Name: Tortilla Chip Enchiladas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 bag (12 oz tortilla chips – Use thick, sturdy chips so they don’t get too soggy during baking. Restaurant-style works best.); 2 cups shredded cooked chicken – Rotisserie chicken is perfect here. It’s moist (flavorful, and saves a ton of time.); 1 can (10 oz enchilada sauce – Choose a good-quality red enchilada sauce. You can use mild or hot depending on your spice level.); 1 cup sour cream – This adds a creamy richness that balances the spice of the enchilada sauce.; 2 cups shredded Mexican blend cheese – Freshly shredded cheese melts better and gives you that gooey texture we all love.; 1/4 cup sliced black olives (optional – Adds a salty, savory touch that pairs well with the cheese.); 1/4 cup chopped green onions – Brings a fresh bite and color contrast.; Fresh cilantro (chopped (for garnish) – A bright, herbal finish that makes the dish pop.)

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A Cheesy Twist You’ll Crave: Tortilla Chip Enchiladas Recipe

I made this Tortilla Chip Enchiladas Recipe last weekend, and honestly, it was one of the easiest and most delicious meals I’ve ever thrown together. The crispy chips, creamy sauce, and gooey cheese melted perfectly into a comforting, layered dish.

My kitchen smelled amazing, and it reminded me a lot of a Stuffed Bell Pepper Casserole Recipe, only with a Mexican spin. Whether you’re a newbie or a seasoned cook, this is a recipe that guarantees satisfied smiles around the table.

Ingredients You’ll Need

Let’s talk about what goes into this simple yet flavorful dish. Each ingredient plays a role in making the perfect pan of tortilla chip enchiladas.

1 bag (12 oz) tortilla chips – Use thick, sturdy chips so they don’t get too soggy during baking. Restaurant-style works best.
2 cups shredded cooked chicken – Rotisserie chicken is perfect here. It’s moist, flavorful, and saves a ton of time.
1 can (10 oz) enchilada sauce – Choose a good-quality red enchilada sauce. You can use mild or hot depending on your spice level.
1 cup sour cream – This adds a creamy richness that balances the spice of the enchilada sauce.
2 cups shredded Mexican blend cheese – Freshly shredded cheese melts better and gives you that gooey texture we all love.
1/4 cup sliced black olives (optional) – Adds a salty, savory touch that pairs well with the cheese.
1/4 cup chopped green onions – Brings a fresh bite and color contrast.
Fresh cilantro, chopped (for garnish) – A bright, herbal finish that makes the dish pop.

Note: This recipe serves about 6 people, perfect for a family dinner or a casual gathering.

Creative Variations You Can Try

Want to mix things up? Here are some delicious variations that make this recipe suit your style—and dietary needs. Great if you’re always looking for fun dinner recipes to shake up the routine.

Vegetarian: Skip the chicken and use black beans, corn, and sautéed peppers for a hearty meatless version.
Dairy-Free: Use dairy-free cheese and swap sour cream with a vegan alternative like coconut cream or cashew cream.
Extra Spice: Add chopped jalapeños or use spicy enchilada sauce for a fiery kick.
Beefy Style: Ground beef or shredded beef works beautifully in place of chicken.
Add Corn or Salsa: Toss in some corn kernels or a layer of chunky salsa for extra texture and zest.

How Long Does It Take?

This is a quick and easy recipe, great for a weeknight meal. Here’s the breakdown:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Tools You’ll Need in Your Kitchen

Here’s what you’ll need to make these enchiladas a breeze:

Large mixing bowl – To mix the chicken, sauce, and sour cream.
9×13 inch baking dish – Perfect size for layering everything evenly.
Measuring cups/spoons – To get your ingredient quantities just right.
Spatula or spoon – To spread and mix the ingredients smoothly.
Oven mitts – Always protect your hands when pulling that hot dish out!

How to Make Tortilla Chip Enchiladas?

Making this dish is easy and fun! You just need to layer, bake, and enjoy.

