If you are craving a comforting, hearty dish that bursts with flavors, then you have to try this Cheesy Enchilada Chili Recipe. It’s that perfect cozy meal that combines the rich, creamy goodness of salsa con queso, the smoky heat of fire-roasted chilies, and the satisfying warmth of a classic chili, all tied together with a gooey cheesy finish. Every spoonful feels like a festive fiesta for your taste buds, and it’s so easy to make that it quickly becomes a new family favorite.
Ingredients You’ll Need
The magic behind this Cheesy Enchilada Chili Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role, from the hearty ground beef that provides satisfying protein to the creamy sour cream that adds luscious texture and balances the spices beautifully. Fresh corn and beans bring vibrant color and extra fiber, making this chili not just tasty but wholesome.
- 1 pound ground beef: Provides a rich, savory base packed with protein and flavor.
- 2 tablespoons taco seasoning: Adds that perfect blend of spices to give your chili warmth and depth.
- 1/4 cup water: Helps the seasoning coat the beef evenly while melding flavors.
- 1 jar Tostitos Salsa Con Queso: Brings creamy, cheesy goodness with a hint of tangy heat.
- 1 can potato soup: Gives a smooth, hearty texture that rounds out the chili.
- 1 1/4 cups sour cream: Adds rich creaminess and a subtle tang that balances the spices.
- 1 can fire-roasted diced green chilies: Offers smoky heat and fruity brightness to the dish.
- 1 1/4 cups beef broth: Builds savory depth and makes the chili satisfyingly saucy.
- 1/2 cup chicken broth: Lightens the broth while keeping it flavorful.
- 1 cup frozen corn: Adds sweet bursts of texture and vibrant color.
- 1 cup pinto beans or black beans: Boosts fiber, protein, and earthy flavor.
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, breaking it up with a spoon until it’s browned and fully cooked through. Browning the meat well is key because it adds a deep, rich flavor to the chili. Then, drain off any excess fat to keep the dish from becoming greasy.
Step 2: Season the Beef
Sprinkle the taco seasoning over the browned beef and pour in the water. Stir it all together and let the beef simmer until the water evaporates, allowing the spices to cling to the meat and develop their full flavorful impact. Then, transfer the seasoned beef to a large pot or Dutch oven for the next phase.
Step 3: Combine the Base Ingredients
Into the pot with the seasoned beef, add the jar of Tostitos Salsa Con Queso, the can of potato soup, sour cream, beef broth, and chicken broth. Stir until the sour cream melts completely into the mixture, creating a smooth, creamy base that sets this chili apart from the usual.
Step 4: Add the Veggies and Beans
Now fold in the fire-roasted diced green chilies, frozen corn, and your choice of pinto or black beans. These ingredients add layers of texture and a pop of color while complementing the chili’s rich and cheesy flavor profile beautifully.
Step 5: Simmer to Perfection
Bring everything to a gentle boil, then lower the heat to maintain a simmer. Let the chili cook for 15 to 20 minutes, stirring occasionally to keep it from sticking. This slow simmer allows the flavors to meld and the chili to thicken into a perfectly satisfying consistency.
Step 6: Serve and Enjoy
Ladle this luscious Cheesy Enchilada Chili into bowls and get ready to dive in. It’s fantastic with crunchy tortilla chips, Fritos, or topped with your favorite garnishes. Every spoonful is a warm hug wrapped in cheesy, spicy goodness.
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
Simple garnishes can elevate your chili from delicious to unforgettable. Try topping it with chopped fresh cilantro, diced avocado, sliced green onions, or a dollop of sour cream. For a crunchy contrast, shredded cheddar cheese or crumbled tortilla chips add a fantastic texture that makes each bite exciting.
Side Dishes
This chili pairs perfectly with warm cornbread, fluffy white rice, or a fresh green salad to balance out its richness. If you want to keep the fiesta vibe going, serve it alongside some classic Mexican street corn or a colorful slaw for a refreshing crunch.
Creative Ways to Present
Feeling playful? Serve your Cheesy Enchilada Chili Recipe inside crispy tortilla bowls or over baked potatoes for a fun twist. You can even turn it into a loaded nachos platter by spooning the chili over tortilla chips, topping with cheese, jalapeños, and baking until bubbly. It’s all about making the experience as joyful as the flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chili into an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen after resting, so leftovers taste just as fantastic, if not better, than the first serving.
