If you’ve ever found yourself eyeing that half-full bag of chips in the pantry, these Tortilla Chip Enchiladas are about to become your new weeknight hero. Layered with hearty black beans, creamy sour cream, and bold, bubbly cheese, this Mexican-inspired bake turns simple pantry staples into something truly irresistible. With the irresistible crunch of chips soaked in zesty enchilada sauce and topped with fresh garnishes, each bite offers a playful twist on classic comfort food. Get ready to fall in love with a dish that’s as easy as it is unforgettable!
Ingredients You’ll Need
The beauty of these Tortilla Chip Enchiladas lies in their familiar, unfussy ingredients—each one plays a starring role in the final flavor and texture. A handful of kitchen staples join forces to create peak cheesy, saucy, crunchy goodness!
- Tortilla chips (6 cups, thick and sturdy): Choose sturdy chips that can hold up to the sauce and baking for the best texture.
- Olive oil (1 tablespoon): A splash of oil brings out the sweetness in the onions and ensures everything cooks evenly.
- Chopped onion (1/2 cup): Fresh onion adds a delicate bite and richness to the filling.
- Garlic (2 cloves, minced): Garlic infuses the dish with a savory aroma and depth.
- Black beans (1 can, 15 oz, drained and rinsed): These add hearty protein and satisfying creaminess to the bake.
- Red enchilada sauce (1 can, 10 oz): The punchy, tangy base that binds everything together and adds just the right amount of moisture.
- Sour cream (1/2 cup): Sour cream lends a cooling, creamy counterpoint to all that lively spice.
- Shredded cheddar cheese (1 1/2 cups): Creamy, sharp cheddar delivers classic enchilada flavor and a gooey top.
- Shredded Monterey Jack cheese (1/2 cup): This cheese melts into dreamy pools, smoothing things out with mildness.
- Cumin (1/2 teaspoon): Warm, earthy cumin builds authentic, deep flavor in every bite.
- Chili powder (1/4 teaspoon): A hint of chili wakes up those taste buds with just enough heat.
- Salt and pepper (to taste): To bring all the flavors into perfect balance.
- Chopped fresh cilantro & sliced jalapeños (for garnish, optional): Freshness, color, and a touch of spice to finish the dish beautifully.
How to Make Tortilla Chip Enchiladas
Step 1: Sauté the Aromatics
Start by heating the olive oil in a skillet over medium heat. Toss in your chopped onion and let it sizzle, stirring gently until it becomes tender and fragrant—this usually takes about 4 to 5 minutes. Add the minced garlic, cumin, and chili powder, and cook for an extra minute to unlock those delicious flavors. You’ll know it’s ready when your kitchen smells like a cozy Mexican restaurant!
Step 2: Add Beans and Sauce
Stir the drained black beans into the aromatic mixture, along with half of your enchilada sauce. Let everything mingle on the stove for a minute or two—just enough for the beans to absorb those earthy spices and savory sauce. This will become the hearty “meaty” layer for your Tortilla Chip Enchiladas.
Step 3: Coat the Chips
Grab your biggest mixing bowl and gently combine the tortilla chips, sour cream, and the rest of the enchilada sauce. You want the chips to be lightly coated and still hold their shape—aim for a balance where they’re flavorful but not soggy. This simple step transforms ordinary chips into a delicious, saucy base.
Step 4: Layer for Maximum Flavor
Grease a 9×13-inch baking dish, then spread half of the chip mixture on the bottom. Top with half of the bean mixture, followed by half of each cheese. Repeat the layers with the remaining ingredients—the magic is in how everything melds together as it bakes!
Step 5: Bake and Finish
Slide your dish into a preheated oven at 375°F. Bake for 20 to 25 minutes, or until the cheese bubbles and everything is heated through. Let your Tortilla Chip Enchiladas rest for a few minutes after baking so they set up perfectly for scooping. Then, garnish with plenty of fresh cilantro and a sprinkle of sliced jalapeños if you like a little spice!
How to Serve Tortilla Chip Enchiladas
Garnishes
A big handful of chopped cilantro and a few thin slices of jalapeño go a long way! The cilantro adds a pop of freshness and color, while jalapeños provide just the right amount of heat. A dollop of extra sour cream or even some diced avocado on top never hurts either. The finishing touch brings out the festive, vibrant spirit of Tortilla Chip Enchiladas.
