Name: Tortilla Chip Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 4 cups crushed tortilla chips; 2 cups cooked shredded chicken; 2 cups red enchilada sauce; 1 cup sour cream; 1 1/2 cups shredded cheddar cheese; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup diced onions; 1/4 cup chopped fresh cilantro; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Sliced jalapeños for garnish (optional)

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If you’re looking for a creative twist on a classic Mexican favorite, Tortilla Chip Enchiladas are about to become your new obsession. This clever casserole takes everything you love about enchiladas—melty cheese, savory chicken, tangy sauce—and layers them effortlessly with crispy tortilla chips. In less than 45 minutes, you’ll have a bubbly, irresistible main course that hits every flavor and texture note, perfect for busy weeknights or easy entertaining. The best part? Just a handful of pantry staples come together to create a comforting crowd-pleaser you’ll make on repeat.

Tortilla Chip Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how a few essential ingredients, when combined, create the magic of Tortilla Chip Enchiladas. Every component plays a starring role, delivering richness, spice, and plenty of satisfaction in each bite.

Crushed Tortilla Chips (4 cups): These sturdy chips form the crunchy “base” and satisfying layers instead of tortillas, holding up perfectly to sauce and cheese.
Cooked Shredded Chicken (2 cups): Rotisserie or leftover chicken works great here, making prep a breeze and every bite hearty and filling.
Red Enchilada Sauce (2 cups): This classic sauce brings tangy, smoky flavor to every layer—use mild or spicy, depending on your preference.
Sour Cream (1 cup): Blended into the filling for creamy richness and a hint of tang that balances the bold flavors.
Shredded Cheddar Cheese (1 1/2 cups): The sharp, melty goodness every enchilada bake craves for that golden, cheesy top.
Shredded Monterey Jack Cheese (1 1/2 cups): Ultra-melty and mellow, this cheese adds stretchy, gooey texture throughout.
Diced Onions (1/2 cup): For a touch of bite and sweetness, diced onions lift the savory mixture without overpowering.
Chopped Fresh Cilantro (1/4 cup): Brings a bright pop of green and fresh aroma that makes every bite feel extra special.
Chili Powder (1 teaspoon): Adds deep, earthy warmth with just the right amount of spice.
Cumin (1/2 teaspoon): A classic seasoning in Mexican dishes—it infuses the filling with a cozy, smoky undertone.
Garlic Powder (1/2 teaspoon): Because every good casserole needs a nudge of garlicky goodness.
Sliced Jalapeños for garnish (optional): For a spicy jolt and colorful finishing touch—add as much or as little as you like.

How to Make Tortilla Chip Enchiladas

Step 1: Preheat and Prep Your Dish

Set your oven to 350°F (175°C) so it’s ready to work its magic. Grease a 9×13-inch baking dish with cooking spray or a bit of oil to prevent the cheesy layers from sticking (and to make cleaning up afterwards a total breeze).

Step 2: Mix Up the Creamy Chicken Filling

In a large mixing bowl, add the cooked shredded chicken, half the enchilada sauce, sour cream, diced onions, chopped cilantro, chili powder, cumin, and garlic powder. Stir it all together until you have an evenly blended, creamy, and savory filling packed with flavor. This mixture will be the star of your Tortilla Chip Enchiladas.

Step 3: Assemble the First Layer

Scatter half of the crushed tortilla chips evenly across the bottom of your prepared baking dish. These chips create a sturdy “crust” that adds crunch and keeps the bottom layer from getting soggy beneath all that saucy goodness.

Step 4: Add the Chicken Mixture and Cheese

Spoon the creamy chicken filling over the chips, gently spreading it out for full coverage. Then sprinkle half of both the shredded cheddar and Monterey Jack cheese across the top. This ensures there’s melty, gooey cheese in every forkful.

Step 5: Top, Sauce, and Finish with Cheese

Pour on the remaining crushed tortilla chips for an extra-crunchy middle and top layer. Drizzle the rest of the enchilada sauce evenly to soak into the chips, then finish by blanketing everything with the remaining shredded cheeses.

Step 6: Bake to Bubbling Perfection

Slide the dish into your preheated oven and bake for 20 to 25 minutes. You’ll know your Tortilla Chip Enchiladas are ready when the cheese is golden, the sauce is bubbling at the edges, and everything looks irresistibly melty.

Step 7: Garnish and Serve

If you’re feeling extra, top the hot casserole with sliced jalapeños and another sprinkle of fresh cilantro. Let it stand for a few minutes before serving—the chips will still have plenty of crunch, but the gooey cheese will stay beautifully molten.

