Quick All-In-One Cheesy Enchalada Stack

Tammy Brownlow

By
@DoughmesticGoddess

Ever get to the bottom of the bag of tortilla chips and have a bunch of tiny pieces? This is the perfect way to use those to create a great mexican casserole...and it even has a built in salad and dressing on the side! It's so good sometimes I double the recipe (:


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 can(s)
chili mixed with half a can of water
1 c
mexican blend shredded cheese
1/4 c
finely diced onion
4 c
broken tortilla chips, or 12 corn tortillas - quartered
3 c
chopped lettuce
1 medium
tomato, diced
8
black olives sliced
1/2 c
cup ranch dressing

Step-By-Step

Step 1 Direction Photo

1Preheat oven to 350 degrees. Pour half of the chili and water mixture in a 8 X 8 baking dish.

Step 2 Direction Photo

2Top with half of the tortilla chips or half of the corn tortillas.

Step 3 Direction Photo

3Top with all of the cheese and onions.

Step 4 Direction Photo

4Top with the rest of the tortilla chips or corn tortillas.

Step 5 Direction Photo

5Pour the rest of the chili mixture on top of the chips and bake covered for 30 minutes.

Step 6 Direction Photo

6Once out of the oven top with chopped lettuce, tomato, olives. Drizzle dressing over the top and enjoy!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Dairy
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtags: #ranch, #cheesy, #chili