If you are craving a hearty, comforting dish that combines the bold flavors of enchiladas with the cozy warmth of chili, this Cheesy Enchilada Chili Recipe is exactly what you need. It’s a wonderfully indulgent blend of seasoned ground beef, creamy salsa con queso, tangy sour cream, and fire-roasted green chilies, all simmered together in a rich broth with beans and corn. This dish captures all the cheesy, spicy goodness you love, making it perfect for family dinners, casual get-togethers, or whenever you want a bowl of something truly satisfying and vibrant.
Ingredients You’ll Need
These ingredients are simple but each plays a crucial role in building the delicious layers of flavor and texture in this Cheesy Enchilada Chili Recipe. From the robust seasonings to the creamy components, every element works in harmony to create a chili that’s truly unforgettable.
- 1 pound ground beef: The hearty protein base that carries all the wonderful flavors.
- 2 tablespoons taco seasoning: Adds the essential Mexican-inspired spice and depth.
- 1/4 cup water: Helps blend the seasoning into the beef perfectly.
- 1 jar Tostitos Salsa Con Queso: Brings that signature cheesy, slightly spicy sauce.
- 1 can potato soup: Adds creamy richness and a comforting texture.
- 1 1/4 cups sour cream: Provides tanginess and mellows the heat beautifully.
- 1 can fire-roasted diced green chilies: Imparts smoky heat with a fresh bite.
- 1 1/4 cups beef broth: Builds a savory, hearty base for the chili.
- 1/2 cup chicken broth: Adds complexity and depth to the broth layer.
- 1 cup frozen corn: Sweet bursts of texture that balance the spice.
- 1 cup pinto beans or black beans: Adds creaminess and fiber for a satisfying bite.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium heat and adding the ground beef. Cook it until it’s nicely browned, breaking it up as it cooks for an even texture. Make sure to drain the excess fat to keep the chili rich but not greasy.
Step 2: Season the Meat
Sprinkle the taco seasoning over the browned beef and stir in the 1/4 cup water. Cook this mixture until the water is absorbed and every bit of meat is coated with those vibrant, spicy flavors. Once ready, transfer it to a large pot or Dutch oven.
Step 3: Combine the Creamy Ingredients
In the pot with the beef, pour in the jar of Tostitos Salsa Con Queso, the can of potato soup, and the sour cream. Add both the beef and chicken broth as well. Stir gently so the sour cream melts smoothly into the mixture, creating a luscious, creamy base.
Step 4: Add Vegetables and Beans
Next, stir in the fire-roasted diced green chilies, frozen corn, and pinto or black beans. These add fantastic texture contrasts and inject more depth of flavor with their natural sweetness and earthiness.
Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then lower the heat to let it simmer. Cook uncovered, stirring occasionally, for about 15 to 20 minutes. This simmering time allows all the flavors to marry beautifully while thickening up the chili to the perfect consistency.
Step 6: Ready to Serve
Your Cheesy Enchilada Chili Recipe is now ready to be ladled into bowls. The aroma alone will invite everyone to the table!
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
Adding garnishes takes this chili to the next level of deliciousness. Try topping bowls with shredded cheddar or Monterey Jack cheese, a dollop of sour cream, fresh cilantro, or sliced jalapeños for an extra kick. A sprinkle of diced green onions also adds a nice fresh crunch.
Side Dishes
This cheesy, hearty chili pairs perfectly with tortilla chips or Fritos for dipping. Serve it alongside warm cornbread to balance out the spice with a touch of sweetness. A simple green salad or Mexican rice also makes for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve this Cheesy Enchilada Chili Recipe over baked potatoes or use it as a filling for stuffed bell peppers. You can also transform it into a loaded chili nacho platter to share at your next party — just layer your tortilla chips with chili, cheese, and your favorite toppings for an irresistible crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, let the leftovers cool to room temperature before transferring to airtight containers. Stored in the refrigerator, the chili will stay fresh and flavorful for up to 4 days, making for a fantastic next-day meal or snack.
Freezing
If you want to save this Cheesy Enchilada Chili Recipe for longer, it freezes wonderfully. Pour the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space for expansion!
Reheating
When you’re ready to dig in again, thaw frozen portions overnight in the fridge if possible. Reheat gently on the stove over medium-low heat, stirring often until warmed through. You might want to add a splash of broth or water if it thickens too much during storage.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey can be a leaner alternative and will still work well in this Cheesy Enchilada Chili Recipe. Just keep an eye on the cooking time as it tends to cook a little faster.
Is the potato soup necessary in this recipe?
The potato soup adds wonderful creaminess and a slight sweetness that enhances the chili’s texture. While you could substitute with another creamy base, using potato soup is part of what makes this dish uniquely delicious.
Can I make this chili spicy or mild?
This recipe offers a nice balance of heat, but you can easily adjust it. Add extra diced green chilies or jalapeños for more spice or reduce the taco seasoning for a milder flavor.
What type of beans works best?
Pinto beans or black beans are both excellent choices here. They add softness and a hearty bite without overpowering the other flavors. You could also try kidney beans if you prefer.
Can I prepare this recipe in a slow cooker?
Yes! After browning and seasoning the beef, transfer all ingredients to a slow cooker and cook on low for 4-6 hours. It’s a fantastic hands-off method that deepens the flavors even more.
Final Thoughts
This Cheesy Enchilada Chili Recipe is a true crowd-pleaser that brings together all the best comfort food vibes in one pot. It’s creamy, cheesy, and packed full of those smoky, savory flavors that keep you coming back for more. I hope you have as much fun making and sharing it as I do — it’s a dish that warms the heart and feeds the soul.
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Cheesy Enchilada Chili is a hearty and flavorful one-pot meal that combines ground beef with taco seasoning, creamy salsa con queso, potato soup, sour cream, and a medley of beans and vegetables. It’s a comforting and cheesy chili perfect for casual dinners and game day gatherings.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Cheesy Base and Liquids
- 1 jar Tostitos Salsa Con Queso (approx. 15.5 oz)
- 1 can potato soup (approximately 10.5 oz)
- 1 1/4 cups sour cream
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
Vegetables and Beans
- 1 can fire-roasted diced green chilies (4 oz)
- 1 cup frozen corn
- 1 cup pinto beans or black beans, drained and rinsed
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Once cooked, drain any excess fat from the skillet.
- Season the Beef: Stir in the taco seasoning and water into the browned beef. Continue cooking until the water is fully absorbed by the meat, enhancing the flavor.
- Transfer to Pot: Move the seasoned beef into a large pot or Dutch oven to prepare for simmering with other ingredients.
- Add Cheesy Base and Liquids: Into the pot with the beef, add the jar of Tostitos Salsa Con Queso, can of potato soup, sour cream, beef broth, and chicken broth. Stir thoroughly until the sour cream melts and blends well into the mixture.
- Add Vegetables and Beans: Incorporate the fire-roasted diced green chilies, frozen corn, and beans into the pot. Stir to combine everything evenly.
- Simmer the Chili: Bring the chili mixture to a gentle boil over medium heat, then lower the heat to let it simmer. Let it cook for 15 to 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve: Ladle the hot chili into bowls and serve with tortilla chips, Fritos, or your preferred chili toppings for a delicious and satisfying meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use either pinto beans or black beans based on your preference; rinse canned beans to reduce sodium.
- If you prefer a spicier chili, add extra diced green chilies or a dash of hot sauce.
- Serve with chopped onions, shredded cheese, sour cream, or avocado slices for added texture and flavor.
- This chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
