A delightful twist on the classic enchilada casserole, featuring layers of cheesy goodness and crunchy nachos.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Crumble about two-thirds of the nacho chips into a large mixing bowl.
Break the chips into bite-sized pieces for better layering.
Add the diced onion, enchilada sauce, tomato sauce, and half of the shredded cheese to the bowl. Mix well.
Mix thoroughly to ensure the sauce coats all the ingredients evenly.
Spread the mixture into an 8x11-inch casserole dish.
Press the mixture down gently to create an even layer.
Bake in the preheated oven for 20 minutes.
Check halfway through to ensure the edges are not over-browning.
Remove the dish from the oven and spread the sour cream evenly over the top. Sprinkle with the remaining nacho chips and cheese.
Spread the sour cream gently to avoid disturbing the base layer.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent overcooking.
Serve warm and enjoy your delicious Cheesy Nacho Enchilada Bake.
Garnish with fresh cilantro or diced green onions for added flavor.
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