Description

These tortilla chip enchiladas are a quick and satisfying twist on classic enchiladas. Instead of rolling tortillas, this recipe layers crispy tortilla chips with a flavorful enchilada sauce, cheese, and your choice of protein for a deliciously cheesy, comforting dish. Perfect for busy nights!

Ingredients

Units Scale

4 cups tortilla chips (thicker chips work best)
2 cups cooked shredded chicken (or beef, beans for a vegetarian option)
1 1/2 cups enchilada sauce (red or green)
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1/2 cup black beans (optional)
1/2 cup corn kernels (optional)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro (for garnish)
1/2 cup sour cream (for serving)
1 avocado, sliced (for serving)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread half of the tortilla chips in the dish as the first layer.
In a bowl, mix the shredded chicken with cumin, garlic powder, onion powder, salt, and black pepper.
Pour half of the enchilada sauce over the chips, then layer half of the shredded chicken, black beans, corn, and cheese.
Repeat with the remaining tortilla chips, chicken, sauce, and cheese.
Bake for 15-20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes. Garnish with cilantro, and serve with sour cream and avocado slices.

Notes

Use rotisserie chicken for a faster meal.
Swap chicken for ground beef, shredded beef, or just beans for a vegetarian version.
For extra heat, add diced jalapeños or use spicy enchilada sauce.
If you prefer a casserole-style dish, slightly crush the tortilla chips before layering.