Description
This Lazy Enchiladas recipe is a quick and flavorful twist on traditional enchiladas, perfect for busy weeknights. Ground meat or black beans are seasoned and cooked with spices, then rolled in tortillas, covered in enchilada sauce and cheese, and baked until bubbly. Serve with fresh toppings like sour cream, avocado, and cilantro for a comforting Mexican-inspired meal.
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 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
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 into small pieces as it cooks. Add cumin, garlic powder, chili powder, salt, and pepper, stirring to combine. Cook until the meat is fully browned, about 5-7 minutes.
- Prepare the Baking Dish: Pour about 1/2 cup of enchilada sauce into a 9×13-inch baking dish, spreading it evenly to coat the bottom.
- Assemble Enchiladas: Spoon about 1/4 cup of the cooked filling onto a tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas, lining them up side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the shredded cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly with a slight golden crust.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Add your favorite toppings such as sour cream, sliced avocado, chopped cilantro, sliced jalapeños, or diced tomatoes for extra flavor and freshness.
Notes
- You can substitute ground meat with black beans for a vegetarian version.
- Use corn tortillas for a gluten-free option.
- Adjust the spice level by adding more or less chili powder or jalapeños.
- Make ahead and refrigerate assembled enchiladas before baking to save time.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
