Tortilla Chip Enchiladas Recipe

Ben Carraoli

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.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Dinner

Calories: 320

Ingredients Method

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.

Method

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.
Grab your 9x13 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.
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.
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.