Cheesy Enchilada Chili: A Comforting One-Pot Dinner You’ll Crave

Why You’ll Love This Recipe

Cheesy Enchilada Chili is the kind of warm, hearty meal that brings the whole family to the table. It blends the bold, smoky flavors of classic enchiladas with the rich, comforting texture of a thick chili. What I personally love about this dish is how forgiving it is—whether you prefer it mildly spiced or with a fiery kick, the recipe adapts beautifully. I once prepared it using almond milk instead of regular milk when I ran out, and to my surprise, it worked exceptionally well, keeping the chili creamy without altering the flavor. This recipe also lends itself easily to batch-cooking, making it ideal for busy evenings when you want maximum flavor with minimal fuss. If you enjoy cozy, soul-satisfying meals that offer layers of flavor and generous amounts of cheese, this dish will quickly become part of your regular rotation.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Ground beef provides a hearty, flavorful base for the chili and absorbs the spices well, giving you a rich and satisfying result.

Yellow onion
Onion adds depth and brings a subtle sweetness to counterbalance the bold enchilada flavors.

Garlic
Fresh garlic enhances aroma and contributes a sharp, savory note that anchors the chili.

Red enchilada sauce
This ingredient creates the signature flavor profile of the dish, supplying smokiness, warmth, and a mild tang.

Diced tomatoes with green chiles
This adds acidity and gentle heat, brightening the chili and lifting its overall flavor.

Black beans
Black beans offer a creamy bite and help bulk up the dish without overpowering the spices.

Corn kernels
Corn adds a touch of sweetness and texture variation that complements the savory elements.

Chicken broth
Broth ensures the chili simmers into a cohesive, flavorful base while preventing it from becoming overly thick.

Chili powder
Chili powder contributes smoky depth and classic chili notes, helping to balance the enchilada-style flavors.

Cumin
Cumin introduces earthiness and rounds out the spice blend beautifully.

Paprika
A gentle warmth that enhances color and adds a subtle sweet-smoky layer.

Shredded cheddar cheese
Cheddar melts into the chili, giving it the indulgent cheesy finish that defines this dish.

Milk
Milk softens the texture and helps create a velvety base, making the chili wonderfully creamy.

Directions

Begin by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once the meat is no longer pink, drain any excess fat to prevent the chili from becoming too heavy. Add the diced onion and minced garlic, stirring frequently until the onion softens and the mixture becomes fragrant.

Pour in the enchilada sauce and diced tomatoes with green chiles, mixing thoroughly to incorporate their flavors. Add the black beans and corn, ensuring everything is evenly combined. Stir in the chicken broth, which will help the ingredients blend and simmer into a cohesive chili. Sprinkle in the chili powder, cumin, and paprika, adjusting the amounts based on how mild or bold you prefer the spice level.

Bring the chili to a gentle boil, then reduce the heat to low and allow it to simmer for twenty to twenty-five minutes. This resting period helps the flavors deepen and meld together. Stir occasionally to prevent sticking. Once the chili has thickened, reduce the heat further and add the milk, followed by the shredded cheddar cheese. Stir until the cheese fully melts, creating the rich, cheesy consistency that defines this recipe. Taste and adjust seasoning, then serve hot.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 6 generous portions.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to three days. The chili reheats well on the stovetop over low heat; simply add a splash of broth or milk to restore its creaminess. If reheating in the microwave, cover lightly and warm in 60-second increments, stirring between intervals. This chili also freezes well—transfer to freezer-safe containers and store for up to two months. Thaw overnight in the refrigerator before reheating.

Variations and Customizations

Spicy Three-Pepper Version
Add diced jalapeños, poblano peppers, and a pinch of cayenne for a more intense heat profile.

Turkey Enchilada Chili
Swap the ground beef for ground turkey to create a lighter version without sacrificing flavor.

Vegetarian Option
Eliminate the meat entirely and add extra beans—pinto beans or kidney beans work beautifully.

Creamy White Enchilada Chili
Use white enchilada sauce and Monterey Jack cheese for a milder, creamier twist.

Smoky Chipotle Style
Stir in chopped chipotle peppers in adobo sauce to give the chili a deeper smoky edge.

Bean-Loaded Variation
Increase the black beans and add cannellini beans to create a heartier, protein-rich dish.

Cornbread-Topped Chili Bake
Pour the chili into a baking dish, top with cornbread batter, and bake for a warm, comforting casserole.

Slow Cooker Method
Combine all ingredients except cheese and milk in a slow cooker and cook on low for six hours, adding cheese at the end.

Extra-Cheesy Skillet Style
After cooking, transfer the chili to a cast-iron skillet, top with more cheese, and broil until bubbly.

Green Chile Fusion
Add roasted green chiles and use a blend of cheddar and pepper jack for a tangier, sharper flavor.

FAQs

How spicy is this chili?

It is mildly spiced, but the heat level can be increased or reduced to suit your preference.

Can I make this chili ahead of time?

Yes, the flavors deepen as it sits, making it ideal for preparing in advance.

Can I freeze Cheesy Enchilada Chili?

Yes, it freezes very well for up to two months.

What cheese works best?

Cheddar is ideal, but Monterey Jack or a Mexican blend also melt beautifully.

Can I use homemade enchilada sauce?

Absolutely, and it will enhance the overall flavor.

Can I make this without beans?

Yes, simply omit them and increase the amount of meat or vegetables.

How do I thicken the chili?

Let it simmer uncovered or add a small handful of cheese to enhance thickness.

Can I substitute the ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well.

Is milk necessary?

Milk adds creaminess, but you may use a dairy-free alternative if preferred.

What toppings pair well with this chili?

Sour cream, scallions, cilantro, and crushed tortilla chips complement the dish nicely.

Conclusion

Cheesy Enchilada Chili brings together the comfort of classic chili and the bold flavors of enchiladas in one satisfying pot. It is flexible, approachable, and perfect for busy nights or relaxed weekends. Whether you prepare it exactly as written or choose one of the many variations, this dish consistently delivers a hearty, warming meal that invites seconds. With its creamy texture, layered spices, and generous melt of cheese, it is destined to become a favorite at your table.

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