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)
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.
Notes
- You can adjust the spiciness by using hotter sauce or adding green chilies.
- Leftover rotisserie chicken works well in this recipe.
- For a creamier dish, substitute half of the enchilada sauce with queso.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4 g
- Sodium: 970 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg
