If you love meals that are bursting with bold flavors, creamy textures, and a spicy kick, then you are going to adore this Cheesy Enchilada Chili Recipe. It combines the zesty charm of classic enchiladas with the hearty warmth of chili, all swirled together with melty, cheesy goodness that’s simply irresistible. Perfect for cozy nights or gatherings with friends, this recipe transforms simple pantry staples into a comforting bowl of pure joy that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Cheesy Enchilada Chili Recipe lies in its straightforward yet essential ingredients, each one bringing a unique dimension—whether it’s the savory depth, creamy texture, or smoky hints—that make this dish shine.
- 1 pound ground beef: This is the hearty protein base that brings richness and substance to the chili.
- 2 tablespoons taco seasoning: Adds an irresistible blend of spices that gives the chili its signature southwestern flair.
- ¼ cup water: Helps meld the taco seasoning into the beef without making it too saucy.
- 1 jar Tostitos Salsa Con Queso: Creamy and cheesy, this is the secret ingredient for that luscious, smooth texture.
- 1 can potato soup: Provides a velvety body to the chili, boosting both thickness and comfort factor.
- 1 ¼ cups sour cream: Adds tanginess and creaminess, balancing the spices perfectly.
- 1 can fire roasted diced green chilies: Infuse smoky heat and vibrant color into the mix.
- 1 ¼ cups beef broth: Contributes depth of flavor while keeping the chili moist and rich.
- ½ cup chicken broth: Enhances the overall brothiness with lightness and subtle flavor complexity.
- 1 cup frozen corn: Sweet bursts add delightful texture and pops of color.
- 1 cup pinto beans or black beans: A classic chili ingredient that provides earthiness and fiber.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and browning your ground beef until it’s fully cooked and no longer pink. Once browned, drain any excess fat to keep the chili from becoming greasy. This simple step builds the meaty foundation that carries the whole recipe.
Step 2: Add Taco Seasoning
Sprinkle in the taco seasoning and pour in the water. Stir everything together while cooking until the water has absorbed, allowing the spices to evenly coat the beef. This step infuses the chili with the vibrant spices that give it that classic southwestern kick.
Step 3: Combine Ingredients in a Pot
Transfer the seasoned beef into a Dutch oven or a large pot. Add the jar of salsa con queso, the can of potato soup, sour cream, beef broth, and chicken broth. Stir everything together until the sour cream melts smoothly into the mixture, creating a creamy, unified chili base.
Step 4: Add the Vegetables
Now it’s time to stir in the fire roasted diced green chilies, frozen corn, and your choice of pinto or black beans. These ingredients bring vibrant color, a wonderful texture contrast, and that smoky heat that enchiladas are known for.
Step 5: Bring to a Boil
Give the mixture a good stir and bring it up to a gentle boil. Heating everything through releases all those exciting flavors, making sure your chili tastes just right.
Step 6: Simmer and Stir
Reduce the heat to a low simmer and let your chili mingle and thicken. Be sure to stir often to prevent sticking to the bottom, letting those flavors marry beautifully for 10-15 minutes or until you’re ready to serve.
Step 7: Serve and Enjoy
Dish out your Cheesy Enchilada Chili Recipe hot and scoop it into bowls. For an added touch all food lovers will appreciate, serve alongside crunchy tortilla chips or Fritos to scoop and crunch with every bite.
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
To elevate your Cheesy Enchilada Chili Recipe, fresh garnishes like chopped cilantro, sliced green onions, or a dollop of extra sour cream really shine. A sprinkle of shredded cheddar or Monterey Jack cheese adds an extra cheesy punch that complements the chili’s creamy base.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread, fluffy rice, or a crisp green salad to add freshness and balance. If you want to keep the fiesta vibes going, a side of guacamole or pickled jalapeños adds an exciting kick.
Creative Ways to Present
Try serving the chili in mini bread bowls for a fun twist or on top of baked potatoes for a hearty meal. You can even layer it as a dip with chips for a party platter that everyone will love. The possibilities with this Cheesy Enchilada Chili Recipe are truly endless and delicious.
