Tastes just like an enchilada, without all that tortilla trouble. We’ve used corn ships in place of tortillas. You’ll surely enjoy every munch and crunch from this enchilada casserole.
How To Make Crispy Enchilada Casserole
A crunchy enchilada casserole that uses corn chips instead of tortillas. Every crunch is a satisfying sound to the ear.
Ingredients
- 2½ cups corn chips, or nacho chips, crushed
- 2 cups cheddar cheese, can be pepper jack, Colby, or Monterey jack cheese, grated and divided
- 1 cup enchilada sauce*
- 1 cup chili, of your choice, with beans
- 1 cup sour cream
- 3 oz tomato paste
- 2 tbsp yellow onion, minced
- ½ cup water
- cooking spray
For Garnish:
- 1 sprig parsley
Instructions
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Preheat your oven to 375 degrees F. Grease a baking casserole of your choice with cooking spray.
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Combine 1½ cups of corn or nacho chips, 1½ cups of cheese, enchilada sauce, chili, water, tomato paste, and onions in a bowl.
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Mix and pour into your greased baking casserole.
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Spread sour cream on top using a piping bag, sprinkle with the remaining cheese. Place remaining corn chips along the edges.
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Bake for 25 minutes, or until the cheese has melted. Garnish with parsley and serve immediately.
Recipe Notes
*If you don't have enchilada sauce on hand, we recommend mixing ½ cup of tomato or marinara sauce with ½ cup of salsa. Then puree until smooth.
Nutrition
- Sugar: 8g
- :
- Calcium: 384mg
- Calories: 455kcal
- Carbohydrates: 33g
- Cholesterol: 59mg
- Fat: 31g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 6g
- Potassium: 370mg
- Protein: 14g
- Saturated Fat: 14g
- Sodium: 927mg
- Trans Fat: 1g
- Vitamin A: 1351IU
- Vitamin C: 41mg
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