How to Serve Tortilla Chip Enchiladas

Garnishes

The right garnishes truly wake up this dish! Think fresh cilantro for herbaceous flair, a few slices of jalapeño for spice, extra sour cream dolloped on each portion, or even some sliced radishes for crisp color and contrast. A sprinkle of cotija cheese is another fantastic way to lean into Mexican flavors.

Side Dishes

Tortilla Chip Enchiladas are hearty enough to be the main event, but they absolutely shine with sides. Try them alongside simple Mexican rice, cumin-lime black beans, or a crunchy cabbage slaw dressed with lime juice. A scoop of guacamole and a pile of fresh tomato salsa never hurt, either.

Creative Ways to Present

Serving a crowd? Dish up individual scoops in mini cast iron skillets for a fun, rustic vibe. Or set out a toppings bar with chopped avocado, diced tomatoes, hot sauce, and even crushed tortilla chips so everyone can customize their own plate. For a weeknight family meal, just bring the bubbling pan right to the table and let everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Spoon any remaining Tortilla Chip Enchiladas into an airtight container and keep them in the fridge for up to three days. The chips will absorb more sauce and lose a little crunch, but the flavors only deepen and become more comforting with time.

Freezing

If you’d like to freeze the casserole, let it cool completely after baking. Wrap tightly with two layers of plastic wrap and a layer of foil, or transfer individual servings to freezer-safe containers. Stored this way, Tortilla Chip Enchiladas keep well in the freezer for up to 2 months.

Reheating

To reheat, simply bake in a 350°F oven (covered with foil) for 20 to 25 minutes until warmed through, or microwave single portions for quick leftovers. If you want to restore some crunch, pop the reheated slices under the broiler for a minute or two before serving.

FAQs

Can I make Tortilla Chip Enchiladas vegetarian?

Absolutely! Just swap the shredded chicken for a can of drained black beans, sautéed mushrooms, or a mix of roasted veggies like zucchini and peppers. The rest of the recipe remains exactly the same—simple and delicious.

What kind of enchilada sauce works best?

Both homemade and store-bought red enchilada sauce work beautifully. Choose mild, medium, or hot depending on your spice preference. You can even substitute green enchilada sauce for a tangier twist on Tortilla Chip Enchiladas.

Will the tortilla chips get soggy?

The chips on top stay crunchy out of the oven, while those in the middle soak up just enough sauce to be tender (like corn tortillas in classic enchiladas). If you crave extra crunch, top with more fresh chips just before serving!

Can I use leftover beef, pork, or turkey?

Definitely! This recipe is a fantastic way to use up any cooked, shredded meat you have on hand. Pulled pork, shredded turkey, or ground beef are all delicious in Tortilla Chip Enchiladas—just season well and proceed with the recipe.

Can I assemble Tortilla Chip Enchiladas in advance?

You sure can. Assemble the casserole up to one day ahead, cover tightly, and refrigerate. Wait to add the final layer of chips and cheese until just before baking, so those top chips stay extra crisp and delicious.

Final Thoughts

Give these Tortilla Chip Enchiladas a try and watch them become a staple in your dinner rotation. There’s just something so satisfying about cozy, cheesy comfort food that’s both easy and fun to make. Your family and friends will be asking for seconds—and maybe even for the recipe itself!

Tortilla Chip Enchiladas Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Tortilla Chip Enchiladas are a delicious twist on classic enchiladas, featuring a crunchy layer of crushed tortilla chips. Packed with seasoned chicken, cheese, and flavorful spices, this easy-to-make dish is perfect for a cozy family dinner or casual get-together.

Ingredients

Scale

For the Enchiladas:

4 cups crushed tortilla chips
2 cups cooked shredded chicken
2 cups red enchilada sauce
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 cup diced onions
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Sliced jalapeños for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C).
Prepare Chicken Mixture: In a large bowl, combine shredded chicken, 1 cup of enchilada sauce, sour cream, onions, cilantro, chili powder, cumin, and garlic powder. Mix well.
Layer Ingredients: Spread half of the crushed tortilla chips in a greased 9×13-inch baking dish. Top with chicken mixture, half of the cheeses, remaining chips, remaining enchilada sauce, and remaining cheeses.
Bake: Bake for 20–25 minutes until hot and bubbly.
Garnish and Serve: Garnish with jalapeños and cilantro. Serve warm.