Cheesy Enchilada Chili: 6 Steps to Ultimate Comfort

Name: Cheesy Enchilada Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound ground beef (80/20 works best for flavor); 1 packet taco seasoning (or 2 tablespoons homemade); 1/3 cup water; 1 jar (15 oz) salsa con queso; 1 can (10.5 oz) condensed potato soup (do not dilute); 1/2 cup sour cream; 1 can (4 oz) fire-roasted diced green chilis; 1 cup beef broth; 1 cup chicken broth; 1 cup frozen corn; 1 can (15 oz) pinto or black beans (drained and rinsed)

Listen, I need to tell you about the dish that made my last neighborhood potluck go completely silent for a full minute—in the best way possible. This Cheesy Enchilada Chili is what happens when enchiladas and chili fall madly in love and create something even better than their individual parts.

I’ve been tweaking this recipe for years, and let me tell you—it’s worth every bit of experimentation. It’s ridiculously creamy, packed with seasoned beef, melty cheese, and just the right kick of heat that leaves you wanting more without setting your mouth on fire.

The best part? It comes together in about 35 minutes, which means you can whip it up on a Tuesday night when you’re craving something special but don’t have hours to spare in the kitchen.

Why You’ll Love This Recipe

I’ve tried dozens of “cheesy chili” recipes over the years, and most of them end up with grainy cheese or a weirdly separated texture. The secret here is the combination of salsa con queso (which is already designed to melt beautifully) and—this sounds strange but trust me—condensed potato soup.

That potato soup is the magic ingredient that gives this chili its velvety texture while thickening everything up without needing flour or cornstarch. It’s one of those culinary “aha” moments I stumbled upon by accident when I was out of my usual thickeners.

Here’s what makes this recipe stand out:

That impossibly creamy texture that sticks to your spoon (and your ribs)
The one-pot approach that won’t destroy your kitchen
The way it tastes even better the next day (meal prep warriors, rejoice!)
The perfect balance of flavors that doesn’t require a pantry full of spices

Ingredients

For the Chili Base

1 pound ground beef (80/20 works best for flavor)
1 packet taco seasoning (or 2 tablespoons homemade)
⅓ cup water
1 jar (15 oz) salsa con queso
1 can (10.5 oz) condensed potato soup (don’t dilute it)
½ cup sour cream
1 can (4 oz) fire-roasted diced green chilis
1 cup beef broth
1 cup chicken broth (using both broths adds depth)
1 cup frozen corn
1 can (15 oz) pinto or black beans, drained and rinsed

📌 Note: Full ingredient measurements are available in the recipe card below.

How to Make Cheesy Enchilada Chili

Step 1: Transform That Beef

Heat a large skillet over medium heat. Toss in the ground beef and break it up as it browns. I use a wooden spatula to get it nice and crumbly—nobody wants huge chunks of beef in their chili.

Once it’s browned (about 5-7 minutes), drain the excess fat. Leave a little bit for flavor, but nobody needs a greasy chili.

Now comes the first flavor layer: add the taco seasoning and water, stirring until the water reduces and you’ve got beautifully seasoned meat that you’ll be tempted to snack on. (I always save a spoonful for “quality control.”)

Step 2: Build the Creamy Dream

Transfer that taco-seasoned beef to a large Dutch oven or heavy pot. This is where things get good.

Add the salsa con queso, undiluted potato soup, and sour cream. As you stir, you’ll see it start to form this gorgeous, rich base that’s already irresistible. Pour in both broths and stir until everything’s mixed well and the sour cream has completely melted in.

Step 3: Bulk It Up

Now we add the elements that make this a true chili: those fire-roasted green chilis (don’t substitute regular green chilis—the fire-roasted ones have an incredible smoky depth), the sweet pop of corn kernels, and hearty beans.

Give it all a good stir until everything’s mingling nicely.

