Description
This Lazy Enchiladas recipe offers a quick and easy way to enjoy classic Mexican-inspired flavors with minimal prep. Using simple ingredients like tortillas, ground meat or beans, and enchilada sauce, you can create a comforting, cheesy dish perfect for weeknight dinners. Baked to bubbly perfection and served with fresh toppings, these enchiladas are flavorful, satisfying, and versatile enough to suit your dietary preferences.
Ingredients
Scale
Enchiladas
- 8 small corn or flour tortillas
- 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
Cheese and Sauce
- 1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
- 1 can (10 oz) red enchilada sauce (or green if preferred)
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. Add ground cumin, garlic powder, chili powder, salt, and pepper, stirring well to combine. Cook until the meat is browned and fully cooked, approximately 5-7 minutes. Drain any excess fat if necessary.
- Prepare the Baking Dish: Pour about 1/2 cup of enchilada sauce into a 9×13-inch baking dish and spread it evenly to coat the bottom.
- Assemble the Enchiladas: Take one tortilla and spoon about 1/4 cup of the cooked meat mixture onto it. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process for all tortillas, arranging them side by side in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered. Sprinkle the shredded cheese evenly on top of the sauced tortillas.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the edges of the tortillas start to crisp slightly.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Top with sour cream, chopped cilantro, sliced avocado, jalapeños, and diced tomatoes as desired for extra flavor and freshness.
Notes
- For a vegetarian version, substitute the ground meat with black beans or your favorite plant-based protein.
- You can prepare the filling a day ahead and refrigerate to save time on a busy day.
- If you prefer spicier enchiladas, add extra chili powder or jalapeños in the filling or as a topping.
- Use corn tortillas for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
