A quick and comforting casserole that transforms traditional enchiladas into a layered dish using crispy tortilla chips, seasoned ground beef, enchilada sauce, and melted cheese. Perfect for busy weeknights, this recipe offers all the classic flavors with minimal preparation.
Why You’ll Love This Recipe
Tortilla Chip Enchiladas bring all the delicious flavors of traditional enchiladas with a twist. Instead of rolling tortillas, this easy recipe uses crispy tortilla chips, which absorb the flavorful enchilada sauce and ground beef mixture. It’s a great way to enjoy the bold flavors of enchiladas without the fuss of rolling each one individually. The layers of seasoned ground beef, tangy salsa, spicy green chilies, and gooey cheese combine into a dish that’s both hearty and satisfying. Plus, it’s perfect for busy weeknights when you need a comforting meal with minimal effort.
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 (cheddar or Mexican blend)
- 28-ounce can red enchilada sauce
- 4-ounce can diced green chilies, drained
- 1 teaspoon ground cumin
- ½ cup salsa
- Optional toppings: sliced olives, chopped green onions, sour cream, guacamole
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned; drain excess fat.
- Stir in diced green chilies, salsa, and ground cumin; cook for an additional 2 minutes.
- In a large mixing bowl, gently break up the tortilla chips into bite-sized pieces.
- Add the beef mixture and 1 cup of shredded cheese to the bowl; pour in the enchilada sauce and mix until well combined.
- Lightly grease a 9x13-inch baking dish with non-stick spray.
- Transfer the tortilla chip and beef mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 2 cups of shredded cheese over the top.
- Cover the dish with foil and bake for 50 minutes, until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with optional toppings as desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 servings
Variations
- Vegetarian Version: Use a plant-based meat substitute or just add extra vegetables like black beans, corn, and bell peppers.
- Spicy Kick: For extra heat, add jalapeños to the beef mixture or sprinkle some red pepper flakes on top before baking.
- Swap Proteins: If you prefer turkey or chicken, feel free to use either as a substitute for ground beef for a leaner version of this dish.
- Add Veggies: Incorporate sautéed onions, bell peppers, or spinach into the beef mixture for added flavor and nutrition.
- Cheese Variety: Experiment with different types of cheese such as pepper jack for extra flavor, or Monterey Jack for a milder, creamier texture.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. You may want to cover the dish with foil while reheating to keep it moist.
FAQs
1. Can I make Tortilla Chip Enchiladas ahead of time?
Yes, you can assemble the casserole in advance, cover it with foil, and refrigerate it for up to 24 hours. When ready to bake, just pop it in the oven and bake as directed.
2. Can I use store-bought tortilla chips for this recipe?
Absolutely! Regular or thick tortilla chips work well. Just make sure they are crispy so they hold up to the sauce.
3. Can I freeze Tortilla Chip Enchiladas?
Yes, you can freeze the assembled casserole before baking. Cover it tightly with foil or plastic wrap, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
4. Can I make Tortilla Chip Enchiladas without meat?
Yes, for a vegetarian option, you can omit the meat and use beans, vegetables, or a plant-based protein substitute.
5. Can I use a different kind of cheese?
Yes, you can use any cheese you prefer. Mexican blend, cheddar, Monterey Jack, or pepper jack are all great options.
6. Is there a way to make Tortilla Chip Enchiladas spicier?
Yes, you can add diced jalapeños, hot salsa, or extra chili powder to the beef mixture to increase the heat.
7. Can I use a different type of sauce?
While red enchilada sauce is traditional, you could substitute it with green enchilada sauce for a different flavor profile.
8. How do I avoid soggy tortilla chips in the casserole?
By layering the chips with the meat mixture and cheese, they absorb just the right amount of sauce. Be sure not to soak them in the sauce before assembling to maintain their crisp texture.
9. How do I prevent the cheese from burning on top?
Cover the casserole with foil for the first 40 minutes of baking. Then, remove the foil for the last 10 minutes to allow the cheese to melt and brown without burning.
10. Can I serve Tortilla Chip Enchiladas with a side dish?
Yes, a side of Mexican rice, refried beans, or a simple green salad would pair nicely with this dish.
Conclusion
Tortilla Chip Enchiladas are the perfect weeknight dinner, combining all the bold and delicious flavors of traditional enchiladas with a quick and easy layered approach. With minimal prep and a short bake time, this comforting casserole will be a hit with the whole family. Whether you stick to the classic version or add your own creative twists, it's sure to become a go-to recipe in your dinner rotation.
Tortilla Chip Enchiladas
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
Tortilla Chip Enchiladas are a quick and comforting casserole that combines crispy tortilla chips, seasoned ground beef, enchilada sauce, and melted cheese. This easy recipe is perfect for busy weeknights, offering all the classic enchilada flavors without the hassle of rolling tortillas. Ideal for families, this dish is customizable with options for different proteins, vegetables, and cheeses.
Ingredients
Ingredients:
- 1 pound ground beef (or substitute with shredded chicken or ground turkey)
- 1 bag tortilla chips (about 12 ounces)
- 3 cups shredded cheese (cheddar or Mexican blend)
- 28-ounce can red enchilada sauce
- 4-ounce can diced green chilies, drained
- 1 teaspoon ground cumin
- ½ cup salsa
- Optional toppings: sliced olives, chopped green onions, sour cream, guacamole
Instructions
Instructions:
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook ground beef until browned, draining excess fat.
- Stir in diced green chilies, salsa, and ground cumin; cook for an additional 2 minutes.
- In a large mixing bowl, gently break up tortilla chips into bite-sized pieces.
- Add the beef mixture and 1 cup of shredded cheese to the bowl; pour in enchilada sauce and mix well.
- Lightly grease a 9x13-inch baking dish with non-stick spray.
- Transfer the tortilla chip and beef mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 2 cups of cheese on top.
- Cover with foil and bake for 50 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
- Garnish with optional toppings as desired.
Notes
- You can substitute ground beef with turkey, chicken, or plant-based protein for different variations.
- For a spicier version, add jalapeños or hot salsa to the beef mixture.
- You can prepare the casserole in advance and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
