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)
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.