If you’re craving a dish that brings the cozy warmth of chili together with the irresistible, melty goodness of cheese and enchilada flavors, you’re in for a treat with this Cheesy Enchilada Chili Recipe. It’s a vibrant, comforting meal that’s bursting with bold spices, creamy textures, and hearty ingredients, perfect for satisfying a crowd or enjoying as a soul-soothing dinner. This recipe masterfully combines the zestiness of salsa con queso, tender ground beef, and the smoky bite of green chilies, all simmered to perfection and crowned with gooey cheese. Trust me, once you make this Cheesy Enchilada Chili Recipe, it will become your go-to for any chili craving night.
Ingredients You’ll Need
Every ingredient in this Cheesy Enchilada Chili Recipe plays a crucial role. From the rich, savory beef base to the creamy sour cream and salsa con queso, these elements work harmoniously to give you a luscious texture and bold flavor that’s both familiar and exciting. The addition of beans, corn, and diced chilies provides wonderful earthy depth, color, and extra heartiness.
- 1 pound ground beef: The flavorful protein that forms the hearty foundation of your chili.
- 2 tablespoons taco seasoning: Packs the dish with the classic southwestern spices for an authentic kick.
- 1/4 cup water: Helps the seasoning blend evenly into the beef without drying it out.
- 1 jar Tostitos Salsa Con Queso: Adds that creamy, cheesy enchilada flair that’s unique and delicious.
- 1 can potato soup: Provides a smooth, creamy texture to bind everything together beautifully.
- 1 1/4 cups sour cream: Enriches the chili with tangy creaminess, mellowing out the spices.
- 1 can fire-roasted diced green chilies: Adds smoky, slightly charred flavor and a gentle heat.
- 1 1/4 cups beef broth: Creates a rich base and keeps the chili perfectly saucy.
- 1/2 cup chicken broth: Balances the beef broth with subtle lightness.
- 1 cup frozen corn: Brings a touch of sweetness and texture contrast.
- 1 cup pinto beans or black beans: Adds fiber, protein, and that classic chili heartiness.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the beef
Start by heating a large skillet over medium heat. Add the ground beef and cook it until it’s beautifully browned, breaking it up with a spatula as it cooks. This step is essential because browning develops rich flavor through caramelization, which sets the stage for an amazing chili. Once browned, drain the excess fat for a less greasy finish.
Step 2: Season the beef
Next, stir in your taco seasoning and 1/4 cup of water right into the beef. Cook until the water evaporates and the seasoning fully clings to the meat. This step deepens the flavor profile, ensuring every bite bursts with those warm spices classic to any great enchilada-inspired dish. Once done, transfer the beef mixture to a large pot or Dutch oven for the next phase.
Step 3: Combine creamy elements
Pour in the salsa con queso, potato soup, sour cream, beef broth, and chicken broth into the pot with the beef. Stir everything together until the sour cream melts completely into the mixture, creating a silky, cheesy base. This creamy combination is what truly makes the Cheesy Enchilada Chili Recipe stand out—it’s luscious, indulgent, and full of comforting flavor.
Step 4: Add veggies and beans
Now it’s time to boost the color, texture, and nutrition by adding the fire-roasted diced green chilies, frozen corn, and your choice of beans (pinto or black beans work beautifully). Stir well to incorporate all these vibrant goodies throughout the chili, contributing delightful layers of flavor and substance.
Step 5: Simmer to perfection
Bring the chili to a gentle boil on medium-high heat, then immediately reduce the heat to maintain a simmer. Let it cook uncovered for about 15 to 20 minutes, stirring occasionally. This simmering lets all the flavors meld beautifully and ensures the chili thickens up nicely without losing its luscious creaminess.
Step 6: Serve and enjoy
Your Cheesy Enchilada Chili Recipe is now ready to serve! Ladle it into warm bowls and prepare to be amazed by the deliciously cheesy, spicy, and comforting explosion of flavors. Don’t forget to add your favorite crunchy toppings or chips for that added textural contrast.
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
The right garnishes can elevate your Cheesy Enchilada Chili Recipe from delicious to unforgettable. Fresh cilantro adds a bright, herbaceous pop, while chopped green onions impart a mild oniony crunch. A dollop of sour cream or shredded cheddar cheese on top adds extra creaminess, and a squeeze of lime can brighten the whole bowl perfectly.
