Cheesy Enchilada Chili

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Cheesy Enchilada Chili – A Bold, Creamy Twist on Classic Comfort

If you’re looking for a chili that’s rich, cheesy, and bursting with flavor, this Cheesy Enchilada Chili is about to become your new favorite. It’s everything you love about enchiladas—savory beef, creamy queso, smoky chilis—transformed into a warm, comforting bowl of chili that’s perfect for game day, chilly nights, or feeding a hungry crowd.

This recipe is a delicious mashup of Tex-Mex and classic chili, with a creamy base, hearty beans, and just the right amount of spice. It’s easy to throw together, simmers beautifully, and tastes even better the next day.

Why You’ll Love This Chili

  • Cheesy and creamy – Salsa con queso and sour cream make this chili irresistibly rich.
  • One-pot wonder – Minimal cleanup and maximum flavor.
  • Customizable – Swap beans, add heat, or toss in extra veggies.
  • Perfect for gatherings – A crowd-pleaser that’s easy to double.
  • Comfort food with a kick – Bold spices and smoky chilis make every bite exciting.

Ingredients

This recipe serves 6–8 people.

  • 1 pound ground beef
    Lean or regular—just drain excess fat after browning.
  • 2 tablespoons taco seasoning
    Adds classic Tex-Mex flavor.
  • ¼ cup water
    Helps distribute the seasoning evenly.
  • 1 jar Tostitos Salsa Con Queso (about 15 oz)
    Creamy, cheesy, and packed with flavor.
  • 1 can potato soup (10.5 oz)
    Adds body and creaminess to the chili.
  • 1¼ cups sour cream
    Makes the chili rich and tangy.
  • 1 can fire-roasted diced green chilis (4 oz)
    Adds smoky heat and depth.
  • 1¼ cups beef broth
    Builds a savory base.
  • ½ cup chicken broth
    Adds balance and lightness.
  • 1 cup frozen corn
    Sweet and crunchy—no need to thaw.
  • 1 cup pinto beans or black beans
    Adds heartiness and fiber.

Optional toppings: Sliced jalapeños, shredded cheese, chopped cilantro, diced avocado, lime wedges

Equipment You’ll Need

  • Large skillet
  • Dutch oven or large soup pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle
  • Serving bowls

Step-by-Step Instructions

Step 1: Brown the Beef

In a large skillet over medium heat, add:

  • 1 pound ground beef

Cook until browned and fully cooked, breaking it up with a spoon as it cooks.

Drain excess fat if needed.

Add:

  • 2 tablespoons taco seasoning
  • ¼ cup water

Stir and cook until the water is absorbed and the meat is well coated.

Step 2: Build the Base

Transfer the seasoned beef to a Dutch oven or large pot.

Add:

  • 1 jar Salsa Con Queso
  • 1 can potato soup
  • 1¼ cups sour cream
  • 1¼ cups beef broth
  • ½ cup chicken broth

Stir well until the sour cream is fully melted and the mixture is smooth.

Step 3: Add the Flavor Boosters

Stir in:

  • 1 can fire-roasted diced green chilis
  • 1 cup frozen corn
  • 1 cup pinto beans or black beans

Mix thoroughly to combine

Step 4: Simmer and Serve

Bring the chili to a gentle boil, stirring often to prevent sticking.

Reduce heat to low and let it simmer until ready to serve—at least 15–20 minutes to allow flavors to meld.

Stir occasionally to keep the bottom from scorching.

Step 5: Garnish and Enjoy

Ladle the chili into bowls and top with:

  • Tortilla chips or Fritos
  • Sliced jalapeños
  • Shredded cheese
  • Chopped cilantro
  • Diced avocado

Serve hot and enjoy the creamy, cheesy goodness!

Time & Yield

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: ~40 minutes
  • Yield: 6–8 servings
  • Calories: ~380 kcal per serving (approximate)

Tips for Success

  • Use lean ground beef for less grease, or swap in ground turkey.
  • Don’t skip the sour cream—it makes the chili velvety and rich.
  • Adjust the spice with jalapeños, hot sauce, or extra taco seasoning.
  • Simmer longer for deeper flavor—just keep stirring to prevent sticking.
  • Make it vegetarian by omitting the beef and using extra beans and veggies.

Variations to Try

  • Chicken Enchilada Chili: Use shredded rotisserie chicken instead of ground beef.
  • Spicy Kick: Add chipotle peppers in adobo or cayenne for heat.
  • Veggie Boost: Add bell peppers, zucchini, or spinach.
  • Double Cheese: Stir in shredded cheddar or pepper jack before serving.
  • Southwest Style: Add black beans, corn, and cumin for a Tex-Mex twist.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stovetop or microwave in 30-second intervals.
  • Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat.

Tip: Add a splash of broth when reheating to loosen the texture.

Perfect Pairings

Serve this chili with:

  • Cornbread or cheesy biscuits
  • Mexican rice or Spanish rice
  • Fresh green salad with lime vinaigrette
  • Margaritas or iced tea

Final Thoughts

This Cheesy Enchilada Chili is the ultimate comfort food with a Tex-Mex twist. It’s creamy, hearty, and packed with bold flavors that make every spoonful a delight. Whether you’re serving it for a cozy dinner, a casual get-together, or a festive game night, this chili is sure to be a crowd favorite.

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