If you are searching for a comforting and delicious twist on traditional enchiladas, this Tortilla Chip Enchiladas Recipe is sure to become a favorite. Imagine layers of crunchy tortilla chips soaked just enough in a rich enchilada sauce, combined with a hearty black bean filling, creamy sour cream, and melty cheeses baked to bubbly perfection. This dish is not only packed with vibrant Mexican-inspired flavors but also wonderfully simple to prepare, making it the perfect meal for busy weeknights or casual get-togethers where everyone will be asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that come together for a flavor-packed experience. Each item plays an essential role: from the crunch of the tortilla chips to the creaminess of the cheeses, and the smoky, spicy notes of the seasonings that elevate the entire dish.
- 6 cups tortilla chips (thick and sturdy): Choose chips that can hold up to baking without turning mushy.
- 1 tablespoon olive oil: For sautéing the onions and garlic to bring out their sweetness.
- 1/2 cup chopped onion: Adds aromatic depth and subtle crunch.
- 2 cloves garlic, minced: Infuses the beans with a warm, pungent flavor.
- 1 (15 oz) can black beans, drained and rinsed: The protein-packed, hearty center of the filling.
- 1 (10 oz) can red enchilada sauce: Brings vibrant color and a classic tangy, mildly spicy flavor.
- 1/2 cup sour cream: Adds luscious creaminess to balance the spice and crunch.
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar provides a robust, melty topping.
- 1/2 cup shredded Monterey Jack cheese: Offers smooth meltiness and subtle buttery notes.
- 1/2 teaspoon cumin: Essential for that earthy, warm undertone classic in Mexican dishes.
- 1/4 teaspoon chili powder: Adds just enough gentle heat and complexity.
- Salt and pepper to taste: Enhances and balances all the other flavors perfectly.
- Chopped fresh cilantro and sliced jalapeños for garnish (optional): For freshness and extra kick if you like it spicy.
How to Make Tortilla Chip Enchiladas Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a skillet over medium heat until shimmering. Add the chopped onions and cook patiently for about 4 to 5 minutes, stirring occasionally, until they become soft and fragrant. Stir in the minced garlic, cumin, and chili powder, letting these spices bloom for an additional minute to release their aromas and deepen the flavor.
Step 2: Prepare the Bean Mixture
Now add the drained and rinsed black beans to the skillet along with half of the can of enchilada sauce. Gently stir everything together, allowing the beans to warm and soak up the spicy, smoky sauce while the flavors meld beautifully.
Step 3: Coat the Tortilla Chips
In a large mixing bowl, combine the tortilla chips with the sour cream and the remaining enchilada sauce. Toss gently until the chips are lightly coated but still maintain their crunch. This step ensures the chips soften slightly without becoming soggy, giving you layers of texture once baked.
Step 4: Assemble the Layers
Lightly grease a 9×13-inch baking dish, then spread half of your coated chips evenly across the bottom. Layer on half of the black bean mixture followed by half of the shredded cheddar and Monterey Jack cheeses. Repeat the layering with the remaining chips, beans, and cheeses for a stacked, flavor-packed casserole.
Step 5: Bake to Perfection
Place the dish in a preheated oven at 375°F and bake for 20 to 25 minutes. You’re aiming for bubbling cheese on top and hot, melded layers underneath. Once out, allow it to rest for a few minutes — this helps everything set nicely and makes serving easier.
How to Serve Tortilla Chip Enchiladas Recipe
Garnishes
Adding fresh garnishes elevates this dish with bursts of color and flavor. Chopped fresh cilantro imparts a bright, herbaceous note, while sliced jalapeños bring a spicy zip that complements the creamy and cheesy layers.
Side Dishes
Serve these enchiladas alongside a crisp green salad with a zesty lime dressing for contrast, or some refried beans and Spanish rice to keep the meal true to its Mexican-inspired roots. A dollop of guacamole or a scoop of pico de gallo on the side also pairs beautifully.
