Description
This easy Lazy Enchiladas recipe features tender corn or flour tortillas filled with a flavorful meat or bean mixture, smothered in rich enchilada sauce and melted cheese. Baked to perfection in under an hour, it’s a comforting Mexican-inspired meal perfect for busy weeknights or casual gatherings. Customize with your favorite toppings like sour cream, avocado, and cilantro for a delicious and satisfying dinner.
Ingredients
Scale
Enchilada Filling
- 1 lb ground beef, chicken, or turkey (or black beans for a vegetarian option)
- 1 small onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Assembly
- 8 small corn or flour tortillas
- 1 can (10 oz) red enchilada sauce (or green enchilada sauce if preferred)
- 1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
Toppings (optional)
- Sour cream
- Chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook the Filling: In a large skillet over medium heat, cook the ground meat or black beans with the chopped onion. Break up the meat as it cooks. Stir in cumin, garlic powder, chili powder, salt, and pepper. Continue cooking until meat is fully browned and cooked through, about 5-7 minutes.
- Prepare the Baking Dish: Pour about 1/2 cup of enchilada sauce into a 9×13-inch baking dish to evenly coat the bottom.
- Assemble the Enchiladas: Take one tortilla and spoon approximately 1/4 cup of the meat mixture into it. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, lining them side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas ensuring they are evenly covered. Sprinkle the shredded cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes, allowing the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Let the enchiladas cool for a few minutes before serving. Garnish with toppings such as sour cream, sliced avocado, cilantro, jalapeños, or diced tomatoes as desired.
Notes
- Use corn or flour tortillas based on your preference or dietary needs.
- For a vegetarian version, substitute ground meat with black beans.
- Adjust spices to taste for desired heat level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add vegetables to the filling like bell peppers or corn for extra nutrition.
