If you are craving a hearty, comforting dish that’s bursting with bold flavors and irresistible creaminess, look no further than this Cheesy Enchilada Chili Recipe. It’s the perfect blend of spicy taco-seasoned beef, savory beans, sweet corn, and the rich, velvety goodness of salsa con queso and sour cream. Every spoonful delivers a cozy hug of cheesy, smoky, and tangy sensations that come together effortlessly in just 30 minutes, making it an ideal weeknight meal or a crowd-pleaser for game day gatherings. Trust me, once you try this Cheesy Enchilada Chili Recipe, it will become your go-to comfort food that feels like a fiesta in every bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients for this dish makes the cooking process seamless and enjoyable. Each component plays a key role, whether it’s layering the flavors, enhancing the texture, or adding a pop of vibrant color to the final dish.
- 1 pound ground beef: The savory foundation that adds rich protein and a satisfying bite.
- 2 tablespoons taco seasoning: This blend infuses the chili with classic Mexican-inspired spices that bring warmth and a touch of heat.
- ¼ cup water: Helps distribute the seasoning evenly and keeps the beef moist.
- 1 jar Tostitos Salsa Con Queso: Creamy and cheesy with a hint of spice, it’s the secret ingredient that elevates this chili.
- 1 can potato soup: Adds thickness, creaminess, and a subtle sweetness that balances the savory elements.
- 1 ¼ cups sour cream: Contributes tangy richness and smooth texture that melts beautifully into the chili.
- 1 can fire roasted diced green chilies: Introduces smoky flavor and a mild kick that brightens the dish.
- 1 ¼ cups beef broth: Builds depth and umami while keeping the chili hearty but not dry.
- ½ cup chicken broth: Adds a lighter flavor contrast and perfect moisture balance.
- 1 cup frozen corn: Sweet bursts of color and pop add a delightful crunch to the chili.
- 1 cup pinto beans or black beans: Provides fiber, protein, and a creamy texture that complements the beef.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and brown the ground beef until it’s fully cooked and deliciously caramelized. Draining any excess fat at this point ensures the chili won’t be greasy, allowing the flavors to shine.
Step 2: Season the Meat
Add the taco seasoning and water to the browned beef, stirring well to coat every morsel. Cook just until the liquid has evaporated, letting those spices intensify and marry perfectly with the meat.
Step 3: Combine the Creamy Base
Transfer your well-seasoned beef into a large pot or Dutch oven. Then pour in the jar of salsa con queso, can of potato soup, and sour cream along with the beef and chicken broths. Stir vigorously until the sour cream melts into the mixture, creating the creamy, cheesy backbone of the chili.
Step 4: Add the Chilies, Corn, and Beans
Next, fold in the fire roasted diced green chilies, frozen corn, and pinto or black beans. These add bold smoky notes, bursts of sweetness, and a hearty texture, transforming the chili into a vibrant, well-rounded bowl of comfort.
Step 5: Bring to a Boil
Turn the heat up slightly and bring the chili to a gentle boil. This step makes sure everything is heated through and all the flavors meld beautifully.
Step 6: Simmer and Stir
Reduce the heat to low and let the chili simmer patiently until you’re ready to serve. Keep stirring occasionally to prevent sticking and to allow the flavors to deepen even more.
Step 7: Serve and Enjoy
This is the exciting part! Ladle your warm, cheesy concoction into bowls and prepare to enjoy the ultimate comfort food experience.
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
Garnishing your chili is where you can get creative. Freshly chopped cilantro, sliced green onions, diced avocado, or a dollop of extra sour cream add that fresh contrast to the rich chili. A sprinkle of shredded cheddar or crumbled queso fresco takes the cheesy theme even further, and a wedge of lime brightens every bite.
Side Dishes
Pair your Cheesy Enchilada Chili Recipe with crunchy tortilla chips for scooping, warm cornbread that soaks up every bit of sauce, or a simple green salad dressed in lime vinaigrette for a refreshing counterpoint. Each side brings a perfect balance to this indulgent bowl of goodness.
