1-Gathering Your Ingredients: First, prepare your ingredients to make the process smooth. Measure out 2 pounds of ground turkey, chicken, or beef, along with rinsing and draining one 14 oz can of black beans. Dice 1 cup of yellow onion, and have ready two 14.5 oz cans of tomato sauce and diced tomatoes. This setup helps adapt the recipe for vegetarian versions by swapping meat for lentils or tempeh, keeping everything organized for busy cooks.

2-Browning the Protein: Next, brown the protein to build flavor. Heat 3 tablespoons of olive oil in a large pot over medium-high heat, then add the ground meat and season with a bit of salt. Cook until browned, about 6-8 minutes, then set it aside. For plant-based options, this step crisps up tempeh or lentils nicely, adding texture without much fuss.

3-Sautéing Aromatics: Now, sauté the aromatics in the same pot. Add the diced yellow onion and cook until softened, about 4-5 minutes, then stir in the spice mixture until fragrant. This step infuses the base with those signature enchilada flavors, making your kitchen smell amazing as it all comes together.

4-Adding Tomatoes and Broth: Once fragrant, incorporate the liquids. Stir in ¼ cup tomato paste, the two cans of tomato sauce, diced tomatoes, and 2 cups of low-sodium chicken broth. Bring to a simmer, then add the cubed cream cheese until it melts into a creamy blend. This creates the rich base that defines enchilada chili, perfect for a comforting meal.

5-Incorporating Beans and Corn: Finally, add the cooked meat, black beans, and frozen corn, heating through for a few minutes. Serve topped with cilantro, Cotija cheese, and lime wedges for a fresh finish. The total time is about 55 minutes, with 15 minutes of prep and 40 minutes of cooking, making it ideal for working professionals.