Crunchy Enchilada Tortilla Bake

Tortilla Chips Made With Avocado Oil → 

Extra Large Glass Baking Dish → 

---

Crunchy Enchilada Tortilla Bake

Crunchy tortilla chips layered with tender chicken, melty cheddar, and a creamy enchilada sauce — all the flavor of enchiladas without rolling a single tortilla.

Prep time: 15 minutes

Cook time: 25-30 minutes

Servings: 6

Ingredients

Main Ingredients

• 1½ lb chicken breast, cooked and shredded

• 6 cups tortilla chips, lightly crushed

• 2 cups cheddar cheese, shredded

For the Sauce

• 8 oz cream cheese, softened

• 10 oz enchilada sauce (1 can)

• 4 oz diced green chiles (1 can)

• 1 cup salsa

Toppings

• Sliced jalapeños

• Sour cream

Instructions

Preheat & Prep

Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.

Make the Sauce

In a saucepan over medium-low heat, combine the cream cheese, enchilada sauce, green chiles, and salsa. Stir until smooth and warmed through, about 5 minutes.

First Layer

Spread half the crushed tortilla chips in the baking dish. Top with half the shredded chicken, half the sauce, and half the cheddar cheese.

Second Layer

Repeat with the remaining chips, chicken, sauce, and cheese.

Bake

Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbly.

Top & Serve

Let cool for 5 minutes, then top with sliced jalapeños and a dollop of sour cream before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The chips soften a bit on standing, but the flavor holds up beautifully — great reheated in the oven or microwave.

PRINT RECIPE