Can I use corn tortillas instead of chips?

Yes! You can layer corn tortillas (torn into pieces) instead of chips for a more traditional texture. The result will be softer, more like traditional enchiladas.

How can I make this recipe less spicy for kids?

Use mild enchilada sauce and omit the green chilies. You can always serve hot sauce on the side for adults who want more heat. The basic recipe is actually quite mild and family-friendly.

Can I prepare this earlier in the day and bake it later?

Absolutely! You can assemble the entire dish up to 24 hours ahead and refrigerate it covered. Just add about 10 minutes to the baking time since you're starting with cold ingredients.

Why are my enchiladas soggy?

This dish is meant to have a softer texture than regular nachos, similar to traditional enchiladas. If you prefer more texture, bake uncovered for the last 10-15 minutes and use thicker tortilla chips.

Tortilla Chip Enchiladas Recipe

Name: Tortilla Chip Enchiladas Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican-inspired
Ingredients: Main Ingredients; 1 pound ground beef (can be substituted with shredded chicken or ground turkey); 1 bag tortilla chips (about 12 ounces); 3 cups shredded cheese (divided); 28 ounce can of red enchilada sauce; 4 ounce can of diced green chilies, drained; 1 teaspoon ground cumin; 1/2 cup salsa

Description

Tortilla Chip Enchiladas are a quick and easy take on traditional enchiladas, using crunchy tortilla chips, seasoned ground beef, green chilies, and plenty of cheese, all baked together for a satisfying casserole-style dish perfect for weeknight dinners or gatherings.

Ingredients

Units Scale

Main Ingredients
1 pound ground beef (can be substituted with shredded chicken or ground turkey)
1 bag tortilla chips (about 12 ounces)
3 cups shredded cheese (divided)
28 ounce can of red enchilada sauce
4 ounce can of diced green chilies, drained
1 teaspoon ground cumin
1/2 cup salsa

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Instructions

Preheat the Oven: Preheat your oven to 350℉ (175℃) to ensure it is ready for baking the enchiladas.
Cook the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Once cooked, drain any excess fat.
Mix the Flavorings: Add the diced green chilies, salsa, and ground cumin to the cooked beef. Stir until everything is well combined and the mixture is heated through. Remove from heat.
Prepare the Tortilla Chips: Pour the bag of tortilla chips into a large mixing bowl. Gently break up the chips slightly for better mixing and even layering.
Combine Ingredients: Add the beef mixture over the broken chips in the bowl. Pour the entire can of enchilada sauce over the mixture, followed by 1 cup of shredded cheese. Gently toss everything together until the chips are coated and the mixture is evenly distributed.
Prepare the Baking Dish: Spray a large baking dish with non-stick cooking spray to prevent sticking.
Assemble the Enchiladas: Pour the tortilla chip enchilada mixture into the prepared baking dish and spread it out evenly.
Add the Cheese Topping: Sprinkle the remaining 2 cups of shredded cheese (or more if desired) evenly over the top to fully cover the mixture.
Bake: Cover the dish with foil and bake in the preheated oven for 50 minutes, until bubbly and the cheese is melted and gooey.
Serve: Remove from oven, let it cool slightly, and serve hot.

Notes

Substitute the ground beef with shredded chicken or ground turkey for a different protein.
Feel free to add toppings like green onions, fresh cilantro, or sour cream before serving.
For extra heat, add jalapeños or use hot enchilada sauce.
This recipe is great for using up leftover chips and can be made ahead for convenience.

Nutrition

Serving Size: 1/6th of casserole
Calories: 520
Sugar: 4g
Sodium: 1380mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 4g
Protein: 24g
Cholesterol: 85mg