The two things I love best about Mexican food are tortilla chips and enchiladas, but never did I dare to dream that they might unite as one… Until now. Here, in our Tortilla Chip Enchiladas they form a perfect union in an incredibly easy bake that feels a little bit indulgent and tastes entirely delicious. It’s the type of dish that’s easy on the cook – short ingredient list, quick prep – but is always a true crowd-pleaser.

There’s ground beef that’s seasoned with cumin and mixed with green chiles and salsa and then stirred together with lightly crushed tortilla chips, red enchilada sauce, and some Monterey Jack cheese. As you can probably imagine, it’s just the kind of zesty, hearty combination that sparks cravings long after you’ve tasted it.

A little more cheese on top and it’s ready to bake. It spends longer in the oven than you might think, about fifty minutes, but that gives the chips time to soften into something akin to corn tortillas again.

But never fear. The chips at the top remain crispy and crunchy as you could hope, so you get layers of texture as you bite into this. It’s quickly become one of my favorite dinners to throw together on a whim – it’s simple, humble comfort food with plenty of zesty flair and crunch.