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
Scale
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
