Creamy Cheesy Enchilada Chili
Creamy Cheesy Enchilada Chili is the ultimate comfort food, blending tender chicken, zesty enchilada sauce, and creamy cheese into a delightful dish that warms both body and soul. Perfect for weeknight dinners or gatherings with friends, this chili is a crowd-pleaser that’s as easy to make as it is delicious. Each spoonful is a celebration of flavors that will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 8 oz cream cheese
- 2 cups shredded cheese (cheddar/Monterey Jack blend)
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil and sauté the chicken thighs until golden brown and cooked through, about 5 minutes.
- Add diced onions and minced garlic; sauté until fragrant, around 2 minutes.
- Stir in enchilada sauce, black beans, and corn until well combined.
- Add cream cheese in chunks and stir until melted and creamy.
- Season with chili powder, cumin, salt, and pepper; let it simmer for about 10 minutes.
- Serve hot, topped with shredded cheese. Drizzle with extra enchilada sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg