Description
These Lazy Enchiladas are a quicker and simpler take on the classic enchilada recipe. With fewer steps and ingredients, you can still enjoy the cheesy, saucy goodness of enchiladas in no time!
Ingredients
Scale
For the 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 cup shredded cheese (cheddar, Mexican blend, or your favorite)
- 1 can (10 oz) red enchilada sauce (or green if preferred)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Filling:
- In a large skillet, cook the ground meat (or black beans) and chopped onion over medium heat. Break up the meat into small pieces as it cooks. Add the cumin, garlic powder, chili powder, salt, and pepper, and stir to combine. Cook until the meat is browned and fully cooked, about 5-7 minutes.
- Prepare the Enchiladas:
- In a 9×13-inch baking dish, pour about 1/2 cup of the enchilada sauce to cover the bottom of the dish.
- Take a tortilla, spoon a portion of the cooked meat mixture (about 1/4 cup), and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish.
- Repeat with the remaining tortillas, placing them in the dish next to each other.
- Top with Sauce and Cheese:
- Once all the tortillas are rolled and placed in the dish, pour the remaining enchilada sauce over the top of the tortillas. Make sure they are well-covered with sauce.
- Sprinkle the shredded cheese evenly over the top.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the enchiladas cool for a few minutes before serving. Add your desired toppings, such as sour cream, avocado, or cilantro.
Notes
- Meat Substitutes: You can use ground turkey, chicken, or even a plant-based meat substitute for a lighter option. Black beans or refried beans work well for a vegetarian version.
- Extra Veggies: Add sautéed bell peppers, zucchini, or spinach to the filling for extra vegetables.
- Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40 mg