Cheesy Enchilada Chili (Creamy & Comforting) – Page 2

Instructions

‘Cook the beef:
Brown the ground beef in a large skillet over medium heat. Drain excess fat if needed.
Season it:
Add taco seasoning and ¼ cup water. Stir and cook until the water is absorbed and the beef is well coated.
Build the chili:
Transfer the seasoned beef into a Dutch oven or large pot. Add:
Salsa Con Queso
Potato soup
Sour cream
Beef broth
Chicken broth
Stir gently until the sour cream melts completely and the mixture becomes creamy.
Add the extras:
Mix in the diced green chilies, corn, and beans. Stir well.
Simmer:
Bring the chili to a gentle boil to heat everything through. Reduce the heat and simmer until ready to serve, stirring occasionally to prevent sticking.
Serving Ideas
Serve hot with:
Tortilla chips
Fritos
Shredded cheese
Fresh jalapeños
Chopped cilantro
Tip: For extra flavor, let the chili simmer for 20–30 minutes before serving so all the enchilada flavors blend together beautifully.
Enjoy this creamy, cheesy, Tex-Mex comfort bowl!