Enchilada Chili

This delicious Enchilada Chili will surprise you with so many savory flavors. Every spoonful will make you smile, and it’s super easy to make!

My 22 year old has been having a love affair with enchiladas!  I don’t mind her suggestions because sometimes that’s half the battle of deciding what to make for dinner. Since she loves enchiladas and I love soup, it seemed like it would be the perfect combination for a new recipe!

It was! When I was making this dish, I wasn’t convinced that it was going to be tasty….but I’m glad to report, it might be my favorite chili!!!!

It’s crazy, but it really is so full of flavor that I kept going back for another bite!

Enchilada Chili

TIPS AND TRICKS

PROTIEN: I used hamburger but you can substitute it for chunks of roast, steak or even chicken. The flavors will marry nicely with whatever you choose.

BEANS: I love beans in chili!!! If you don’t, leave them out! If you do, add what you love. I used Kidney and black beans.

GREEN CHILES: I love a little kick, so I used the mild ones, but if you like a big kick, add more spice.

TOPPINGS: Top your chili with your fav cheese blend, sour cream, green onions or a handful of tortilla chips.

STORAGE: Place leftovers in an airtight container in the fridge. It will stay good up to 3 days. You can freeze this up to 3 months.

SLOWCOOKER? Yes! Just brown your meat in a skillet and drain the grease, and then transfer the meat to your slow cooker and add the rest of the ingredients. Cook on low for 4 to 6 hours.

VEGGIES? Please do! Add some bell peppers, zucchini or big chunks of fresh tomatoes!

Enchilada Chili

Print

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1 jar Tostitos Salsa Con Queso
• 1 can potato soup ( it can be loaded potato)
• 1 1/4 cups sour cream
• 1 can diced green chiles
• 1 1/4 cups beef broth
• 1/2 cup chicken broth
• 2 cups frozen corn or fresh
• 1 can black beans, drained
• 1 can kidney beans, drained

Instructions

1. Brown the ground beef in a skillet and drain any excess fat if necessary.
2. Add taco seasoning to the beef, cooking until the juices is absorbed.
3. Transfer the taco meat to a Dutch oven or large pot.
4. Add the jar of salsa, can of potato soup, sour cream, and both broths. Stir well until the sour cream is fully melted.
5. Add the diced green chilis, corn, and kidney and black beans. Stir to combine.
6. Bring the mixture to a boil and then reduce heat, allowing it to simmer while stirring often to prevent sticking.
7. Serve immediately or keep simmering until ready to eat.

Enchilada Chili

Did you try our Enchilada Chili? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

CHILI!!

This is the perfect White Bean Chili recipe! It’s made with chicken, gochujang, beans and cheesy goodness! The flavor will knock your socks off!

Chili Cheese Dog Heaven!  These tasty little sliders are perfect for game day or an easy family dinner!

Simple cornbread biscuits bake atop a sheet-pan take on vegetarian chili, meaning that you can multitask while dinner practically makes itself in the oven.

This Award Winning Hot Wing Chili features all the flavors of your favorite finger food in spicy chili. It’s a healthy, hearty way to enjoy buffalo wings in a new way!