What ingredients do I need to make Cheesy Enchilada Chili?

To make Cheesy Enchilada Chili, you will need ground beef or turkey, diced onions, garlic, red enchilada sauce, kidney beans, black beans, diced tomatoes, chili powder, cumin, shredded cheese (such as cheddar or Monterey Jack), and salt and pepper to taste. Optional ingredients include corn, jalapeños, and fresh cilantro. These ingredients combine to create a rich, flavorful chili with cheesy enchilada notes.

How do I make Cheesy Enchilada Chili from scratch?

Start by sautéing diced onions and garlic in a large pot until translucent. Add ground meat and cook until browned. Stir in chili powder, cumin, salt, and pepper, followed by enchilada sauce, beans, diced tomatoes, and optional corn or jalapeños. Simmer the chili for about 20-30 minutes to develop flavors. Just before serving, stir in shredded cheese until melted and creamy. Serve hot, garnished with cilantro or extra cheese if desired.

Can I make Cheesy Enchilada Chili vegetarian?

Yes, you can easily make it vegetarian by replacing ground meat with plant-based protein like textured vegetable protein (TVP), lentils, or extra beans. Use vegetable broth instead of beef broth and keep the rest of the ingredients the same. Adding sautéed mushrooms or diced bell peppers also enhances the texture and flavor for a satisfying vegetarian chili.

How long does Cheesy Enchilada Chili last in the fridge?

Cheesy Enchilada Chili can be stored in an airtight container in the refrigerator for up to 4 days. For best quality, reheat only the portion you intend to eat. To maintain the chili’s creamy texture, reheat gently on the stovetop or in the microwave, stirring occasionally. Leftover chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

What are some good toppings to add to Cheesy Enchilada Chili?

Popular toppings for Cheesy Enchilada Chili include shredded cheese, sour cream, sliced jalapeños, chopped green onions, fresh cilantro, avocado slices, and a squeeze of lime. Crushed tortilla chips or corn chips provide a crunchy contrast. These toppings add extra flavor and texture while allowing you to customize the chili to your taste preferences.

Cheesy Enchilada Chili Recipe For Comfort Food Cravings

Ingredients

– 1 lb. ground beef

– 2 tablespoons of taco seasoning

– 1/2 cup of water

– 15 ounces of a cheese sauce-based salsa

– 1 can of cream of potato soup

– 1 1/4 cups sour cream

– 1 1/4 cups beef broth

– 1/2 cup chicken broth

– 1 can of fire-roasted diced green chilies

– 2 to 3 cups frozen corn

– 1 can of black beans (rinsed and drained)

– 1/4 cup chopped cilantro

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Instructions

1-First, cook 1 lb. ground beef in a pot over medium heat until it’s browned, then season it with 2 tablespoons of taco seasoning and 1/2 cup of water. Stir well to let the flavors blend.

2-Next, add in 15 ounces of cheese sauce-based salsa, 1 can of cream of potato soup, 1 1/4 cups sour cream, 1 1/4 cups beef broth, 1/2 cup chicken broth, 1 can of fire-roasted diced green chilies, 2 to 3 cups frozen corn, 1 can of black beans (rinsed and drained), and 1/4 cup chopped cilantro.

3-Mix everything together thoroughly and bring the pot to a simmer. Let it cook for about 10 minutes until the corn is done and the flavors meld. You can make it thicker or more like soup by changing the amount of broth. Once it’s ready, serve it warm and top with multigrain scoop-style chips if you like. This method takes roughly 20-30 minutes and results in a comforting bowl of goodness.

Last Step:

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Notes

🍲 For a thicker chili, reduce the amount of broth or simmer uncovered longer.
🌽 Stir occasionally during simmering to prevent sticking and ensure even cooking.
🌶 Adjust the spice level by choosing mild or hot taco seasoning and the amount of diced green chilies.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Simmering, Browning
Cuisine: Mexican-American
Diet: High Protein

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 6 g
Sodium: 720 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 75 mg