Tortilla Chip Enchiladas (Print Version)
# Ingredients:
01 -
1 pound ground beef (can be substituted for shredded chicken or ground turkey)
02 -
1 bag tortilla chips (about 12 ounces)
03 -
3 cups shredded cheese
04 -
28 ounce can of red enchilada sauce
05 -
4 ounce can of diced green chilies, drained
06 -
1 teaspoon ground cumin
07 -
½ cup salsa
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
03 -
Add diced green chilies, salsa, and ground cumin to the cooked ground beef. Mix thoroughly to combine all ingredients.
04 -
Pour tortilla chips into a large mixing bowl and gently break them up slightly. You want pieces, not crumbs.
05 -
Add the seasoned beef mixture to the bowl with the chips. Pour in the entire can of enchilada sauce. Add 1 cup of the shredded cheese. Gently mix everything together until well combined.
06 -
Spray a 9"x13" baking dish with non-stick cooking spray.
07 -
Pour the tortilla chip enchilada mixture into the prepared baking dish, spreading it evenly.
08 -
Sprinkle the remaining 2 cups of shredded cheese (or more if desired) evenly over the top of the mixture to completely cover it.
09 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes, until hot and bubbly.
10 -
Remove from oven and let stand for 5 minutes before serving. Enjoy while hot.
# Notes:
01 -
This casserole is a great way to use up slightly stale tortilla chips.
02 -
You can customize this dish with additional toppings such as sour cream, guacamole, diced tomatoes, sliced olives, or chopped cilantro.
03 -
For a spicier version, use hot enchilada sauce or add diced jalapeños.
04 -
This recipe freezes well. Prepare through step 8, cover tightly, and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the cooking time.