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
Units
Scale
- 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.