Short-Cut Enchiladas
Quick and flavorful enchiladas featuring cheesy layers, spicy chili sauce, and crunchy corn chips, perfect for a satisfying, no-fuss meal that appeals to cheese and spice lovers.
Ingredients
Instructions
- Thicken the chili sauce to gravy consistency.
- Spread the sauce over the bottom of a square baking pan.
- Add a layer of corn chips to amply cover the bottom of the pan.
- Drizzle sauce over the chips to cover and sprinkle with 1/2 of the cheese mixture.
- Repeat the layers: chips, chili sauce, and cheese.
- Bake at 350°F for 25 to 30 minutes.
- Optional: Use the remaining chili sauce at the table as desired.
Tips & Substitutions
For a richer flavor, consider adding cooked ground beef or shredded chicken between the layers. You can substitute the medium Cheddar cheese with Monterey Jack or a Mexican blend for a different taste. To enhance the dish, add some diced jalapeños or chopped cilantro. If you prefer a lighter version, use baked tortilla chips instead of regular ones. This recipe is perfect for a quick weeknight dinner.
Serving Suggestions
These enchiladas are best served hot, garnished with fresh cilantro and a dollop of sour cream. Pair them with a simple side salad or Mexican rice for a complete meal. They also go well with chips and salsa or can be served alongside Tabatha'S Dip for a fun appetizer spread. Don't forget to offer extra chili sauce for those who like it spicy!
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Short-Cut Enchiladas contains roughly 1210 calories, with 43g protein, 119g carbohydrates, and 60g fat. It is an excellent source of protein (85% of the Daily Value), calcium (80% of the Daily Value), and vitamin A (46% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1674mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the layers ahead of time and assemble the enchiladas in the baking dish, then cover and refrigerate for up to 24 hours before baking. This makes it convenient for a quick meal. Just add a few extra minutes to the baking time if baking directly from the refrigerator.
What can I serve with these enchiladas?
These enchiladas pair beautifully with a fresh side salad or guacamole. You might also consider serving them with Mexican rice or beans for a heartier meal. For a fun twist, serve alongside Diced Green Chile Dip to add an extra layer of flavor to your spread.
Can I freeze the leftovers?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. To bake, remove from the freezer and bake straight from frozen, adding additional time to ensure they are heated thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).