If you are craving a hearty, comforting dish that bursts with bold flavors and ooey-gooey goodness, this Cheesy Enchilada Chili Recipe is your new best friend in the kitchen. Combining the rich, creamy bite of salsa con queso with the smoky warmth of taco-seasoned beef and tender beans, it’s like a fiesta in every spoonful. Perfect for a cozy weeknight dinner or sharing with friends at your next gathering, this recipe brings together simple ingredients that create a deliciously satisfying meal that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Cheesy Enchilada Chili Recipe sing. Each element is thoughtfully chosen to build layers of flavor, texture, and vibrant color that make this dish truly special.
- 1 pound ground beef: The hearty base providing rich protein and a perfect canvas for seasoning.
- 2 tablespoons taco seasoning: Infuses the beef with classic Tex-Mex spices for that signature chili flavor.
- ¼ cup water: Helps to meld the taco seasoning into the beef evenly.
- 1 jar Tostitos Salsa Con Queso: Adds creamy, cheesy bliss with a subtle kick of spice.
- 1 can potato soup: Brings velvety texture and a comforting richness to the chili.
- 1 ¼ cups sour cream: Balances the heat with tangy creaminess, making every bite luscious.
- 1 can fire roasted diced green chilies: Adds smoky depth and just enough mild heat.
- 1 ¼ cups beef broth: Enhances the meaty flavor and creates a perfect stew-like consistency.
- ½ cup chicken broth: Lightens the broth slightly to keep the chili from being too heavy.
- 1 cup frozen corn: Sweet pops of color and texture to brighten the dish.
- 1 cup pinto beans or black beans: Adds hearty fiber and satisfies every chili craving.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and browning the ground beef. This step is crucial because it develops deep, savory flavors through caramelization. Once browned, drain any excess fat to keep the chili rich but not greasy.
Step 2: Add Taco Seasoning
Sprinkle in the taco seasoning along with ¼ cup of water, stirring to coat the beef evenly. Let the mixture cook until the water evaporates, allowing the spices to fully infuse every bite with their zesty heat and aromatic notes.
Step 3: Combine the Creamy Ingredients
Transfer the seasoned beef to a large pot or Dutch oven, then add the jar of Salsa Con Queso, can of potato soup, sour cream, beef broth, and chicken broth. Stir gently as the sour cream melts into the mixture, creating a velvety, cheesy sauce that envelops all the components.
Step 4: Add the Vegetables and Beans
Stir in the fire roasted diced green chilies, frozen corn, and pinto or black beans. These add a fantastic range of textures—from the smoky bite of the chilies to the sweet crunch of corn and the hearty creaminess of the beans.
Step 5: Bring to a Boil
Increase the heat to bring your chili to a gentle boil. This ensures everything is fully heated through and the flavors are melding beautifully.
Step 6: Simmer and Stir
Reduce the heat to low and let the chili simmer. Stir frequently to prevent sticking and allow all those wonderful flavors to marry together. This step not only thickens the chili but deepens its taste.
Step 7: Serve and Enjoy
Once your Cheesy Enchilada Chili Recipe is simmered to your liking, it’s ready to be served. Ladle it into bowls and prepare for the first spoonful of comfort—don’t forget the tortilla chips or Fritos for that perfect crunch!
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
Adding garnishes elevates your chili from delicious to unforgettable. Consider a sprinkle of fresh chopped cilantro for brightness, a dollop of sour cream to mellow the heat, or some sliced jalapeños if you dare to add a spicy kick. Shredded cheddar or a crumble of cotija cheese transforms it into an indulgent treat.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread or fluffy Mexican rice, which soak up all that delicious sauce. For lighter options, a crisp green salad with lime vinaigrette offers a refreshing contrast to the rich and cheesy chili.
Creative Ways to Present
For a fun twist, serve your Cheesy Enchilada Chili Recipe over baked potatoes or inside crispy tortilla bowls. You can even use it as a filling for nachos or stuffed peppers, turning an everyday chili into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover chili to an airtight container and store it in the refrigerator for up to four days. The flavors actually intensify after a day or two, making leftovers even more delicious.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to three months. This way, a warm and comforting meal is always at hand during busy days.
Reheating
Reheat the chili gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave individual servings, adding a splash of broth or water if it seems too thick. It’ll be ready to enjoy in minutes!
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative without sacrificing flavor. Just be sure to brown it well and adjust seasoning as needed.
What can I substitute for potato soup?
If you don’t have potato soup on hand, a creamy condensed soup like cream of mushroom or cream of chicken works well, or you can thicken with a bit of mashed potatoes or a roux for similar texture.
Is this recipe spicy?
This chili has a mild kick thanks to the taco seasoning and fire roasted chilies, but it’s not overwhelmingly hot. You can always add jalapeños or hot sauce if you prefer more heat.
Can I make this vegetarian?
To make a vegetarian version, replace the ground beef with extra beans or a plant-based meat substitute and use vegetable broth instead of beef broth. The salsa con queso and spices keep it flavorful and satisfying.
How long does it take to cook this chili?
This recipe comes together in about 30 minutes, making it a perfect option for quick weeknight meals without compromising on richness or comfort.
Final Thoughts
This Cheesy Enchilada Chili Recipe is one of those dishes that feels like a warm hug on a plate. Its creamy, cheesy goodness combined with spicy, smoky layers makes it a standout in any chili lineup. Whether you’re new to cooking chili or a seasoned pro, this recipe invites you to savor every bite and share the joy with loved ones. Trust me, once you try it, it will become a go-to favorite you’ll want to make again and again.
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Cheesy Enchilada Chili is a hearty and flavorful dish combining seasoned ground beef, creamy potato soup, salsa con queso, and a blend of chilies, beans, and corn. Perfect for a quick weeknight dinner, it brings a creamy, cheesy twist to traditional chili with a touch of Tex-Mex flair.
Ingredients
Meat and Seasonings
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ¼ cup water
Liquids and Sauces
- 1 jar Tostitos Salsa Con Queso
- 1 can potato soup
- 1 ¼ cups sour cream
- 1 ¼ cups beef broth
- ½ cup chicken broth
Vegetables and Beans
- 1 can fire roasted diced green chilies
- 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. Drain any excess fat to prevent greasiness.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup water, cooking until the water evaporates and the seasoning coats the meat evenly.
- Combine ingredients: Transfer the seasoned beef to a large pot or Dutch oven. Add the salsa con queso, potato soup, sour cream, beef broth, and chicken broth. Stir thoroughly until the sour cream melts and the mixture is smooth and homogenous.
- Add the vegetables: Mix in the fire roasted diced green chilies, frozen corn, and pinto or black beans to add texture and flavor.
- Bring to a boil: Stir well and bring the chili to a boil over medium-high heat to heat all ingredients through.
- Simmer and serve: Reduce heat to low and simmer gently, stirring often to avoid sticking, until ready to serve and flavors meld, about 10-15 minutes.
- Serve: Ladle chili into bowls and serve hot alongside tortilla chips or Fritos for added crunch and flavor.
Notes
- Use canned beans that are drained and rinsed for convenience.
- Adjust the level of spiciness by choosing mild or hot salsa con queso and chilies.
- For a thicker chili, simmer uncovered to reduce liquid or add a cornstarch slurry as needed.
- This chili freezes well—cool completely before freezing in airtight containers.
- For a vegetarian version, substitute ground beef with textured vegetable protein or omit and increase beans.
