If comfort food had a bold, spicy cousin, it would be this Cheesy Enchilada Chili. The first time I whipped this up was on a weeknight when the fridge was sparse, and it became an instant hit. This hearty, creamy chili has all the flavor of enchiladas — cheese, spices, beans, and corn — wrapped in a cozy, spoonable bowl.
Perfect for chilly evenings, game day gatherings, or anytime you need a meal that sticks to your ribs and makes everyone ask for seconds, Cheesy Enchilada Chili is a no-fuss, one-pot wonder that’s big on flavor and even bigger on comfort.
Why You’ll Love Cheesy Enchilada Chili
- One-pot meal: Easy cleanup and perfect for busy weeknights.
- Ultra creamy and cheesy: Thanks to sour cream, queso, and potato soup.
- Kid and family friendly: Mild enough for little ones but flavorful for grown-ups.
- Freezer-friendly: Make a big batch and freeze leftovers for a quick future meal.
- Customizable: Add toppings, swap beans, or spice it up to your liking.
Ingredients You’ll Need
- 1 lb ground beef
- 2 tablespoon taco seasoning (store-bought or homemade)
- ¼ cup water
- 1 (15 oz) jar Tostitos Salsa Con Queso
- 1 can condensed potato soup (10.5 oz)
- 1¼ cups sour cream (full-fat recommended for creaminess)
- 1 can fire-roasted diced green chiles (4 oz)
- 1¼ cups beef broth
- ½ cup chicken broth
- 1 cup frozen corn
- 1 cup pinto beans or black beans, drained and rinsed
Step-by-Step Instructions
- Brown the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease.
- Season the Meat:
- Add taco seasoning and ¼ cup water. Stir well and simmer for 2–3 minutes until the beef absorbs the seasoning.
- Add the Cheesy Base:
- Stir in the jar of salsa con queso and the condensed potato soup. Mix until smooth.
- Add Dairy and Broth:
- Lower the heat slightly and stir in sour cream, beef broth, and chicken broth until fully combined.
- Add Veggies and Beans:
- Add green chiles, frozen corn, and beans. Stir everything together and bring the mixture to a gentle simmer.
- Simmer and Thicken:
- Let the chili simmer uncovered for 15–20 minutes, stirring occasionally, until thickened to your liking.
- Taste and Adjust:
- Add salt or more seasoning if needed. You can also stir in a little hot sauce for more heat.
Serving and Storage Tips
Serve Cheesy Enchilada Chili hot with your favorite toppings: crushed tortilla chips, shredded cheese, diced avocado, chopped cilantro, or a dollop of extra sour cream. It also pairs wonderfully with cornbread or warm tortillas on the side.
Leftovers store well in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally.
For longer storage, freeze in single portions for up to 2 months. Let thaw overnight in the fridge before reheating.
Helpful Notes
- Use ground turkey or chicken as a lighter alternative to beef.
- Make it spicier by adding jalapeños or hot salsa.
- Thicker texture? Reduce the broth slightly or let simmer longer.
- Extra veggies: Add bell peppers, zucchini, or spinach for a nutritional boost.
- Low-carb tweak: Skip the corn and beans or use a low-carb substitute.
Frequently Asked Questions
- Can I make this in a slow cooker?
Yes! Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 4–5 hours. - Is this chili spicy?
It’s mildly spiced. You can control the heat by adjusting the green chiles or taco seasoning. - Can I use homemade queso instead of jarred?
Absolutely! Just be sure it’s thick and creamy for the right consistency. - Can I make this vegetarian?
Yes! Omit the meat and use vegetable broth. Add extra beans or lentils for protein. - How do I thicken the chili?
Simmer uncovered to reduce liquid, or add a spoonful of mashed beans or instant potato flakes.
Final Thoughts
Cheesy Enchilada Chili is the kind of meal that feels like a hug in a bowl. With bold flavors, a creamy texture, and loads of mix-ins, it’s guaranteed to become a family favorite. Whether you’re feeding a crowd or storing up freezer meals, this chili will keep bellies full and hearts warm. If you try it, I’d love to hear how it turned out — don’t forget to tag or comment!
Cheesy Enchilada Chili
Ingredients
- 1 lb ground beef
- 2 tablespoon taco seasoning
- ¼ cup water
- 1 15 oz jar Tostitos Salsa Con Queso
- 1 10.5 oz can condensed potato soup
- 1¼ cups sour cream
- 1 4 oz can fire-roasted diced green chiles
- 1¼ cups beef broth
- ½ cup chicken broth
- 1 cup frozen corn
- 1 cup pinto or black beans drained and rinsed
Instructions
- Brown ground beef in a large pot over medium heat; drain excess grease.
- Add taco seasoning and ¼ cup water. Simmer for 2–3 minutes.
- Stir in queso and potato soup until smooth.
- Mix in sour cream, beef broth, and chicken broth.
- Add chiles, corn, and beans. Stir and bring to a gentle simmer.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.
- Adjust seasoning to taste. Add hot sauce if desired.
Notes
- Use turkey or chicken instead of beef for a leaner version
- Add jalapeños or hot salsa to spice it up
- Stir in bell peppers or zucchini for more veggies
- Simmer longer or use less broth for a thicker chili
- Top with cheese, avocado, or crushed tortilla chips
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