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Crispy Zero-Waste Tortilla Chip Enchilada Crust

crispy tortilla chip enchilada crust - featured image
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A quick and easy recipe that transforms leftover tortillas into a crispy, flavorful enchilada crust perfect for Cinco de Mayo celebrations, reducing food waste while adding a delicious crunch.

Ingredients

Scale
  • 6–8 corn tortillas (preferably slightly stale or day-old)
  • 2 tablespoons olive oil (or any neutral oil like avocado oil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of cayenne pepper for extra heat
  • Optional: fresh chopped cilantro stirred into the filling

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Crumble the tortillas into small pieces about 1-inch chunks.
  3. In a medium bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, chili powder, salt, and pepper. Stir until blended.
  4. Add the tortilla chunks to the bowl and gently toss until all pieces are coated evenly with the seasoned oil. Let sit for 5 minutes.
  5. Transfer the tortilla mixture to a 9×13-inch baking dish or cast-iron skillet. Press the pieces firmly into an even layer covering the bottom and slightly up the sides.
  6. Bake the crust for 12-15 minutes until edges turn golden and crispy.
  7. Remove the crust from the oven and spoon your prepared enchilada filling over the crust. Spread evenly but do not overload.
  8. Return the pan to the oven and bake for another 20-25 minutes at 375°F (190°C) until the filling is hot and bubbly and crust edges are deeply golden.
  9. Let the enchilada crust cool for 5-10 minutes before slicing and serving.

Notes

Use slightly stale or day-old tortillas for better crispness. Press the crust firmly to form a solid base. If edges brown too quickly, tent with foil midway through baking. Let crust cool before slicing to prevent crumbling. For extra crunch, broil for 1-2 minutes at the end, watching closely.

Nutrition

Keywords: tortilla chip crust, zero waste, enchiladas, Cinco de Mayo, crispy crust, leftover tortillas, gluten-free, vegetarian, vegan

Find it online: https://lumalunch.com/crispy-zero-waste-tortilla-chip-enchilada-crust-easy-recipe-for-cinco-de-mayo/