Step 1: Prep Your Oven and Chicken Mix

First, preheat your oven to 350°F (175°C). While it’s heating, grab a large mixing bowl. Toss in your shredded cooked chicken, enchilada sauce, and sour cream. Stir everything until the mixture is creamy and well combined. This is the heart of your enchiladas.

Step 2: Start Layering Like a Pro

Grab your 9×13 inch baking dish. Cover the bottom with half of the tortilla chips—don’t crush them, just arrange them flatly. Then, spoon half of the creamy chicken mixture over the chips. Spread it out evenly. Now sprinkle one cup of the shredded Mexican cheese over that layer.

Step 3: Add the Final Layers

Repeat the layering process with the rest of the chips, the remaining chicken mix, and the other cup of cheese. Top everything off with sliced black olives and chopped green onions if you like those.

Step 4: Bake to Melty Perfection

Slide your dish into the preheated oven. Bake for about 20 to 25 minutes, or until the cheese is bubbly and golden. Once done, pull it out and let it sit for a couple of minutes. Garnish with chopped cilantro for a fresh, final touch.

Additional Tips for Making this Recipe Better

After trying this recipe a few times, here are some little tweaks I made that really improved the flavor and texture.

Let the dish rest for 5–10 minutes after baking. It sets better and is easier to serve.
Use fresh cheese, not pre-shredded. It melts smoother and gives better flavor.
Toast your tortilla chips slightly in the oven for extra crunch before layering.
If you want extra flavor, add taco seasoning to the chicken mix.
Serve with a dollop of guacamole or salsa for extra flair.

How to Serve Tortilla Chip Enchiladas?

Presentation matters! Serve these hot and gooey straight from the oven. Add a spoonful of sour cream on top, sprinkle with cilantro, and maybe a few extra chips on the side. I also love pairing this with a crunchy side salad or Spanish rice.

This dish reminds me a lot of my One Pan Cheesy Jalapeño Chicken Recipe—both are cozy, family-style meals with bold Mexican flavor and minimal fuss.

Nutritional Information

Here’s a quick look at the nutrition in each serving (approximate):

Calories: 320
Protein: 22g
Carbohydrates: 28g
Fat: 18g

Balanced and hearty, this meal offers good protein and just the right amount of indulgence.

How to Store Tortilla Chip Enchiladas?

These enchiladas are just as good the next day!

Storing: Let the dish cool, then cover with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
Freezing: You can freeze portions for up to 2 months. Wrap tightly and label with the date.
Reheating: Microwave individual portions or reheat in the oven at 350°F until warmed through (about 10-15 minutes).

Why You’ll Love This Recipe?

There are so many reasons why these tortilla chip enchiladas are now a staple in my kitchen. Here’s why:

Easy to Make: No rolling tortillas or fancy prep—just layer and bake!
Customizable: Change up the protein, toppings, or cheese to suit your taste.
Comfort Food Classic: Melty, cheesy, and packed with flavor—total comfort in a dish.
Great for Groups: It feeds a crowd and everyone will want seconds.
Family-Friendly: Even picky eaters love this crispy, creamy combo.

Common Mistakes to Avoid for Better Results

Watch out for these small errors that can affect your final dish:

Using soggy chips: Always choose thick, quality tortilla chips to avoid a mushy bottom.
Not draining the chicken: If your chicken is watery, it will water down your sauce.
Overbaking: Too much time in the oven can dry out the chicken and burn the cheese.
Skipping the rest time: It helps everything settle and slice better.
Using pre-shredded cheese: It doesn’t melt as well due to added anti-caking agents.

More Info for Better Experience

Want to elevate the dish even further? Here are a few bonus tips:

Add a layer of refried beans or seasoned rice for more heartiness.
Try green enchilada sauce for a tangier flavor.
Serve with lime wedges for a zesty pop.
If you’re entertaining, add a toppings bar with jalapeños, diced tomatoes, or avocado slices.

Ben Carraoli