Print

Tortilla Chip Enchiladas

Print Recipe

Ingredients

Scale
  • 4 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
  • 3 cups tortilla chips (choose sturdy, unflavored chips for best results)
  • 2 cups shredded cheese (cheddar, mozzarella, or a mix)
  • 1 ½ cups enchilada sauce (make sure it’s alcohol-free and Halal)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked black beans (optional)
  • 1 cup corn kernels (optional)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (adjust for spice level)
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • ½ cup sour cream (optional, for serving)
  • 1 lime, cut into wedges (optional, for serving)

Ingredient Highlights

  • Tortilla Chips: The star of this dish, tortilla chips add a wonderful crunch and are the base of the enchiladas, offering a fun twist to the traditional recipe.
  • Chicken: Shredded chicken provides lean protein and a hearty texture to the dish. You can substitute chicken with ground beef, turkey, or vegetables for a variation.
  • Enchilada Sauce: A rich, savory sauce that brings all the flavors together. Choose a Halal-certified enchilada sauce that doesn’t contain any pork or alcohol.
  • Cheese: A combination of cheddar and mozzarella cheeses creates a smooth, melty texture that binds everything together, adding creaminess to the dish.

Instructions

Prepare the Enchilada Base:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil.
  2. Cook the Onions and Garlic: Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and garlic and sauté for 2-3 minutes, until softened and fragrant.
  3. Season the Chicken: Add the shredded chicken to the skillet with the sautéed onions and garlic. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the spices to meld with the chicken.
  4. Optional Add-ins: If using black beans and corn, add them to the skillet with the chicken and mix until everything is evenly combined. Set the mixture aside.

Layer the Tortilla Chip Enchiladas:

  1. Start with Tortilla Chips: Spread a layer of tortilla chips at the bottom of the prepared baking dish. You can break some of the chips into smaller pieces to fill in gaps and create a more even base.
  2. Add Chicken Mixture: Spoon the seasoned chicken mixture (and optional black beans and corn) over the chips, ensuring an even distribution of ingredients.
  3. Add Enchilada Sauce: Pour about half of the enchilada sauce evenly over the chicken and chips layer, making sure everything is nicely coated.
  4. Add Cheese: Sprinkle one cup of shredded cheese evenly over the top of the chicken mixture. You want a nice, thick layer of cheese for a melty, gooey effect.

Bake the Tortilla Chip Enchiladas:

  1. Build the Next Layer: Add another layer of tortilla chips on top of the cheese, followed by the remaining chicken mixture, sauce, and cheese. Ensure that the top layer is well-covered with sauce and cheese for the best texture.
  2. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortilla chips are slightly crispy.
  3. Garnish: Once the enchiladas are baked, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro and lime wedges if desired.

Serve and Enjoy:

  1. Slice and Serve: Cut the Tortilla Chip Enchiladas into squares and serve. Top with a dollop of sour cream and a squeeze of lime for extra flavor.

Nutrition

Find it online: https://buttereats.com/tortilla-chip-enchiladas/