Get ready to experience a delightful twist on traditional enchiladas with this Tortilla Chip Enchiladas recipe! This ingenious dish transforms the classic Mexican favorite by replacing soft tortillas with crunchy tortilla chips that soften slightly as they bake in a rich enchilada sauce. The result is a perfect balance of textures—crispy edges with tender, sauce-soaked centers—that will have your family requesting this meal again and again.
Born from those moments when you’re craving enchiladas but find yourself without tortillas, this 45-minute wonder proves that culinary creativity often yields the most memorable meals. The layers of seasoned meat, melted cheese, and slightly softened chips create a casserole-like dish that delivers all the flavors you love about enchiladas with a playful textural twist.
Why You’ll Love This
- Perfect for using up leftover tortilla chips that might be slightly stale
- Easier to assemble than traditional rolled enchiladas—just layer and bake
- Customizable with your favorite proteins, cheeses, and toppings
- Ready in just 45 minutes for a quick weeknight dinner solution
- Offers a delightful textural contrast between crispy and tender bites
Ingredients
- 1 pound ground beef (can be substituted for shredded chicken or ground turkey)
- 1 bag tortilla chips (about 12 ounces)
- 3 cups shredded cheese
- 28 ounce can of red enchilada sauce
- 4 ounce can of diced green chilies, drained
- 1 teaspoon ground cumin
- ½ cup salsa
Instructions
- Preheat oven to 350°F (175°C).
- Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Add diced green chilies, salsa, and ground cumin to the cooked ground beef. Mix thoroughly to combine all ingredients.
- Pour tortilla chips into a large mixing bowl and gently break them up slightly. You want pieces, not crumbs.
- Add the seasoned beef mixture to the bowl with the chips. Pour in the entire can of enchilada sauce. Add 1 cup of the shredded cheese. Gently mix everything together until well combined.
- Spray a 9″x13″ baking dish with non-stick cooking spray.
- Pour the tortilla chip enchilada mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 2 cups of shredded cheese (or more if desired) evenly over the top of the mixture to completely cover it.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes, until hot and bubbly.
- Remove from oven and let stand for 5 minutes before serving. Enjoy while hot.
Tips & Variations
- For a vegetarian version, omit the meat and double the beans, or add roasted vegetables like zucchini, bell peppers, and corn.
- Slightly stale tortilla chips work best as they’ll hold up better to the sauce without becoming too soggy.
- Add a layer of corn kernels or diced bell peppers to incorporate more vegetables.
- For a spicier version, mix in a diced jalapeño with the meat or use pepper jack cheese instead of the Mexican blend.
- Make it ahead: Assemble everything but don’t bake until ready to serve. Add 5-10 minutes to the cooking time if baking from refrigerated.
- Try using different flavored tortilla chips like lime or nacho cheese for an extra flavor dimension.
Serving Suggestions
These Tortilla Chip Enchiladas pair beautifully with a simple side salad of mixed greens, avocado, and lime vinaigrette. For a complete Mexican-inspired feast, serve alongside Mexican rice and refried beans. Don’t forget to offer a variety of toppings for everyone to customize their portions—guacamole, pico de gallo, extra sour cream, and hot sauce are all excellent choices.
For beverages, consider serving with a classic margarita for adults or a refreshing agua fresca for a family-friendly option. The combination of cool drinks with the warm, cheesy enchiladas creates a perfect balance.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The chips will continue to soften, creating more of a casserole texture.
- To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or microwave individual portions.
- You’ll know the dish is done when the cheese is completely melted and starting to brown at the edges, and the sauce is bubbling around the sides of the dish.
FAQs
Can I use homemade enchilada sauce?
Absolutely! Homemade enchilada sauce will elevate this dish even further. If you have a favorite recipe, feel free to substitute it for the canned version.
My enchiladas turned out soggy. What went wrong?
The chips are supposed to soften somewhat, but if they’re too soggy, you might have used too much sauce or very thin chips. Next time, use thicker restaurant-style chips and make sure not to oversaturate with sauce.
Can I freeze this dish?
While you can freeze leftovers, the texture of the chips may change significantly upon thawing and reheating. For best results, enjoy fresh or refrigerated rather than frozen.
What other proteins work well in this recipe?
Shredded chicken, ground turkey, chorizo, or even plant-based meat alternatives all work wonderfully. You could also use leftover rotisserie chicken for an even quicker prep time.
[recipe_card]
