Crunchy Tortilla Chip Enchiladas Recipe: Dinner Game-Changer!

Weeknight dinners demand quick, delicious solutions that delight tortilla chip enchiladas with minimal effort.

These enchiladas pack a punch of flavor and crunch that turns an ordinary meal into something spectacular.

Layers of melted cheese, tender chicken, and crispy chips create a mouthwatering combination.

Spicy salsa and zesty seasonings dance across each bite, promising a culinary experience that satisfies deep hunger.

The beauty of this recipe lies in its simplicity and bold flavors.

Comfort food meets Mexican-inspired cuisine in a dish that will have everyone asking for seconds.

You’ll want to savor every single crispy, cheesy bite of this irresistible meal.

Tools That Make This Enchilada Bake Easy

• Large Mixing Bowl: Essential for combining chicken, beans, corn, and spices.
• 9×13-inch Baking Dish: Perfect for layering and baking the enchiladas.
• Measuring Cups: Needed for accurate sauce and ingredient measurements.
• Cheese Grater: Great for shredding fresh cheese if using block cheese.
• Aluminum Foil: Helps cover the dish during initial baking to prevent burning.
• Oven Mitts: Crucial for safely handling hot baking dishes.

How to Layer Tortilla Chip Enchiladas Right

• Crank Up the Oven

Fire up your oven to a toasty 375F and grab a 9×13 baking dish. Give it a quick spray of cooking oil to prevent sticking.

• Create the Flavor Explosion

In a big mixing bowl, combine shredded chicken (or beans for a veggie twist), black beans, corn, and a sprinkle of cumin and garlic powder. Pour in some enchilada sauce to bring everything together into a mouthwatering mixture.

• Build Your Chip Tower

Spread a generous layer of tortilla chips across the bottom of your baking dish. Drench them in enchilada sauce, then scatter your chicken mixture and shower with cheese. Repeat the layers for maximum deliciousness – chips, sauce, filling, cheese.

• Bake to Perfection

Cover the dish with foil and slide it into the oven. After 15 minutes, remove the foil and let it bake for another 5 minutes. Watch the cheese turn golden and bubbly, creating a crispy, gooey masterpiece that’ll make everyone’s taste buds dance.

New Takes on Classic Enchilada Flavors

• Swap ground beef for chicken if preferred, offering a hearty alternative protein option.
• Prepare entire dish up to 24 hours in advance, storing covered in refrigerator before baking for convenient meal planning.
• Replace regular tortilla chips with gluten-free versions for celiac or gluten-sensitive individuals; substitute dairy cheese with vegan cheese alternatives for plant-based diets.
• Adjust heat by selecting mild, medium, or hot enchilada sauce; add diced jalapeños for extra kick or remove seeds for milder flavor profile.
• Reheat gently in oven at 350F to maintain crispy chip texture, avoiding microwave which can make chips soggy; store in airtight container for up to 3 days.

Ways to Plate These Cheesy Layers

• Fiesta Night Feast: Perfect for game day gatherings or casual family dinners, these tortilla chip enchiladas bring excitement to the table.
• Toppings Galore: Enhance the dish with fresh chopped cilantro, diced green onions, sliced jalapeños, or a dollop of sour cream for extra zest and texture.
• Mexican-Inspired Sides: Pair with Mexican rice, refried beans, or a crisp green salad dressed with lime vinaigrette to create a complete and satisfying meal that complements the enchiladas' bold flavors.
• Customize Your Plate: Swap chicken for ground beef, turkey, or keep it vegetarian with extra beans and roasted vegetables to suit different dietary preferences and tastes.

How to Store This Bake for Another Night

• Store leftovers in airtight containers within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm in the oven at 350F for 15-20 minutes to maintain crispy tortilla chips and prevent soggy texture. Cover with foil to prevent excessive browning.
• Prepare filling ingredients 1-2 days ahead and store separately in sealed containers. Assemble and bake just before serving to ensure maximum flavor and texture quality.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 150 kcal

Servings: 6

Tortilla Chip Enchilada Ingredients

• Shredded Chicken: Tender protein that brings hearty flavor and substance to the dish, best when using rotisserie or leftover roasted chicken.
• Black Beans: Creamy legumes that add protein and fiber, choose low-sodium canned beans for convenience.
• Corn: Sweet kernel vegetable that provides texture and subtle sweetness, frozen or canned work perfectly.

• Cumin: Warm, earthy spice that adds authentic Mexican depth to the dish.
• Garlic Powder: Concentrated allium flavor that brings instant aromatic complexity.

• Tortilla Chips: Crunchy base that replaces traditional tortillas, select sturdy restaurant-style chips for best structure.
• Enchilada Sauce: Vibrant, tangy sauce that moistens and unifies the entire casserole, choose red sauce for classic flavor.
• Cheese: Melty, creamy topping that creates golden, irresistible crust, use a blend of monterey jack and cheddar for rich taste.

Crispy Tortilla Chip Enchiladas Recipe

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4.6 from 13 reviews

• Total Time: 30 minutes
• Yield: 7 1x

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Description

Mexican-inspired tortilla chip enchiladas deliver a crispy, cheesy twist on classic comfort food. Layered with zesty sauce, melted cheese, and crunchy chips, this dish brings bold flavors that will delight spice seekers and comfort food enthusiasts alike.

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Ingredients

Scale 1x2x3x

• 6 cups tortilla chips (sturdy, thick-cut chips work best)
• 2 cups cooked shredded chicken (or beef, beans for vegetarian)
• 1 15 oz can black beans, drained and rinsed
• 1 cup frozen corn (optional)
• 1 15 oz can red enchilada sauce (or homemade)
• 1 ½ cups shredded cheddar cheese (or Mexican blend)
• 1 cup shredded Monterey Jack cheese
• ½ tsp cumin
• ½ tsp garlic powder
• ½ cup sour cream
• 1 avocado, diced
• ½ cup chopped fresh cilantro
• ¼ cup diced red onion
• 1 jalapeno, sliced
• 1 lime, cut into wedges

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Instructions

1. Oven Preparation: Heat the oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Filling Composition: Combine shredded chicken (or beans), black beans, corn, cumin, garlic powder, and enchilada sauce in a mixing bowl, ensuring all ingredients are thoroughly blended and evenly coated.
3. Layering Technique: Create a foundation of tortilla chips in the baking dish, generously drizzle with enchilada sauce, distribute the chicken mixture, and sprinkle a generous layer of cheese. Repeat the layering process to build a robust and flavorful casserole, ensuring each stratum is evenly covered.
4. Baking Protocol: Shield the dish with aluminum foil and bake for 15 minutes to allow flavors to meld. Uncover and continue baking for an additional 5 minutes, watching for the cheese to transform into a golden, bubbling surface that signals perfect doneness.

Notes

• Swap chicken with ground beef, turkey, or plant-based alternatives like tofu for diverse dietary preferences and nutritional needs.
• Use thicker tortilla chips to prevent becoming overly soggy during baking; slightly stale chips work best for maintaining structural integrity.
• Pour enchilada sauce sparingly to prevent chips from becoming mushy; aim for light coating that adds flavor without compromising crunch.
• Choose melting cheeses like monterey jack or cheddar for optimal gooeyness; consider mixing cheeses for complex flavor profile and better melting consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer.
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 300
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 30mg