Cheesy Enchilada Chili is a creamy, flavor-packed dish with bold enchilada flavors. This easy chili combines seasoned beef, fire-roasted chiles, and smooth queso for a comforting meal. Ready in just 25 minutes, it's perfect for busy weeknights or casual gatherings. With a thick, cheesy texture and a hint of spice, every bite is satisfying. Top it with shredded cheese, fresh cilantro, or crispy tortilla chips for extra flavor.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
2 tablespoons taco seasoning
¼ cup water
1 jar Tostitos Salsa Con Queso
1 can potato soup
1 ¼ cups sour cream
1 can fire-roasted diced green chiles
1 ¼ cups beef broth
Directions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
Stir in the taco seasoning and water, mixing well to coat the beef. Simmer for 2 minutes.
Add the Salsa Con Queso, potato soup, sour cream, fire-roasted green chiles, and beef broth. Stir until well combined.
Bring the mixture to a gentle simmer over low heat, stirring occasionally to prevent sticking.
Cook for 10–15 minutes, allowing the flavors to meld and the chili to thicken.
Serve hot, garnished with shredded cheese, chopped cilantro, or tortilla chips if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories per serving: 375 kcal
Variations
Spicy Kick: Add chopped jalapeños or a dash of cayenne for extra heat.
Protein Swap: Use ground turkey or shredded chicken instead of beef.
Extra Beans: Stir in black beans or pinto beans for added texture and protein.
Vegetarian Version: Substitute the ground beef with plant-based crumbles and use vegetable broth.
Creamier Texture: Add a little extra sour cream or shredded cheese to make it even richer.
Storage/Reheating
Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of beef broth or water to loosen it up.
FAQs
Can I make this chili in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
What can I serve with this chili?
I like to serve it with tortilla chips, cornbread, or a side of rice. A fresh green salad also pairs well.
Can I use homemade queso instead of Salsa Con Queso?
Absolutely! If I have time, I melt Velveeta with a little milk and salsa for a homemade version.
How do I make it thicker?
If I want a thicker consistency, I let it simmer a little longer or stir in extra cheese. A small amount of cornstarch mixed with water can also help.
Can I make it ahead of time?
Yes! This chili tastes even better the next day. I make it ahead and store it in the fridge until I’m ready to reheat and serve.
Conclusion
Cheesy Enchilada Chili is a rich, comforting dish that’s perfect for any occasion. With its creamy texture and bold flavors, it’s sure to be a family favorite. This easy recipe comes together quickly, making it ideal for busy nights. Cheesy Enchilada Chili is also versatile, allowing for customizations to suit your taste. Serve it with your favorite toppings and enjoy a delicious, satisfying meal.
Recipe:
Cheesy Enchilada Chili
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Cheesy Enchilada Chili is a creamy, flavor-packed dish that combines the bold taste of enchiladas with the heartiness of chili. Made with seasoned beef, fire-roasted chiles, and smooth Salsa Con Queso, this easy-to-make recipe is perfect for busy weeknights. Ready in just 25 minutes, it's a comforting meal that can be customized with toppings like shredded cheese, fresh cilantro, or crispy tortilla chips.
Ingredients
1 pound ground beef
2 tablespoons taco seasoning
¼ cup water
1 jar Tostitos Salsa Con Queso
1 can potato soup
1 ¼ cups sour cream
1 can fire-roasted diced green chiles
1 ¼ cups beef broth
Instructions
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and water, mixing well. Simmer for 2 minutes.
- Add Salsa Con Queso, potato soup, sour cream, fire-roasted chiles, and beef broth. Stir until combined.
- Bring to a gentle simmer over low heat, stirring occasionally.
- Cook for 10–15 minutes until the chili thickens and flavors meld.
- Serve hot, garnished with shredded cheese, cilantro, or tortilla chips if desired.
Notes
For extra spice: Add jalapeños or cayenne pepper.
Protein swaps: Use ground turkey or shredded chicken instead of beef.
Make it vegetarian: Use plant-based crumbles and vegetable broth.
Thicker consistency: Simmer longer or add extra cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Soup, Chili
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 375 kcal