Freezing
This chili freezes beautifully. Divide it into freezer-safe containers or heavy-duty zip-top bags and keep it frozen for up to 3 months. Just leave some room for expansion and label it with the date so you can enjoy a quick, satisfying meal anytime you want.
Reheating
Reheat your chili gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. You can also microwave individual portions in short bursts, stirring between intervals until hot throughout. Adding a splash of broth or water during reheating helps restore its creamy consistency.
FAQs
Can I make this chili vegetarian?
Absolutely! Substitute the ground beef with plant-based meat alternatives or simply add extra beans and vegetables like zucchini and bell peppers for a hearty vegetarian version that still packs plenty of flavor.
What can I use if I don’t have Tostitos Salsa Con Queso?
You can use any good-quality store-bought queso dip or make your own cheese sauce with melted cheese and a bit of salsa for flavor. The key is to have that smooth, cheesy, slightly spicy element that brings this chili to life.
Is this chili spicy?
It has a mild to medium heat thanks to the taco seasoning and fire-roasted green chilies. If you like it spicier, add some diced jalapeños or a pinch of cayenne pepper. For a milder version, just reduce the seasoning or omit the chilies.
Can I prepare this recipe in a slow cooker?
Yes! After browning and seasoning the beef, transfer everything to your slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in the sour cream toward the end for best texture.
What toppings go best with Cheesy Enchilada Chili Recipe?
Besides the classics like shredded cheese and sour cream, try fresh cilantro, diced tomatoes, sliced avocado, or even pickled jalapeños to add freshness and zing that complements the chili’s richness.
Final Thoughts
This Cheesy Enchilada Chili Recipe is truly a crowd-pleaser that brings comfort and excitement to your dinner table with everyday ingredients and straightforward steps. It’s perfect for busy weeknights or casual get-togethers, offering bold flavors and creamy textures anyone can fall in love with. Give it a try, and prepare to savor every cheesy, spicy bite!
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: Tex-Mex
Description
This Cheesy Enchilada Chili is a hearty, flavorful dish combining seasoned ground beef with a creamy blend of salsa con queso, potato soup, sour cream, and fire-roasted green chilies. With pinto or black beans, corn, and a mix of beef and chicken broth, this chili is perfect for a cozy meal, served with tortilla chips or your favorite toppings. Ready in just 35 minutes and serving six, it’s an easy and satisfying weeknight dinner.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Liquids and Dairy
- 1 jar Tostitos Salsa Con Queso (approx. 15 ounces)
- 1 can potato soup (approx. 10.5 ounces)
- 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 ounces)
- 1 cup frozen corn
- 1 cup pinto beans or black beans (drained and rinsed if canned)
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon as it cooks, until fully browned and no longer pink. Drain any excess fat to keep the chili from getting greasy.
- Season: Stir in the taco seasoning and water into the browned beef. Continue cooking until the water has fully absorbed, allowing the beef to get infused with the seasoning. Then, transfer this seasoned beef mixture into a large pot or Dutch oven.
- Combine Ingredients: 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 everything together well until the sour cream is fully melted and incorporated into the sauce, creating a creamy base.
- Mix: Add the fire-roasted diced green chilies, frozen corn, and beans to the mixture. Stir thoroughly to evenly distribute all ingredients for a balanced flavor in every bite.
- Simmer: Bring the chili to a gentle boil over medium heat, then reduce the heat to low and let it simmer. Cook uncovered for about 15 to 20 minutes, stirring occasionally to prevent sticking and allow the flavors to meld together.
- Serve: Once the chili is hot and thickened to your liking, ladle it into bowls. Serve with tortilla chips, Fritos, or your favorite chili toppings such as shredded cheese, chopped onions, or fresh cilantro for a delicious, satisfying meal.
Notes
- Drain excess fat after browning the beef to avoid greasy chili.
- You can substitute sour cream with Greek yogurt for a tangier, lighter option.
- For added heat, use spicy taco seasoning or add chopped jalapeños.
- This chili can be prepared ahead and tastes even better the next day as flavors meld.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