Creative Ways to Present
Want to impress guests? Serve this chili inside hollowed-out bread bowls, or layer it over baked potatoes for a wickedly delicious twist. You can even spoon it atop nachos and melt more cheese on top for a chili cheese platter that disappears in minutes!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chili to an airtight container and refrigerate. It will stay fresh for up to 4 days, making it a fantastic make-ahead meal option that tastes just as good warmed up.
Freezing
This Cheesy Enchilada Chili Recipe freezes beautifully. Portion it into freezer-safe containers and it will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
Reheat your chili gently on the stove over low to medium heat, stirring frequently to ensure even warming and to prevent sticking. You can also microwave single portions, just be sure to cover and stir halfway through.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works well, though you might want to add a little extra seasoning or a splash of broth to keep it moist and flavorful.
Is it possible to make this recipe vegetarian?
Yes, by swapping the ground beef for a plant-based meat substitute or extra beans and vegetables, you can enjoy a delicious vegetarian version without losing any of the hearty texture.
Can I adjust the spice level?
Definitely! The recipe is quite mild by default, but you can add extra diced jalapeños, a few dashes of hot sauce, or more chili powder to heat things up according to your taste buds.
What type of beans works best here?
Pinto or black beans are ideal because of their mild flavor and hearty texture, but kidney beans or even chickpeas can be substituted if you want to switch things up.
Can I make this in a slow cooker?
Yes! After browning the beef and mixing all ingredients, transfer to a slow cooker and cook on low for 4-6 hours for a hands-off, flavor-packed meal.
Final Thoughts
This Cheesy Enchilada Chili Recipe is a true celebration of bold flavors and creamy textures that come together in the most comforting way. Whether you’re gathering with friends or craving a satisfying solo dinner, this dish hits all the right notes. Don’t hesitate to dive into this easy, hearty recipe—it promises to become one of your favorites as it has been for mine. Enjoy every cheesy, flavorful spoonful!
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Cheesy Enchilada Chili Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Cheesy Enchilada Chili is a hearty and flavorful dish featuring ground beef seasoned with taco spices, combined with creamy salsa con queso, potato soup, and a mix of beans, corn, and green chilies. This comforting chili is perfect for a quick and satisfying meal, ready in just 30 minutes and served best with crunchy tortilla chips or Fritos.
Ingredients
Meat and Seasonings
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
Base Ingredients
- 1 jar Tostitos Salsa Con Queso (approx. 15 ounces)
- 1 can potato soup (approx. 10.5 ounces)
- 1 ¼ cups sour cream
- 1 ¼ cups beef broth
- ½ cup chicken broth
Vegetables and Beans
- 1 can fire roasted diced green chilies (approx. 4 ounces)
- 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, brown the ground beef thoroughly until no pink remains. Drain any excess fat to keep the chili from becoming greasy.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water with the browned beef. Cook until the water is absorbed and the beef is evenly coated with the seasoning.
- Combine ingredients: Transfer the seasoned ground beef to a Dutch oven or large pot. Add the jar of salsa con queso, potato soup, sour cream, beef broth, and chicken broth. Stir well until the sour cream is fully melted and the mixture is evenly combined.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto beans or black beans. Ensure everything is evenly distributed throughout the chili.
- Bring to a boil: Stir the mixture and bring it to a boil over medium-high heat to heat all the ingredients through thoroughly.
- Simmer and serve: Reduce the heat to low and let the chili simmer, stirring frequently to prevent sticking, until ready to serve.
- Serve: Ladle the chili into bowls and serve hot with tortilla chips or Fritos on the side for an added crunchy texture and flavor.
Notes
- You can substitute black beans for pinto beans depending on your preference.
- For a spicier chili, add chopped jalapeños or extra fire-roasted green chilies.
- If you prefer a thicker chili, simmer longer to reduce liquid or add a bit of cornmeal or masa harina.
- Use low-fat sour cream and broths to reduce calories and fat content.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