Side Dishes
This chili pairs wonderfully with simple sides that complement its richness. Warm, soft flour tortillas or crunchy tortilla chips are classics, perfect for scooping or dipping. A vibrant side salad with crisp greens and a tangy vinaigrette can provide a refreshing balance, as can Mexican rice or cornbread that will soak up every bit of that amazing sauce.
Creative Ways to Present
Looking to impress your guests? Serve the chili inside a hollowed-out baked potato or in crispy wonton cups for an Instagram-worthy presentation. You can also layer it like a dip with queso and guacamole, or turn it into an indulgent chili cheese dip by melting extra cheese over the top and serving with assorted chips and veggies.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cheesy Enchilada Chili Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 to 4 days—perfect for quick meals or snacks that keep the enchilada chili magic alive.
Freezing
This chili freezes beautifully, making it a fantastic make-ahead option. Cool the chili completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Just label it with the date, so you know when it’s time to defrost and enjoy again.
Reheating
For reheating, thaw frozen chili overnight in the fridge for best results. Warm gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. You can also microwave leftovers, but be sure to stir every minute or so to heat evenly and keep that gooey cheese texture intact.
FAQs
Can I make this Cheesy Enchilada Chili Recipe vegetarian?
Absolutely! Swap out the ground beef for a plant-based meat substitute or add extra beans and vegetables like mushrooms and bell peppers to maintain a hearty, filling texture without sacrificing flavor.
Is there a way to make this chili less spicy?
Yes, simply reduce or omit the fire-roasted diced green chilies and choose a mild salsa con queso. You can also add more sour cream or cheese to mellow the heat if it gets too intense.
Can I use fresh ingredients instead of canned?
Of course! Fresh corn, cooked beans, and roasted diced green chilies can enhance the freshness of the dish, though canned options help speed up the cooking process and add consistent flavor.
What can I substitute for potato soup?
If you don’t have potato soup handy, try using a creamy condensed soup like cream of mushroom or cream of chicken, or make a quick roux with butter, flour, and milk to add creaminess.
Is this chili good for meal prepping?
Definitely! It holds up well throughout the week and freezes easily, making it perfect for batch cooking and having a comforting, ready-to-go meal on busy days.
Final Thoughts
This Cheesy Enchilada Chili Recipe is truly one of those dishes that feels like a warm hug in a bowl. It’s quick to make, packed with comfort, and bursting with flavors that everyone will love. Whether you’re feeding family or looking for a crowd-pleaser, don’t hesitate to dive into this cheesy, spicy, and incredibly satisfying chili—your taste buds will thank you!
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 6-serving portions
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Cheesy Enchilada Chili is a flavorful and comforting dish that combines seasoned ground beef with creamy salsa con queso, tangy sour cream, and hearty ingredients like corn and beans. This easy-to-make chili is perfect for a cozy weeknight dinner and pairs wonderfully with tortilla chips or Fritos for a satisfying Tex-Mex-inspired meal.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Sauces and Soups
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1 1/4 cups sour cream
Broth and Vegetables
- 1 can fire-roasted diced green chilies
- 1 1/4 cups beef broth
- 1/2 cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans
Instructions
- Cook the ground beef: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat to reduce grease and improve flavor.
- Add seasoning and water: Stir in taco seasoning and 1/4 cup water into the browned beef. Continue cooking until the water is fully absorbed, allowing the seasoning to infuse evenly.
- Combine base ingredients: Transfer the cooked beef mixture to a large pot or Dutch oven. Add Tostitos Salsa Con Queso, potato soup, sour cream, beef broth, and chicken broth. Stir the mixture well until the sour cream fully melts and incorporates into the chili.
- Add chilies and vegetables: Mix in the fire-roasted diced green chilies, frozen corn, and pinto or black beans. Stir thoroughly to distribute all ingredients evenly.
- Simmer the chili: Bring the chili to a gentle boil, then lower the heat to maintain a simmer. Cook uncovered for 15–20 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Serve: Ladle the hot, cheesy enchilada chili into bowls and serve with your favorite tortilla chips, Fritos, or other preferred toppings for a delicious Tex-Mex experience.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- If you prefer a thicker chili, simmer a bit longer to reduce excess liquid.
- For a dairy-free option, substitute sour cream with a plant-based alternative and select a dairy-free queso salsa.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
