1-First Step: Combine all the spice blend ingredients in a small bowl. Mix 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon medium ground chili powder, 1 teaspoon ground chipotle powder, 1 teaspoon ancho chili powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, and 1/8 teaspoon cinnamon until well blended. This step builds the flavor base and can be adapted for less spice if you’re making it milder. Having this ready lets the spices bloom fully when added later.

2-Second Step: In a large pot over medium heat, brown 2 pounds ground turkey, chicken, or beef. Break it up as it cooks until it’s no longer pink, then remove it with a slotted spoon to a plate and discard any excess fat. This helps keep the dish lean and allows the flavors to develop without greasiness, making it easier for dietary adjustments like using plant-based meat.

3-Third Step: Heat 3 tablespoons olive oil in the same pot. Once it’s shimmering, add 1 cup diced yellow onion and cook for about 5 minutes until soft. Stir in the prepared spice blend and cook for 2 minutes until fragrant and slightly darker. This step infuses the oil with aromas, enhancing the enchilada chili’s depth, and you can tweak spices here for different heat levels.

4-Fourth Step: Stir in ¼ cup tomato paste, mixing it well to coat the onions. Add two 14.5-ounce cans tomato sauce, stirring to smooth out any lumps, then include two 14.5-ounce cans diced tomatoes with their juice and 2 cups low sodium chicken broth. Raise the heat to medium-high and bring everything to a simmer. For variations, use vegetable broth if you’re aiming for a vegetarian version of this enchilada chili.

5-Fifth Step: Once the mixture is hot, add 8 ounces cubed and softened cream cheese. Stir until it’s fully melted and the chili turns creamy. This creates that signature smoothness, and if you’re watching calories, you might use a lighter cream cheese alternative while keeping the enchilada chili’s comforting feel.

6-Sixth Step: Return the cooked meat to the pot along with one 14-ounce can rinsed and drained black beans and 2 cups frozen corn. Lower the heat to medium or medium-low and cook for 10 minutes until everything is heated through. Taste and add more kosher salt if needed, adjusting for preferences like extra spice in your enchilada chili.

7-Final Step: Ladle the enchilada chili into bowls and garnish with chopped fresh cilantro, crumbled Cotija cheese, and fresh lime wedges. Serve it hot, perhaps with baked tortilla chips on the side for dipping. This finishes the dish with a fresh twist and makes it versatile for different meals, from solo dinners to family gatherings. Remember, for more flavor ideas, check out resources like health benefits of chili peppers to understand how they enhance your enchilada chili.