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
Scale
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.
