topping
- 1 tsp cumin
- 1 tsp chili powder
- salt & pepper to taste
- fresh cilantro for garnish
Instructions
- Step 1: In a large pot over medium heat, cook ground meat with diced onion and minced garlic until browned. Drain excess fat.
- Step 2: Add black beans, corn, diced tomatoes, enchilada sauce, broth, cumin, chili powder, salt, and pepper. Stir well and simmer for 15–20 minutes.
- Step 3: Stir in cream cheese and shredded cheese until fully melted and the chili is creamy.
- Step 4: Ladle into bowls, top with extra cheese and chopped cilantro. Serve hot.
Notes
For a spicier version, use hot enchilada sauce or add diced jalapeños. This chili thickens as it sits, making leftovers even better!
Nutrition
Calories: 480kcalCarbohydrates: 22gProtein: 28gFat: 32gSaturated Fat: 14gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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