Can I use store-bought enchilada sauce?

Absolutely! I keep a few cans of my favorite brand in the pantry for emergency dinners. The medium heat ones add perfect flavor without being too spicy for kids. That said, if you're feeling ambitious, homemade sauce takes this to another level - I've got a quick blender version that comes together in 5 minutes!

How do I prevent soggy chips?

The secret is all in the layering technique! First, make sure your chips are nice and sturdy (thin restaurant-style ones turn to mush). Second, don't drown them in sauce - I use just enough to coat everything without pooling. Lastly, that double layer of cheese acts as a protective barrier against sogginess. Works like a charm!

Can I make this ahead of time?

You bet! I often assemble everything up to the baking step, then cover and refrigerate for up to 24 hours. Just add 5-10 extra minutes to the baking time since it's going in cold. The chips might soften slightly, but the flavors develop beautifully. Perfect for potlucks!

What's the best way to reheat leftovers?

Oven is king for maintaining texture! I sprinkle a handful of fresh chips on top before reheating to bring back that crunch. Microwave works in a pinch, but expect softer results. Pro tip: Store the garnishes separately and add fresh when serving - cold sour cream on hot cheesy bites is heavenly!

Can I use different types of chips?

Oh my goodness, yes - this is where the fun begins! Doritos add crazy flavor (the cool ranch ones are wild), blue corn chips look gorgeous, and even pita chips work in a pinch. Just avoid anything too delicate or overly salted. My latest obsession? Mixing regular chips with spicy chili-lime ones for extra zing!

Lazy Enchiladas with Tortilla Chips: 30-Minute Cheesy Bliss

Name: Lazy Enchiladas with Tortilla Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 can (10 oz) red enchilada sauce; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels; 2 cups shredded cheddar cheese; 4 cups tortilla chips; 1/2 cup sour cream; 1/4 cup chopped cilantro; 1/4 cup diced red onion

Lazy Enchiladas with Tortilla Chips

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A quick and easy Mexican-inspired casserole that combines the flavors of enchiladas with crunchy tortilla chips for a fun twist.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 packet taco seasoning
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
2 cups shredded cheddar cheese
4 cups tortilla chips
1/2 cup sour cream
1/4 cup chopped cilantro
1/4 cup diced red onion

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Instructions

Preheat oven to 375°F (190°C).
Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add taco seasoning and stir well.
In a large bowl, mix the cooked beef, black beans, corn, and half the enchilada sauce.
Layer half the tortilla chips in a greased baking dish.
Spread the beef mixture over the chips.
Pour the remaining enchilada sauce over the top.
Sprinkle with shredded cheese.
Bake for 20 minutes or until cheese is bubbly.
Garnish with sour cream, cilantro, and red onion before serving.

Notes

Use your favorite tortilla chips for extra crunch.
Substitute ground turkey or chicken for a lighter version.
Add jalapeños for extra heat.

Nutrition

Serving Size: 1/6 of recipe
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/lazy-enchiladas-with-tortilla-chips-recipe/