Name: Cheesy Enchilada Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 2 tablespoons taco seasoning; 1/4 cup water; 1 jar Tostitos Salsa Con Queso; 1 can potato soup; 1 1/4 cups sour cream; 1 can fire roasted diced green chilis; 1 1/4 cups beef broth; 1/2 cup chicken broth; 1 cup frozen corn; 1 cup pinto beans or black beans

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Get ready for a bowl of pure comfort with Cheesy Enchilada Chili! This dish is the ultimate mashup of two comfort food classics: the rich, savory flavors of chili and the bold, zesty goodness of enchiladas. Picture this: a warm, hearty bowl of chili topped with melted cheese, a drizzle of creamy sour cream, and the perfect amount of heat to keep things exciting. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing dish for your next gathering, this recipe has you covered.

Why You’ll Love Cheesy Enchilada Chili

Flavor Explosion: Every bite of this chili is bursting with bold enchilada flavors—think smoky, spicy, and slightly tangy, balanced perfectly by the creaminess of the cheese. It’s like a fiesta in a bowl!

Comfort Food at Its Best: There’s nothing more comforting than a warm bowl of chili, especially when it’s topped with melty cheese. It’s the kind of dish that makes you feel all cozy inside, even on the coldest days.

Quick and Easy: No need for complicated steps here—this chili comes together in a flash! It’s perfect for busy weeknights or when you want something delicious with minimal effort.

Customizable: Want to make it milder? Just tone down the heat. Prefer more protein? Add some chicken or beef. The best part is that you can tweak it however you like to suit your taste!

Perfect for Meal Prep: This chili is great for making ahead of time. It actually gets better the next day as all the flavors meld together. Plus, it’s freezer-friendly, so you can enjoy it again and again.

Ingredients

For the Chili:

Ground Chicken or Beef: The hearty base of the chili, providing a savory, protein-packed foundation.
Onion: Adds a savory sweetness and depth to the chili.
Garlic: Essential for that aromatic kick that brings the dish to life.
Tomato Paste: Deepens the flavor and creates a rich base for the chili.
Diced Tomatoes: Adds a juicy, tangy sweetness to balance the chili.
Enchilada Sauce: The star ingredient! It brings the iconic enchilada flavor to the chili with its smoky, spicy notes.
Black Beans: A creamy, hearty addition that complements the meat and enchilada sauce perfectly.
Kidney Beans: Another layer of texture and flavor to make the chili extra hearty.
Corn Kernels: Sweet, juicy kernels to add a pop of flavor and texture.
Chili Powder, Cumin, Paprika: These spices give the chili its smoky depth and kick.
Salt & Pepper: Season to taste.
Olive Oil: For sautéing the veggies and meat.

For the Cheese Topping:

Cheddar Cheese: Sharp, melty, and a must-have for any cheesy chili.
Monterey Jack Cheese: Adds extra creaminess and meltiness.
Sour Cream: For a creamy, tangy topping that balances out the heat and richness.
Fresh Cilantro: A pop of freshness and color to garnish your chili.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this cheesy enchilada chili!

Cook the Meat:

Heat olive oil in a large pot over medium heat. Add the ground chicken or beef and cook, breaking it apart with a spoon, until browned and cooked through.
Add the chopped onion and garlic, sautéing until fragrant and the onion is softened.

Add the Sauce and Spices:

Stir in the tomato paste and cook for a minute to deepen the flavor. Then, add the diced tomatoes, enchilada sauce, chili powder, cumin, and paprika.
Season with salt and pepper to taste. Let the mixture simmer for 5-10 minutes to allow the flavors to combine.

Add the Beans and Corn:

Stir in the black beans, kidney beans, and corn kernels. Let the chili simmer for another 15-20 minutes, allowing the flavors to meld together and the chili to thicken.

Top with Cheese:

Reduce the heat to low and sprinkle the cheddar and Monterey Jack cheese on top of the chili. Cover the pot and let the cheese melt into the chili for a few minutes.

Serve and Garnish:

Spoon the chili into bowls, top with a dollop of sour cream, and sprinkle fresh cilantro on top. Serve with extra cheese if desired.

Nutrition Facts

Servings: 6
Calories per serving: 450 (varies depending on exact ingredients)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Cheesy Enchilada Chili

This cheesy enchilada chili is delicious on its own, but there are plenty of ways to elevate your meal:

Tortilla Chips: Serve with a side of crunchy tortilla chips for dipping. It adds a fun texture and a bit of extra saltiness.
Rice: Serve it over a bed of fluffy rice to make the dish more filling and comforting.
Fresh Avocado: Top with slices of creamy avocado for an added burst of freshness and richness.
Warm Cornbread: Serve with a slice of warm cornbread to balance out the chili’s heat and create a cozy, southern-inspired meal.

Additional Tips

Here are a few extra tips to make this chili even better:

Add Extra Heat: If you love spice, throw in some chopped jalapeños or a few dashes of hot sauce to give it an extra kick.
Make it Vegetarian: Swap out the meat for extra beans, like pinto beans or black-eyed peas, and add more veggies for a delicious vegetarian version.
Freezer-Friendly: This chili freezes wonderfully! Simply let it cool, transfer it to an airtight container, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Meal Prep: Make a big batch and enjoy it for lunches throughout the week. It only gets better as the flavors continue to develop.
Serve with Lime: A squeeze of lime over the chili before serving adds a refreshing citrusy zing that really brightens the flavors.

FAQ Section

Q1: Can I use ground turkey instead of chicken or beef?
A1: Absolutely! Ground turkey is a great lean alternative and will still provide plenty of flavor.

Q2: Can I make this chili spicier?
A2: Yes! Add extra chili powder, cayenne pepper, or fresh jalapeños to ramp up the heat. You can always add more heat until it’s just the right level for you.

Q3: Can I use homemade enchilada sauce?
A3: Of course! If you have your own homemade enchilada sauce, feel free to use it for an even more personalized touch.

Q4: Is this chili gluten-free?
A4: Yes, as long as you use gluten-free enchilada sauce and check the ingredients of your beans, this chili is naturally gluten-free.

Q5: How can I make this chili more filling?
A5: You can add more beans, corn, or even some cooked quinoa or rice to the chili for added texture and heartiness.

Q6: Can I make this chili ahead of time?
A6: Absolutely! This chili is perfect for making ahead. You can refrigerate it for up to 3 days, or freeze it for longer storage.

Q7: Can I use canned beans?
A7: Yes! Canned beans work great in this recipe—just make sure to drain and rinse them before adding them to the chili.

Q8: Can I make this vegetarian?
A8: Yes! Simply omit the meat and add more beans or vegetables like zucchini or bell peppers for a vegetarian version.

Q9: Can I serve this with toppings?
A9: Yes, some great toppings include sour cream, shredded cheese, sliced jalapeños, fresh cilantro, or even a few crushed tortilla chips for extra crunch.

Q10: How do I reheat leftover chili?
A10: Reheat on the stove over low heat, stirring occasionally, or microwave individual servings for a few minutes until hot.

Conclusion

Cheesy Enchilada Chili is the ultimate comfort food you didn’t know you needed. It’s cheesy, hearty, and packed with flavor—perfect for chilly nights or whenever you want a meal that satisfies. Whether you’re enjoying it on your own or sharing it with family and friends, this chili is sure to become a go-to in your recipe collection. Enjoy!