Enchilada Casserole with Way Better Snacks

Enchilada CasseroleThis recipe comes from my Mom’s book. I’m not sure where she ever picked this up — probably from someone at church, after they brought the dish to potluck. Anyway it became a family staple.

The great thing about this Enchilada Recipe, is that it’s a good way to use up the rest of the tortilla chips in the bag.  You know, the ones that are too crumbled to scoop up salsa. Though I don’t have that problem with Way Better Snacks Chips — they are pretty think and don’t crumble easily.

Enchilada Casserole

Heat oven to 350 degrees.

Saute:
1 Onion, chopped
1 Green Pepper, chopped

Add & Simmer for 5 minutes:
1 can Evaporated Milk
2 cans Cream of Mushroom Soup
3/4 cup Rotel Tomatoes (or hot sauce)

  1. Pour over crushed Way Better Snacks’ chips (2-3 handfuls).
  2. Stir chips in.
  3. Bake 350 degrees for 35-40 minutes
  4. Let cool 15 minutes before serving.
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Way Better Snacks — One of the Best Tortilla Chips on the Market

Not often do I come across a new chip and think “Amazing!”

That was my first thought when I starting munching on the new chips from Way Better Snacks. I was intrigued that these chips are made with sprouted grains vs. the usual corn tortilla chips I’m used to buying. I was even more impressed with the simple ingredient list on the back of each bag.  I could pronounce each ingredients and actual knew what was being listed.

The ingredients for the Sweet Potato Tortilla Corn Chips consist of: Stone Ground Corn, High Oleic Sunflower and/or Safflower Oil, Sweet Potato,Organic Sprouted Quinoa, Organic Sprouted Chia Seed,  Pure Sea Salt.

I also liked the nutritional value for each serving.  Each serving is 11 chips; 130 Calories; 7g fat; 0.5g Saturated fat; 2g fiber; 0g Sugar; 2g Protein.

I wasn’t the only fan who liked these chips. My family did too. One evening my boys hung out on the deck eating a variety of Way Better Snacks. My four and two year old gobbled them down.  In fact the oldest told his Dad to “get his own” when my husband dipped his hand into the 4 year old’s bag.  We had a lot of find trying different salsa’s and seasoning with the chips.

These chips are hearty. Not only are they wholesome, they are thick too.  Take a avocado straight from it’s skin and spread it onto one of these chips, and they won’t break. Making it wonderful to use for appetizers.

What makes these chips better, (according to the company), is that sprouting has been known to enhance the bioavailability of nutrients and aid in digestion. When germination occurs, “anti-nutrients” such as phytic acid and enzyme inhibitors are reduced or eliminated. Every serving has over 400 mg of Omega 3 essential fatty acids. The broccoli and radish seeds contain sulforaphane glucosinolate, the natural antioxidant found in broccoli.

But here is what’s best about Way Better Snacks — all their chips are:

All Natural
Vegan
Certified Gluten Free
Non GMO
Certified Kosher
Excellent Source of Whole Grains
Low Sodium
Contains: No Trans Fat, Artificial Colors, Flavors or Preservatives

Honestly I can’t think of a chip that’s more perfect.

Over the next few days I’ll be posting some recipes that go wonderfully with Way Better Chips. So be sure to check back to get some new ideas to use with this tortilla chip of the future.

Way Better Snacks provided the product for review however all opinion are 100% The Hip Vegetarian’s.

Way Better Snacks come in six different flavors: No Salt Naked Blues; Simply Sweet Potato; Simply Sunny Multi-Grain; Simply Beyond Black Bean; Simply Unbeatable Blues; Simply So Sweet Chili. Photo: