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Wine goes just fine with tortilla chips. You just have to pair it properly. Tannins don't go with salty so no big reds. You don't want a high alcohol 'hot' wine. A bit of residual sweetness to blend with spicy. You have to match the acid balance. Chips & salsa, a good riesling works. A Spanish fruit bomb or a Beaujolais would work.
Other than pizza/Italian sitting at the bar, I don't usually drink beer with food other than bar crunchies.
It was a sauvignon blanc. It was what I had open. I didn't choose it to go with the enchiladas.
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