If you are craving a dish that combines rich layers of bold Southwestern flavors with a comforting, cheesy embrace, this Cheesy Enchilada Chili Recipe is your new best friend in the kitchen. Picture tender ground beef mingling with the smoky heat of fire-roasted green chilies, all swimming in a velvety blend of salsa con queso, sour cream, and hearty beans. This vibrant chili balances spice, creaminess, and robust texture in a way that feels like a warm hug on a chilly evening. Whether you’re feeding family or entertaining friends, this recipe will quickly become a staple, bringing that irresistible cheesy enchilada spirit into every spoonful.
Ingredients You’ll Need
Gathering the right ingredients for your Cheesy Enchilada Chili Recipe is simpler than you might think, but every single component plays a crucial role. From the protein-packed ground beef to the creamy salsa con queso, these essentials build layers of flavor and texture that make this chili truly special.
- Ground beef: The hearty base providing rich flavor and satisfying protein.
- Taco seasoning: A blend of spices that infuses the meat with classic Southwestern zest.
- Water: Helps to meld the seasoning flavors evenly with the beef.
- Tostitos Salsa Con Queso: Adds creamy, cheesy goodness that defines the dish’s signature taste.
- Potato soup (canned): Brings a silky thickness and depth to the chili’s consistency.
- Sour cream: Adds tang and smooth texture to balance the chili’s heat.
- Fire-roasted diced green chilies: Offers smoky flavor and a mild kick that elevates every bite.
- Beef broth: Deepens the savory notes and helps create a luscious sauce.
- Chicken broth: Adds lightness and complements the beef broth for a balanced flavor.
- Frozen corn: Sweet bursts of texture that brighten the chili.
- Pinto or black beans: Provide creaminess and a fiber-rich element that completes the dish.
How to Make Cheesy Enchilada Chili Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium heat and adding your ground beef. Cook until it’s beautifully browned, breaking it apart into small pieces as it sizzles. This step develops that savory foundation you want in your chili. Don’t forget to drain excess fat so the chili isn’t greasy but still packed with flavor.
Step 2: Season the Meat
Once browned, sprinkle in the taco seasoning and pour in a bit of water. Stir to combine and cook until the water evaporates, letting those spices coat the beef perfectly. This quick seasoning sets the tone for the entire dish, bringing that authentic enchilada chili flavor you crave.
Step 3: Combine Ingredients
Transfer your seasoned beef to a large pot or Dutch oven. Now add salsa con queso, canned potato soup, sour cream, beef broth, and chicken broth. Stir everything together until the sour cream dissolves into the mix, creating a luscious, creamy base that’s simply irresistible.
Step 4: Add the Color and Texture
Next, fold in the fire-roasted diced green chilies, frozen corn, and your choice of pinto or black beans. These ingredients bring vibrant colors, sweetness, and a satisfying bite, ensuring every spoonful is bursting with delightful contrasts.
Step 5: Simmer to Perfection
Bring your chili to a gentle boil, then reduce the heat to a low simmer. Let it cook for 15 to 20 minutes, stirring occasionally so nothing sticks to the bottom. This simmering step melds all the flavors beautifully, resulting in a thick, hearty chili that feels like a cozy celebration in a bowl.
Step 6: Serve and Enjoy
Ladle the piping hot chili into bowls, ready to be enjoyed. Whether you prefer it with crunchy tortilla chips, Fritos, or an array of toppings, this meal invites you to dig in and savor every cheesy, spicy, soul-satisfying bite.
How to Serve Cheesy Enchilada Chili Recipe
Garnishes
Enhance your Cheesy Enchilada Chili Recipe experience by adding fresh garnishes like diced avocado, chopped cilantro, or sliced jalapeños for extra heat. A squeeze of lime or a sprinkle of shredded cheddar cheese can brighten the dish further and make it extra special.
Side Dishes
This chili pairs beautifully with classic side dishes like warm corn bread, fluffy rice, or even a crisp green salad. These sides help balance the richness and complement the chili’s vibrant flavors, creating a well-rounded meal your whole family will adore.