Step 4: Simmer & Thicken

Bring the pot to a gentle boil, then immediately reduce to a low simmer. Let it bubble away for 10-15 minutes, stirring occasionally. The mixture will thicken slightly and the flavors will start to marry together.

If you can resist digging in immediately (which is harder than it sounds), letting it simmer for an extra 10 minutes makes it even better. The corn softens just a bit more, the beans soak up the flavor, and everything becomes even more cohesive.

📌 Pro Tip: This chili thickens as it sits—if it gets too thick, stir in a little extra broth to reach your desired consistency!

Pro Tips for Making the Best Cheesy Enchilada Chili

Use Freshly Grated Cheese – If substituting for jarred queso, freshly grated cheddar or Monterey Jack works best for a creamy melt.
Spice It Up! – Add diced jalapeños, chipotle powder, or a dash of hot sauce for more heat.
Don’t Skip the Simmer – Letting the chili simmer helps the flavors blend together beautifully.
Make It Extra Thick – If you prefer a super thick, dip-like consistency, reduce the broth slightly.
Swap the Protein – Try this recipe with ground turkey, shredded chicken, or even chorizo for a different twist!

How to Serve Cheesy Enchilada Chili

Over the years, I’ve found a few favorite ways to serve this chili:

The Classic Bowl: Simply ladled into a bowl with a mountain of shredded cheddar or Monterey Jack on top
The Dipper’s Delight: Served with a ridiculous amount of tortilla chips or Fritos for scooping
The Loaded Experience: Topped with diced avocado, a dollop of lime-spiked sour cream, fresh cilantro, sliced green onions, and a squeeze of lime
The Next-Day Masterpiece: Used as a filling for burritos or quesadillas (seriously, try this with some crispy hashbrowns for breakfast)

Troubleshooting & Variations

“Help! My chili is too thick!”

No problem. Just add a splash more broth until you reach your desired consistency. Remember, it will continue to thicken as it cools.

“I need to make this vegetarian!”

Easy fix! Skip the beef and double up on beans—I recommend a mix of black and pinto for textural contrast. Add a diced bell pepper and some zucchini with the onions for extra bulk. Use vegetable broth instead of beef and chicken.

“I need more heat!”

I hear you, spice lover. Add a diced jalapeño (with seeds for serious heat) when cooking the beef, use hot taco seasoning, or stir in a teaspoon of chipotle powder. A few dashes of your favorite hot sauce works wonders too.

“Can I make this ahead for a party?”

Absolutely—in fact, I recommend it! Make it the day before, refrigerate, and reheat slowly on the stovetop or in a slow cooker on low. The flavors develop beautifully overnight.

Storage & Meal Prep

This chili is meal-prep gold. It refrigerates beautifully for up to 4 days, and the flavors actually improve with time.

For freezing, let it cool completely, then portion into freezer containers. It’ll keep for 3 months. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of broth if needed to loosen it up.

FAQs

Can I use homemade queso instead of jarred salsa con queso?

Yes! A mix of melted Velveeta, shredded cheddar, and a little milk works great as a substitute.

Is this chili spicy?

It has a mild kick from the fire-roasted chilis, but you can adjust the spice level by adding or omitting ingredients.

Can I make this in a slow cooker?

Absolutely! Brown the beef first, then add everything to a slow cooker on low for 4-5 hours.

What other toppings go well with this chili?

Try sour cream, jalapeños, diced avocado, green onions, crushed tortilla chips, or extra cheese!

A Final Note

The first time I made this chili, I was skeptical about combining so many creamy elements—wouldn’t it be too rich? Too heavy? But there’s something about the balance of the acidic tomatoes in the queso, the tang of the sour cream, and the savory broth that creates this incredibly satisfying dish that somehow never feels overwhelming.

It’s become my go-to recipe when I need to impress without stress. Whether you’re feeding a crowd watching the big game or just treating yourself to some serious comfort food on a cold night, this Cheesy Enchilada Chili delivers every single time.

Try it once, and I guarantee it’ll earn a permanent spot in your recipe collection.

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