Yield:
6 Servings
Prep Time:
15 Minutes
Cook Time:
45 – 50 Minutes
Category
Lunch + Dinner
Calories:
246.6
Carbs:
32.1
Fat:
7.4
Fiber:
5.3
Protein:
12.9
WW Points:
6
ingredients
18 corn tortillas – cut into 1” squares
½ (6 oz) can black olives, sliced
½ medium brown onion, diced small
6 oz shredded mixed cheese
20 oz red enchilada sauce
directions
Step 1:
Preheat both the air fryer and oven to 375°F. Lightly spray the tortilla pieces with avocado oil and air-fry for 5–10 minutes, tossing every few minutes to ensure even crispness. Depending on the size of your air fryer, you may need to work in batches.
Step 2:
Lightly coat a 9x13 casserole dish with avocado oil. Spread a thin layer of red sauce on the bottom. Add one-third of the tortilla chips, one-third of the onion and olives, and one-third of the cheese. Repeat the layers twice more, finishing with cheese on top.
Step 3:
Bake for 25 – 30 minutes, or until the cheese is melted and the sauce is bubbling. Let rest for about 5 minutes before cutting and serving.
Step 4:
Serve with Spanish rice and beans, and top each portion with a dollop of sour cream, if desired.