Warm, hearty, and loaded with bold Tex-Mex flavors, this Cheesy Enchilada Chili is the ultimate comfort food! Packed with tender beans, savory beef, zesty enchilada sauce, and plenty of melty cheese, it’s like a cozy bowl of enchiladas in chili form. Perfect for chilly nights, game days, or anytime you’re craving something cheesy and satisfying!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Chili
If you love the bold, zesty flavors of enchiladas but want something even cozier, this Cheesy Enchilada Chili is a must-try! It’s thick, hearty, and packed with tender beans, savory beef, and a rich, flavorful enchilada sauce. Plus, there’s plenty of melty cheese in every bite!
It’s the perfect meal for chilly nights, game-day gatherings, or anytime you need a big bowl of comfort. Top it with sour cream, avocado, or crunchy tortilla strips, and get ready to fall in love with your new favorite chili!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Ground beef – The hearty base of the chili, adding rich, savory flavor. Swap for ground turkey or chicken for a lighter option.
- Taco seasoning – A blend of spices that gives the chili a classic Tex-Mex kick. Use homemade or store-bought.
- Chili powder – Adds warmth and depth, enhancing the chili’s bold flavor.
- Enchilada sauce – The key ingredient that gives this chili its enchilada-inspired flavor. Use red or green enchilada sauce depending on your preference.
- Beef broth – Helps create a rich and flavorful base. Swap for chicken or vegetable broth if needed.
- Rotel (diced tomatoes with green chilies) – Adds a bit of spice and acidity to balance the richness. Use mild, original, or hot depending on your heat preference.
- Black beans – Provide texture and protein while soaking up all the delicious flavors. Pinto beans can be used as a substitute.
- Chili beans – Pre-seasoned beans that add extra flavor and heartiness to the chili.
- Salsa con queso dip – A creamy, cheesy addition that makes the chili extra rich and indulgent. Can be replaced with shredded cheddar or Velveeta.
- Sour cream – Stirred in at the end for a creamy, tangy finish. Greek yogurt works as a great alternative.
How to Make Enchilada Chili
[Step 1] Brown the ground beef in a large skillet with a tablespoon of oil over medium-high heat.
[Step 2] Sprinkle the taco seasoning and chili powder over the beef and stir. Add the beef broth, Rotel, black beans and chili beans. Bring to a boil, then reduce the heat and simmer for 15 minutes.
[Step 3] Add the salsa con queso dip and sour cream. Stir until heated through.
[Step 4] Serve with toppings like sour cream, avocado, jalapenos, shredded cheese and chopped green onions.
How to Store and Reheat Leftovers
To store leftover Enchilada Chili, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, warm it on the stovetop over medium heat, stirring occasionally until heated through. If it has thickened too much, add a splash of broth or water to loosen it up.
You can also microwave it in short intervals, stirring in between. It tastes even better the next day as the flavors meld!
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