Creative Ways to Present
Want to impress friends? Serve the chili in individual bread bowls or stuffed baked potatoes, making each portion a fun and hearty edible vessel. You can also whip up nachos topped with the chili and extra cheese for a festive game-day treat that brings comfort and excitement to the table.
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 keep well for up to four days, allowing you to enjoy its delicious flavors whenever you want without sacrificing quality.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It will stay fresh for up to three months, making it a perfect make-ahead meal for busy days when comfort food is just what you need.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove over medium-low heat. Stir occasionally until heated through, adding a splash of broth if needed to loosen the texture. You’ll find the chili tastes just as amazing the second time around.
FAQs
Can I make this Cheesy Enchilada Chili Recipe vegetarian?
Absolutely! Swap out the ground beef for your favorite plant-based protein or extra beans and veggies. The salsa con queso and spices will still deliver plenty of richness and flavor to keep it hearty and satisfying.
What if I don’t have salsa con queso on hand?
If you can’t find salsa con queso, you can substitute with a mix of cream cheese and a mild salsa or a smooth cheese dip. Just make sure to adjust the seasoning to maintain that creamy, cheesy character this chili is known for.
How spicy is this chili?
This recipe has a mild to medium heat level, thanks to the fire-roasted green chilies and taco seasoning. You can easily adjust the spice by adding more chilies or a pinch of cayenne pepper if you like things hotter.
Can I use canned beans instead of frozen or dried?
Yes, canned beans work perfectly and save time. Just drain and rinse them before adding to the chili. They’ll soak up the flavors beautifully during simmering.
Is this dish good for meal prepping?
Definitely! The Cheesy Enchilada Chili Recipe holds up wonderfully in the fridge for several days and even improves in flavor overnight, making it a fantastic option for meal prepping lunches or dinners throughout the week.
Final Thoughts
Nothing beats the comforting, cheesy goodness of this Cheesy Enchilada Chili Recipe when you want a meal that feels as nurturing as it does flavorful. It’s simple to make, packed with ingredients you likely have on hand, and perfect for sharing with loved ones. Go ahead and give it a try — your dinner routine will thank you for adding this vibrant, heartwarming dish to the rotation.
Print
Cheesy Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Cheesy Enchilada Chili is a hearty and flavorful dish combining seasoned ground beef with creamy salsa con queso, sour cream, and a medley of beans, corn, and fire-roasted green chilies. Perfect for a cozy meal, this chili delivers a delicious enchilada-inspired twist with just the right amount of spice and creaminess.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Chili Base
- 1 jar Tostitos Salsa Con Queso (approximately 15 oz)
- 1 can potato soup (about 10.5 oz)
- 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 (approximately 4 oz)
- 1 cup frozen corn
- 1 cup pinto beans or black beans (canned, drained and rinsed)
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess fat to keep the chili from being greasy.
- Season: Stir in the taco seasoning and 1/4 cup water. Cook this mixture until the water has been fully absorbed, allowing the seasoning to coat the beef evenly. Then transfer this seasoned beef to a large pot or Dutch oven.
- Combine Ingredients: To the pot with the beef, add the jar of salsa con queso, the can of potato soup, 1 1/4 cups sour cream, 1 1/4 cups beef broth, and 1/2 cup chicken broth. Stir the mixture until the sour cream melts completely and everything is blended well.
- Mix: Add in the can of fire-roasted diced green chilies, 1 cup of frozen corn, and 1 cup of pinto or black beans. Stir thoroughly to incorporate all ingredients evenly.
- Simmer: Bring the chili to a gentle boil over medium heat. Once boiling, reduce the heat to a simmer. Let it cook for about 15 to 20 minutes, stirring occasionally to prevent sticking and to let the flavors meld.
- Serve: Ladle the hot chili into bowls and serve immediately. Pair it with tortilla chips, Fritos, or your favorite chili toppings like shredded cheese, chopped green onions, or sour cream for extra flavor and texture.
Notes
- For vegetarian or vegan adaptations, substitute ground beef with plant-based meat crumbles and use vegetable broth instead of beef and chicken broths.
- Adjust the heat level by choosing mild or hot taco seasoning and green chilies based on your preference.
- Leftover chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Adding crushed tortilla chips or a handful of shredded cheese on top enhances texture and taste.
