Step 1

Preheat oven to 350 F.

Step 2

In a large nonstick skillet or Dutch oven (ceramic or enamel lined), over medium heat, sauté the onions and bell peppers until softened (5-9 minutes). If the veggies start to stick add a few tablespoons of water and water sauté until soft.

Step 3

Add all the remaining ingredients (except the tortillas and toppings).

Step 4

Stir well and then bring to a boil, then immediately reduce the heat to a simmer. Cook for 10 minutes.

Step 5

In the meantime, slice 8 or 9 corn tortillas into half, then cut each half into one inch width strips. Place on a parchment paper lined baking sheet and toast in the oven for approx. 5 minutes

Step 6

After 5 minutes, check the oven to see if the tortilla strips are lightly browned and crunchy. If not, leave in for another minute or so.

Step 7

Test the seasonings of the enchilada skillet; add more salt and seasonings to taste (if needed).

Step 8

Once the skillet enchilada flavors marry (after 10 minutes), add all the toasted tortilla chips and mix well to coat all the tortilla chips, cook the mixture for approx. 2-3 minutes.

Step 9

Serve immediately.

Step 10

Top with your favorite toppings.