Side Dishes
Round out your meal with a side of fluffy Mexican rice, charred street corn, or a crisp green salad dressed with lime. Light, crunchy slaw or zingy pickled onions are also fantastic alongside the rich, cheesy layers. You’ll love how the whole plate comes together for a satisfying, crowd-pleasing dinner.
Creative Ways to Present
Try serving Tortilla Chip Enchiladas in individual ramekins or skillet portions for a fun, personalized touch. For an appetizer-style twist, scoop up portions with extra chips or place small scoops into taco shells. You can even dress them up for a party platter with a rainbow of colorful toppings for everyone to customize.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the enchiladas cool to room temperature, then cover and refrigerate. They’ll keep well for up to three days, holding onto their saucy goodness and big flavors.
Freezing
Tortilla Chip Enchiladas can be assembled ahead (unbaked) and frozen tightly wrapped for up to two months. To freeze after baking, portion into airtight containers. The chips soften but absorb even more flavor, making reheated portions extra satisfying!
Reheating
To reheat, simply pop individual servings in the microwave until hot, or rewarm the entire casserole in a 350°F oven (covered with foil) until bubbly. Add a sprinkle of fresh cheese or a dash of extra enchilada sauce if needed to freshen things up.
FAQs
Can I use any kind of tortilla chips for Tortilla Chip Enchiladas?
For best results, stick with thick, sturdy tortilla chips. Thinner chips tend to break down with the sauce and may become soggy. If you have a bag of mixed chip sizes, use the larger pieces for layering and save the crumbs for sprinkling on top!
Can I make Tortilla Chip Enchiladas ahead of time?
Yes! You can assemble the casserole (without baking) and refrigerate it for up to 8 hours ahead. Just add a few extra minutes to the baking time straight from the fridge. This makes it a fantastic dish for busy weeknights or entertaining.
Can I add meat to this recipe?
Absolutely! Feel free to add cooked, shredded chicken or browned ground beef. Layer the meat in with the beans for an even heartier version. It’s a flexible recipe that welcomes whatever protein you have on hand.
How do I make Tortilla Chip Enchiladas spicier?
For extra heat, use hot enchilada sauce, add chipotle peppers in adobo, or top with extra jalapeños. You can also sprinkle in some crushed red pepper flakes before baking. Adjust the spice level to fit your crowd for the perfect punch!
Can I use different cheeses?
Yes—Tortilla Chip Enchiladas are a great canvas for blending different cheeses. Try pepper jack for more kick, or add a handful of crumbled queso fresco for an authentic Mexican touch. Just make sure to use at least one cheese that melts smoothly.
Final Thoughts
You’re now officially ready to rock a pan of Tortilla Chip Enchiladas! Each bubbly, cheesy scoop is proof that delicious dinners don’t have to be complicated. Give this one a try the next time you’re craving something bold, comforting, and totally fun. Your taste buds will thank you!
Print
Tortilla Chip Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Tortilla Chip Enchiladas are a delicious twist on classic enchiladas, using crunchy tortilla chips as the base. This easy and flavorful dish is sure to become a family favorite!
Ingredients
Tortilla Chip Enchiladas:
- 6 cups tortilla chips (thick and sturdy)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can red enchilada sauce
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Chopped fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté onion and spices: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft. Stir in garlic, cumin, and chili powder.
- Add beans and sauce: Add the black beans and half of the enchilada sauce to the skillet.
- Prepare chip mixture: In a large mixing bowl, toss together the tortilla chips, sour cream, and remaining enchilada sauce.
- Layer the dish: Spread half of the chip mixture in a baking dish. Top with beans and cheese. Repeat layers.
- Bake: Bake for 20–25 minutes until hot and bubbly.
- Garnish and serve: Let cool slightly, then garnish with cilantro and jalapeños before serving.
Notes
- This recipe is a great way to use up broken tortilla chips.
- You can add cooked shredded chicken or ground beef for a heartier version.
- For extra spice, use hot enchilada sauce or add chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 35mg
