Description
Sizzling tortilla chip enchiladas bring Mexican comfort straight to your dinner table with crispy, cheesy magic. Layers of zesty sauce, melted cheese, and crunchy chips create a mouthwatering experience you won’t forget.
Ingredients
Scale
Protein and Protein Alternatives:
- 2 cups cooked shredded chicken (or beef, beans for vegetarian)
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
- 1 cup frozen corn (optional)
Main Ingredients:
- 6 cups tortilla chips (sturdy, thick-cut chips work best)
- 1 (15 ounces/425 grams) can red enchilada sauce (or homemade)
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
Seasonings and Spices:
- ½ teaspoon cumin
- ½ teaspoon garlic powder
Toppings (Optional):
- 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
Instructions
- Warm the oven to 375F (190C) and prepare a rectangular baking vessel with a light coating of cooking spray to prevent sticking.
- Craft a zesty filling by combining tender shredded chicken (or hearty beans), robust black beans, sweet corn kernels, aromatic cumin, pungent garlic powder, and a generous splash of enchilada sauce in a mixing bowl.
- Construct the first foundation layer by evenly distributing tortilla chips across the bottom of the baking dish, ensuring complete coverage.
- Generously cascade half of the enchilada sauce over the chip base, creating a moisture-rich landscape.
- Sprinkle the prepared chicken mixture across the sauced chips, allowing the ingredients to intermingle and create depth of flavor.
- Liberally scatter a portion of shredded cheese to create a melty, golden blanket over the initial layer.
- Repeat the layering process: arrange another uniform layer of tortilla chips, drench with remaining sauce, distribute remaining chicken mixture, and crown with the final cheese layer.
- Shield the assembled dish with aluminum foil, protecting the ingredients from direct heat.
- Slide into the preheated oven and bake for 15 minutes, allowing flavors to meld and ingredients to heat thoroughly.
- Remove foil and return to oven for an additional 5 minutes, encouraging the cheese to transform into a bubbling, golden crust.
Notes
- Use sturdy, thick tortilla chips to prevent soggy texture and maintain crunch during baking.
- Swap chicken with pulled jackfruit or plant-based protein for vegetarian/vegan version, ensuring similar seasoning intensity.
- Consider low-sodium enchilada sauce and reduced-fat cheese for healthier alternative without compromising flavor profile.
- Allow dish to rest 5-10 minutes after baking to help layers set and make serving easier, preventing ingredients from falling apart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg