Cheese Enchilada Chili

Lisa G. Sweet Pantry Gal


This is a milder chili with the taste of cheese enchilada! Yum!
Next time I may make with shredded or ground chicken for a Chicken cheese enchilada ;)


☆☆☆☆☆ 0 votes

10 Min
45 Min
Stove Top


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  • 1 1/2 lb
    ground beef
  • 1/2
    each onion & red pepper chopped
  • 1
    enchilada sauce 15 oz
  • 1 can(s)
    chopped tomatoes 14-15oz
  • 1 can(s)
    chopped tomatoes green chilis 12oz
  • 1 tsp
  • 1 Tbsp
    chili powder
  • 1 can(s)
    chili beans
  • ·
    black beans handful
  • ·
    frozen corn handful
  • 1 c
    mexican blend cheese (fine shred)

  • ·
    sour cream
  • 2-3
    fresh lime juiced and zested
  • ·
    more shredded cheese ;)

How to Make Cheese Enchilada Chili


  1. Start by sauteing peppers and onion to soften.
    Add cumin and chili pwder with salt and pepper, toast for a minute.
    Add ground beef, cook through.
  2. All ingredients approximate with cans and handfulls. Add to Your liking. I cook dried beans and keep in baggies, for recipes like this.
    Start by adding Your canned tomatoes and sauces. I turn down to a medium heat to simmer for about 25 minutes.
  3. Next add in Your extra beans and corn, continue cooking for another 15min Stir in Your cheese.
    Your chili is done and ready to serve. I like topping with a lime sour cream and more cheese. Add shredded lettuce and chopped tomatoes for a true Enchilada!

Printable Recipe Card

About Cheese Enchilada Chili

Course/Dish: Beef, Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy

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