Read reviews (15)
Rate recipe
This satisfying casserole relies on convenient packaged ingredients to create an entree with savory Southwestern flair. There's nothing tricky about the preparation, and I have time to set the table while it's in the oven. —Doris Heath Franklin, North Carolina
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 613 calories, 36 g fat (10 g saturated fat), 69 mg cholesterol, 1,168 mg sodium, 47 g carbohydrate, 5 g fiber, 26 g protein.
Originally published as Mexican Chip Casserole in Quick Cooking July/August 1998, p29
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 12, 2013 by MMahala
I read the reviews stating the chips ended up soggy so I didn't layer the ingredients as the directions say. I just combined everything and sprinkled the cheese on top and then crushed tortilla chips. The taste was GREAT but the texture not so much. I think I'll try this recipe again but use the meat mixture in flour tortillas, then pour on the enchilada sauce, cheese, and crushed tortillas.
Reviewed on Aug. 13, 2012 by Laurabuyer
I used mild enchilada sauce and 6 oz of cheese. It was still too spicy for all my guests. You could cook less time to have the chips crispy but the sauce wouldn't be warm, or cook longer and have warm sauce but soft chips.
Reviewed on May. 29, 2011 by crazy4sushi
I used tortilla chips and I was hoping that the chips would stay a little more crunchy. Maybe if the layers were spread out into a 9 x 13 it would have been more to my liking. I added a can of black beans to the meat mixture. The enchilada sauce gave it a nice kick.
Reviewed on Jan. 26, 2011 by carolinagurlie
This was super easy and super tasty! I layered mine and baked it in a 2 1/2 qt casserole and it was great! But next time I think I'll use 2 cans of enchilada sauce. The 1 can just wasn't enough for me.
Reviewed on Jan. 03, 2011 by joeycannon
This was easy and quick to make. The crunch of the chips added nice texture.
Reviewed on Oct. 12, 2010 by sclr4
I don't usually like this type of food but it looked good so I thought I would try it
Reviewed on May. 18, 2010 by pepsigirlkg
Super fast and yummy. I used Corn tortilla chips and little more enchilada sauce than the recipe called for. I am going to try adding Jalapeño next time for some kick.
Reviewed on May. 06, 2010 by sgreer75
this is really good. I used tortilla chips instead of corn chips.
Reviewed on Sep. 18, 2009 by selinaherrington
I don't like spicy sauces either. So what did you use for a sauce for this dish.
Reviewed on Jan. 31, 2009 by heatherdthomas
Good the first day, but soggy the second. I also think it is too spicy with the enchalada sauce, so we don't add that.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013