Cheesy Enchilada Chili 🌶️🧀 – A Bold, Creamy, Comfort Food Fusion

If you love the flavors of cheesy enchiladas and the heartiness of chili, then this Cheesy Enchilada Chili is about to become your new favorite dinner. It’s rich, creamy, slightly spicy, and packed with savory goodness from ground beef, queso, green chilis, and a few surprising ingredients that make it extra satisfying.

This one-pot wonder combines the best of Tex-Mex flavor with chili-night comfort. It’s ready in under 30 minutes, perfect for weeknights, tailgates, cold winter days, or when you just want a hug in a bowl. Serve it with tortilla chips, cornbread, or a dollop of guacamole—and dig in!

Ingredients

1 pound ground beef
2 tablespoons taco seasoning
1/4 cup water
1 jar (15 oz) Tostitos Salsa Con Queso
1 can (10.5 oz) condensed potato soup
1 1/4 cups sour cream
1 can (4 oz) fire-roasted diced green chilis
1 1/4 cups beef broth

Instructions

Brown the beef: In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned. Drain any excess grease.
Season: Add taco seasoning and 1/4 cup water to the beef. Simmer for 2–3 minutes to absorb the flavors.
Add the base ingredients: Stir in the salsa con queso, potato soup, sour cream, green chilis, and beef broth. Mix until fully combined.
Simmer: Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until heated through and thickened slightly.
Serve: Ladle into bowls and top with shredded cheese, crushed tortilla chips, fresh cilantro, or a dollop of sour cream if desired.

Recipe Quick Facts

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4–6

Flavor & Texture Profile

Cheesy & creamy: Thanks to the queso and sour cream, every bite is rich and velvety.
Smoky & spicy: The taco seasoning and fire-roasted green chilis bring a warm, zesty flavor.
Hearty & comforting: Ground beef and potato soup create a thick, filling base that eats like a meal.

Tips & Variations

Spice it up: Add jalapeños or a few dashes of hot sauce for extra heat.
Make it chunky: Stir in black beans, corn, or diced bell peppers.
Swap the protein: Use ground turkey or chicken for a lighter version.
Low-carb option: Skip the potato soup and reduce the broth slightly for a thicker, keto-friendlier chili.

Serving Suggestions

Top with shredded cheese, avocado, green onions, or fresh cilantro
Serve with tortilla chips, cornbread, or low-carb tortillas
Pair with a side salad or Mexican rice for a complete meal

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time? Yes! This chili reheats beautifully and tastes even better the next day.

2. Can I freeze this chili? Absolutely. Let it cool completely and store in airtight containers for up to 2 months.

3. What can I substitute for potato soup? You can use cream of mushroom, cream of chicken, or even cream cheese for a different flavor and texture.

4. Is it spicy? Mild to medium. Adjust heat by using mild or hot taco seasoning and controlling the amount of green chilis.

5. Can I make it in a slow cooker? Yes! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 4–5 hours.

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Conclusion: The Ultimate Tex-Mex Comfort Bowl 🧀🌶️

This Cheesy Enchilada Chili brings together everything we love about Mexican comfort food—bold spices, creamy textures, and easy prep—in one soul-warming dish. It’s cheesy, hearty, and totally crave-worthy. Whether you’re serving a family dinner, prepping lunch for the week, or cozying up on a chilly evening, this chili will hit the spot every time. 🌟