Creative Ways to Present
For a fun presentation, serve the Tortilla Chip Enchiladas Recipe in individual ramekins or small cast iron skillets. This adds a personal touch at parties or family dinners and keeps the cheesy good layers warm and bubbly right through the last bite.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas should be stored in an airtight container in the refrigerator, where they will keep well for up to 3 days. This makes for an excellent next-day meal that tastes just as comforting and flavorful.
Freezing
You can freeze this dish, either assembled or fully baked. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn and store for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
Reheat your leftovers in a 350°F oven for 15 to 20 minutes until thoroughly heated and the cheese is melted again. Alternatively, microwave portions for a quicker option, though the oven method helps maintain that delightful baked texture.
FAQs
Can I add meat to the Tortilla Chip Enchiladas Recipe?
Absolutely! While this recipe shines as a vegetarian dish, adding cooked shredded chicken or seasoned ground beef makes for a heartier meal with even more depth of flavor.
What kind of tortilla chips work best?
Thick, sturdy tortilla chips are best because they hold up better during baking without completely falling apart, offering a perfect contrast between crisp and soft.
Can I make this recipe spicier?
Yes, you can swap mild enchilada sauce for a hot version or add chipotle peppers in adobo sauce to the bean mixture for a smoky heat that really wakes up the dish.
Is this recipe gluten-free?
Most tortilla chips and enchilada sauces are naturally gluten-free, but be sure to check the packaging to confirm. This recipe can be a wonderful gluten-free option when using certified ingredients.
What can I use instead of black beans?
If you prefer, pinto beans or refried beans work just as well in this recipe, providing a slightly different texture but equally delicious flavor.
Final Thoughts
There is something so delightfully satisfying about a homemade batch of Tortilla Chip Enchiladas Recipe that brings both comfort and excitement to your dinner table. With its perfect balance of crunchy, creamy, and spicy, it’s no wonder this recipe becomes a quick favorite. Don’t hesitate to customize it with your favorite add-ins or spice levels. This easy-to-make casserole is truly proof that simple ingredients can create unforgettable meals, so grab your chips and get baking!
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Tortilla Chip Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Tortilla Chip Enchiladas are a delicious and easy Mexican-inspired casserole featuring crunchy tortilla chips baked with flavorful black beans, enchilada sauce, cheese, and aromatic spices. This vegetarian dish comes together quickly and makes a perfect comfort meal that uses pantry staples and offers options for extra protein or heat.
Ingredients
Main Ingredients
- 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
Garnish
- Chopped fresh cilantro (optional)
- Sliced jalapeños (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the casserole.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook until softened, about 4–5 minutes. Stir in 2 cloves minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder, cooking for 1 more minute until fragrant.
- Add Beans and Sauce: Stir in 1 (15 oz) can black beans (drained and rinsed) and half of the 1 (10 oz) can of red enchilada sauce. Mix well and cook briefly until combined, then remove from heat.
- Prepare Chip Mixture: In a large bowl, gently toss 6 cups of thick tortilla chips with 1/2 cup sour cream and the remaining half of the enchilada sauce. Coat the chips evenly but avoid making them soggy.
- Assemble Layers: Lightly grease a 9×13-inch baking dish. Spread half of the tortilla chip mixture evenly in the dish. Top with half of the bean mixture followed by half of the shredded cheeses (1 1/2 cups cheddar and 1/2 cup Monterey Jack combined). Repeat the layers with the remaining chips, beans, and cheeses.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh cilantro and sliced jalapeños if desired. Serve warm for a comforting vegetarian main course.
Notes
- This recipe is a wonderful way to use up broken or surplus tortilla chips.
- For added protein and heartiness, consider mixing in cooked shredded chicken or seasoned ground beef.
- To increase the spice level, use hot enchilada sauce or add chipotle peppers in adobo sauce to the bean mixture.
