Tortilla Chip Enchiladas are a fun and easy twist on classic enchiladas! Instead of rolling tortillas, this dish layers crunchy tortilla chips with a rich, cheesy enchilada filling for a quick and satisfying meal. It’s perfect for busy weeknights and a great way to use up leftover chips!
Why You’ll Love This Recipe
- Easier than traditional enchiladas – No rolling, just layer and bake!
- Crunchy and cheesy – A perfect combination of textures and flavors.
- Great for using up leftovers – Perfect for stale tortilla chips.
- Customizable – Add meat, beans, or veggies to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tortilla chips (stale or fresh)
- Cooked shredded chicken (or ground beef, beans, or tofu)
- Enchilada sauce (red or green)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Black beans (optional)
- Corn (optional)
- Diced onions
- Chopped bell peppers
- Sour cream (for serving)
- Fresh cilantro (for garnish)
Directions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Layer the chips: Spread a layer of tortilla chips at the bottom of the dish.
- Add fillings: Sprinkle cooked chicken, beans, corn, onions, and bell peppers over the chips.
- Pour the sauce: Drizzle enchilada sauce evenly over the ingredients.
- Add cheese: Sprinkle a generous amount of shredded cheese on top.
- Repeat layers: If desired, add another layer of chips, sauce, and cheese.
- Bake: Cook for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Top with sour cream, fresh cilantro, and any extra toppings you love.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version – Add jalapeños or hot sauce.
- Vegetarian option – Use black beans and extra veggies instead of meat.
- Extra crunchy – Top with more tortilla chips before serving.
- Creamy twist – Stir in cream cheese or Greek yogurt before baking.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 300°F (150°C) until heated through. Avoid microwaving to keep the chips crispy.
- Freezing: Not recommended, as the chips may become soggy.
FAQs
Can I use fresh tortillas instead of chips?
Yes! Cut tortillas into strips and lightly bake them before layering.
What’s the best cheese for this dish?
Cheddar, Monterey Jack, or a Mexican blend melt well and add great flavor.
Can I make this dish ahead of time?
Yes, but add the chips right before baking to keep them crispy.
Can I use store-bought enchilada sauce?
Absolutely! You can also make homemade sauce for extra flavor.
How do I prevent soggy chips?
Use fewer layers of sauce and bake uncovered.
What toppings go well with this dish?
Sour cream, guacamole, pico de gallo, jalapeños, or avocado slices.
Can I add rice?
Yes! Mix cooked rice with the filling for extra heartiness.
What meat works best?
Shredded chicken, ground beef, or pulled pork are great options.
Is this dish gluten-free?
Yes, if you use gluten-free tortilla chips and sauce.
Can I make this in a slow cooker?
Yes! Layer everything in the slow cooker and cook on low for 2-3 hours.
Conclusion
Tortilla Chip Enchiladas are a delicious, cheesy, and easy-to-make meal that transforms simple ingredients into a flavorful, crowd-pleasing dish. Whether you make it with chicken, beef, or keep it vegetarian, this twist on enchiladas is sure to be a hit. Try it today for a fun and satisfying meal!
Print
Tortilla Chip Enchiladas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Description
These Tortilla Chip Enchiladas are a fun and easy twist on classic enchiladas! Instead of rolling tortillas, crispy tortilla chips are layered with a bold enchilada sauce, cheese, and your favorite toppings for a delicious, no-fuss meal.
Ingredients
- 6 cups tortilla chips (sturdy, thick-cut chips work best)
- 2 cups cooked shredded chicken (or beef, beans for vegetarian)
- 1 (15 oz) can red enchilada sauce (or homemade)
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Toppings (Optional):
- 1/2 cup sour cream
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, sliced
- 1 lime, cut into wedges
Instructions
- Preheat oven: Set to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix the filling: In a bowl, toss shredded chicken (or beans), black beans, corn, cumin, garlic powder, and ½ cup enchilada sauce.
- Layer the ingredients:
- Spread half of the tortilla chips in the baking dish.
- Drizzle with half of the enchilada sauce.
- Sprinkle half of the chicken mixture and half of the cheese.
- Repeat with another layer of chips, sauce, chicken, and cheese.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes until cheese is melted and bubbly.
- Garnish & serve: Top with sour cream, avocado, cilantro, and other toppings. Serve immediately!
Notes
- Make it vegetarian: Use black beans or pinto beans instead of chicken.
- Spicy version: Use hot enchilada sauce or add diced jalapeños to the filling.
- Storage: Best eaten fresh, but leftovers can be refrigerated for up to 2 days. Reheat in the oven for crispier chips.