Can corn tortillas replace the chips?

Definitely! Swap tortilla chips for about 12 corn tortillas. Chop them into strips or quarters and toast them lightly in the oven at 350°F for 10 minutes so they’re a bit crisp before using.

It leans on the mild side because of the enchilada sauce and green chilies. Use mild sauce and leave out the chilies for less kick, or spice it up with jalapeños or hot enchilada sauce.

Which cheese works best here?

Cheddar and Mexican blend are great picks, but Monterey Jack adds a rich taste too. If you want more traditional vibes, sprinkle queso fresco after baking.

How can I make this meat-free?

It’s easy to turn vegetarian by swapping the beef with 2 cups of beans like pinto or black beans. For another twist, sauté some veggies like zucchini and corn, or use a plant-based meat substitute.

How do I keep the chips crisp?

The chips are meant to soften, similar to traditional enchiladas. If you want more crunch, stir in half during the mixing step and layer the rest on top of the casserole before adding cheese.

Can I make it before I’m ready to bake?

Yes! Prepare the dish up to a day ahead, cover, and pop it in the fridge. Just add 10–15 more minutes to the cooking time if baking straight from the fridge. It freezes for up to 3 months too!

Delicious Tortilla Chip Enchiladas

Category: Meals for Every Occasion

Cook seasoned beef, toss in enchilada sauce, cheese, and broken-up chips, layer it in a dish, add more cheese on top, and bake covered at 350°F for about 50 minutes.

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By Ana

Updated on Wed, 11 Jun 2025 14:33:13 GMT

Cheesy Tortilla Bake | homebitesbyana.com

Recipe FAQs

→ Can corn tortillas replace the chips?: Definitely! Swap tortilla chips for about 12 corn tortillas. Chop them into strips or quarters and toast them lightly in the oven at 350°F for 10 minutes so they’re a bit crisp before using.
→ Is this dish spicy?: It leans on the mild side because of the enchilada sauce and green chilies. Use mild sauce and leave out the chilies for less kick, or spice it up with jalapeños or hot enchilada sauce.
→ Which cheese works best here?: Cheddar and Mexican blend are great picks, but Monterey Jack adds a rich taste too. If you want more traditional vibes, sprinkle queso fresco after baking.
→ How can I make this meat-free?: It’s easy to turn vegetarian by swapping the beef with 2 cups of beans like pinto or black beans. For another twist, sauté some veggies like zucchini and corn, or use a plant-based meat substitute.
→ How do I keep the chips crisp?: The chips are meant to soften, similar to traditional enchiladas. If you want more crunch, stir in half during the mixing step and layer the rest on top of the casserole before adding cheese.
→ Can I make it before I’m ready to bake?: Yes! Prepare the dish up to a day ahead, cover, and pop it in the fridge. Just add 10–15 more minutes to the cooking time if baking straight from the fridge. It freezes for up to 3 months too!

Cheesy Tortilla Bake

A perfect blend of crunchy tortilla chips, cheesy layers, and savory spiced beef covered in a tangy enchilada sauce. It's an easy crowd-pleaser for any weeknight dinner.

Prep Time

15 min

Cooking Time

50 min

Total Time

65 min

By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: Mexican

Yields: 8 Servings

Dietary Preferences: ~

Ingredients

01 1 bag of tortilla chips (around 12 ounces)

02 3 cups of grated cheese

03 1 pound of ground beef (feel free to swap it for shredded chicken or ground turkey)

04 A 28-ounce can of enchilada sauce (red variety)

05 A small 4-ounce can of diced green chilies, drained

06 A teaspoon of ground cumin

07 Half a cup of salsa

Steps

Step 01

Set your oven to 350°F (175°C) to heat it up.

Step 02

Cook the ground beef in a frying pan over medium heat. Stir occasionally until it’s fully browned. Drain any leftover grease.

Step 03

Mix the green chilies, cumin, and salsa into the cooked beef. Stir well so everything blends nicely.

Step 04

Place tortilla chips in a big bowl and gently crush them into smaller sections. Don’t crumble them completely!

Step 05

Throw the spiced meat mix into the bowl with the chips. Add the can of enchilada sauce and 1 cup of the shredded cheese. Mix it all together carefully but thoroughly.

Step 06

Coat a 9"x13" baking pan lightly with non-stick spray.

Step 07

Spread the tortilla and meat mixture evenly inside your greased baking dish.

Step 08

Take the remaining 2 cups of cheese (add more if you’re feeling cheesy!) and sprinkle them all over the top, covering it completely.

Step 09

Cover the baking dish with tin foil and cook it in the preheated oven for about 50 minutes. You’re looking for hot and bubbly.

Step 10

Take out the dish and let it cool down a bit for five minutes before digging in.

Notes

This dish is perfect for using up tortilla chips that are slightly past their crunch peak.
Feel free to jazz this up with extras like sour cream, chopped tomatoes, guacamole, cilantro, jalapeños, or sliced olives.
If you enjoy spicy food, swap in a hot enchilada sauce or toss in some diced jalapeños.
You can freeze this before baking. Stop after step 8, make sure it’s well wrapped, and freeze for up to 3 months. When ready, let it thaw overnight in the fridge and bake as usual, adding 10-15 extra minutes to cook time.