Cheesy Enchilada Chili

Hold onto your spoons, folks, because we’re venturing into seriously delicious territory with this Cheesy Enchilada Chili! Imagine the hearty satisfaction of a classic chili blended seamlessly with the savory, slightly spicy, and oh-so-cheesy essence of your favorite enchiladas. This isn’t just chili; it’s a creamy, dreamy concoction featuring seasoned ground beef, vibrant corn, zesty green chiles, and a luxurious sauce built on salsa con queso, cream of potato soup, and tangy sour cream.

It’s a one-pot meal marvel that delivers maximum flavor with minimal fuss. Forget everything you thought you knew about chili, this cheesy chili variation is rich, comforting, and guaranteed to become an instant family favorite. Prepare for a fiesta in your mouth!

Why This Chili is a Game-Changer

• Ultimate Cheesy Indulgence: The combination of Salsa Con Queso and the creamy base makes this chili exceptionally cheesy and luscious, pure comfort food gold!
• Enchilada Flavors Without the Rolling: Get all those savory, zesty notes reminiscent of enchiladas simmered right into a hearty chili format. Genius!
• Incredibly Easy: Brown the meat, stir in the ingredients, and simmer. It’s a straightforward process perfect for a easy weeknight dinner.
• Rich & Satisfying: Packed with ground beef and corn, and boasting a thick, creamy texture, this chili is wonderfully filling and satisfying.
• Flavor Fusion Fun: It’s a creative and delicious mashup that brings familiar flavors together in an exciting new way.

Ingredients

Let’s break down the components of this flavor-packed chili:

• Ground Beef: The hearty, savory foundation. You can also substitute ground turkey or even chicken if preferred.
• Water & Taco Seasoning: Creates a quick flavor base for the beef, infusing it with classic taco spices. Homemade or store-bought seasoning works great.
• Tostitos Salsa Con Queso: The secret weapon for instant cheesy flavor and creamy texture! It brings that signature queso vibe.
• Cream of Potato Soup: Adds body, creaminess, and a subtle savory background note. An unexpected but brilliant addition!
• Sour Cream: Lends tanginess and further enhances the creamy texture, balancing the richness.
• Beef Broth & Chicken Broth: Provide the necessary liquid for simmering and add layers of savory depth.
• Fire-Roasted Diced Green Chiles: Offer a mild, smoky heat and classic Southwestern flavor. Use canned for convenience.
• Frozen Corn: Adds pops of sweetness and texture throughout the chili. No need to thaw!

(Note: The full list of ingredients with precise measurements is available in the recipe card just below this article!)

How to Make Cheesy Enchilada Chili

Ready to whip up this pot of cheesy goodness? It’s super simple!

Step 1: Brown the Beef

Grab a large pot or Dutch oven and place it over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no pink remains. Carefully drain off any excess fat from the pot.

Step 2: Season the Meat

Pour the water into the pot with the browned beef. Sprinkle in the taco seasoning. Stir everything together well and let it simmer gently for about 2-3 minutes. This allows the beef to really absorb those savory taco flavors.

Step 3: Add the Creamy Components & Veggies

Now for the flavor explosion! Add the jar of Salsa Con Queso, the can of cream of potato soup, the sour cream, both the beef broth and chicken broth, the fire-roasted diced green chiles, and the frozen corn directly into the pot with the seasoned beef.

Step 4: Stir and Simmer to Perfection

Give everything a really good stir, making sure all those delicious ingredients are well combined and the mixture is smooth. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes. Stir it occasionally during this time to prevent anything from sticking to the bottom and to allow the flavors to meld into creamy harmony. The chili should thicken slightly.

Step 5: Serve and Embellish!

Once the chili is beautifully thick, creamy, and heated through, it’s ready to serve! Ladle the hot Cheesy Enchilada Chili into bowls. Now comes the fun part, pile on your favorite chili toppings and dig in!

Pro Tips for Making the Cheesy Enchilada Chili

• Spice Level Control: The green chiles add mild heat. For more spice, use a can of hot green chiles, add a pinch of cayenne pepper, or serve with sliced jalapeños. For less heat, ensure you’re using mild green chiles.
• Meat Variations: Ground turkey, ground chicken, or even crumbled chorizo would be delicious substitutes for ground beef.
• Bean Boost: Feel free to stir in a can of drained and rinsed black beans or pinto beans along with the corn for extra fiber and texture.
• Thickness Adjustment: If you prefer a thicker chili, let it simmer uncovered for the last 5 minutes. If it seems too thick, stir in a splash more broth.
• Make it Even Cheesier: While already cheesy, you can stir in some shredded cheddar or Monterey Jack cheese right at the end for extra gooeyness.

How to Serve

This chili begs for toppings! Consider these options:

• Classic Chili Toppers: Shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, diced avocado.
• Crunchy Elements: Crushed tortilla chips, Fritos, or crispy tortilla strips.
• Spicy Kicks: Sliced fresh or pickled jalapeños, a dash of your favorite hot sauce.
• Serve With: Cornbread, crackers, or warm flour tortillas are perfect accompaniments.

Make Ahead and Storage

This chili is fantastic for making ahead!

Storing Leftovers

Allow the chili to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Flavors often meld and taste even better the next day!

Freezing

Yes, this chili freezes well. Cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags, leaving a little headspace. Freeze for up to 3 months.

Reheating

Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if needed to reach desired consistency. You can also reheat individual portions in the microwave.

FAQs: Cheesy Enchilada Chili

1. Can I use a different “cream of” soup?
Cream of potato works well for body and neutral flavor. Cream of chicken or cream of mushroom could be substituted, but they will impart their own distinct flavor to the chili. Cream of celery might also work.

2. What if I can’t find Tostitos Salsa Con Queso?
You can substitute another brand of medium-consistency jarred queso dip. Look for one that isn’t overly thick.

3. Is this recipe very spicy?
As written with standard fire-roasted green chiles, it’s generally mild to medium-mild in heat. The spice level mainly comes from the chiles and the taco seasoning used. Adjust ingredients (hotter chiles, cayenne) to increase heat if desired.

4. Can I make this vegetarian?
You could try substituting plant-based ground “beef” crumbles for the ground beef and using vegetable broth instead of beef/chicken broth. Ensure your taco seasoning and cream of potato soup are vegetarian. The Salsa Con Queso and sour cream would need vegan substitutes for a fully vegan version.

Get ready for rave reviews when you serve up this incredible Cheesy Enchilada Chili! It’s a fun and flavorful twist on a classic chili recipe, blending savory ground beef chili elements with the creamy, cheesy goodness of enchiladas. This easy chili comes together quickly in one pot, making it perfect comfort food for any night of the week.

You’ll definitely want to keep this recipe for those times you crave something uniquely delicious and satisfying!