Make Ahead and Storage
Storing Leftovers
After your chili has cooled, transfer leftovers into airtight containers and store them in the refrigerator. It will stay fresh and flavorful for up to 4 days, making for easy, satisfying meals throughout the week.
Freezing
This Cheesy Enchilada Chili Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months, so you always have a comforting meal ready whenever you crave it.
Reheating
To reheat, thaw the chili overnight in the fridge if frozen, then warm it gently on the stove over low to medium heat, stirring occasionally. This keeps the creamy texture intact and ensures the flavors stay vibrant. You can also reheat in the microwave, stirring every minute for even heating.
FAQs
Can I make this Cheesy Enchilada Chili Recipe vegetarian?
Absolutely! Simply substitute the ground beef with a plant-based protein like textured vegetable protein, crumbled tofu, or extra beans, and skip the beef broth for vegetable broth to keep it vegetarian.
What if I don’t have Tostitos Salsa Con Queso?
If you can’t find that specific jar, any creamy queso dip or a blend of melted cream cheese and shredded cheese with a bit of salsa works as a tasty alternative, though the flavor might shift slightly.
How spicy is this chili?
The recipe has a moderate heat level thanks to the taco seasoning and fire roasted green chilies, but you can adjust the spice by adding more chilies or using a mild version of the taco seasoning if you prefer less heat.
Can I use canned corn instead of frozen?
Yes, canned corn works perfectly fine—just drain it well before adding to avoid extra liquid. The sweetness and crunch stay delicious in either form.
Is this recipe freezer friendly after adding sour cream?
Yes, it freezes well, but the texture of sour cream can change slightly after freezing and reheating. Stirring well during reheating helps smooth things out, and the flavor remains fantastic.
Final Thoughts
There’s something so wonderfully satisfying about a big pot of Cheesy Enchilada Chili Recipe simmering on the stove, filling your kitchen with incredible aromas. It’s a perfect comfort food that’s easy to make, full of flavor, and ideal for sharing. Give this recipe a try, and I promise it will become one of your go-to favorites for any day that calls for warmth, cheesiness, and a taste of fiesta!
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Cheesy Enchilada Chili is a flavorful and hearty dish combining seasoned ground beef with creamy salsa con queso, potato soup, and a medley of beans, corn, and green chilies. Perfect for a cozy weeknight dinner, it simmers to meld the rich, cheesy flavors with comforting spices, served best with crunchy tortilla chips or Fritos.
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
- 1 jar Tostitos Salsa Con Queso (approximately 15 ounces)
- 1 can potato soup (about 10.5 ounces)
- 1 ¼ cups sour cream
- 1 can fire roasted diced green chilies (4 ounces)
- 1 ¼ cups beef broth
- ½ cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans (drained and rinsed if canned)
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spatula. Drain any excess fat to keep the chili from being greasy.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water into the beef. Continue cooking until the water is mostly absorbed, allowing the seasoning to coat the meat thoroughly.
- Combine ingredients: Transfer the seasoned ground beef to a Dutch oven or large pot. Add the jar of salsa con queso, potato soup, and sour cream. Stir in the beef broth and chicken broth until the sour cream is melted and the mixture is well combined.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto or black beans, distributing evenly throughout the chili.
- Bring to a boil: Stir the combined ingredients and heat over medium-high heat until the mixture comes to a gentle boil to ensure everything is heated through.
- Simmer and serve: Reduce the heat to low and simmer the chili for about 10-15 minutes, stirring frequently to prevent sticking and allow flavors to meld together.
- Serve: Ladle the chili into bowls and serve with tortilla chips or Fritos for a crunchy complement to the cheesy, hearty chili.
Notes
- You can substitute black beans for pinto beans or vice versa based on preference or availability.
- For a spicier chili, add diced jalapeños or a dash of hot sauce when combining ingredients.
- If preferred, use low-fat sour cream to reduce calories and fat content.
- This chili can be made ahead and reheated; flavors intensify after sitting overnight.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
