Lazy Enchiladas
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Enchiladas are one of my favorite foods. It’s usually my go-to order at any Mexican restaurant. But rarely do I want to make them at home because, well, I’m lazy.
Que Lazy Enchiladas. Same incredible flavor, with gooey melty cheese and soft but crispy edged tortillas. Instead of rolling, we layer and it saves a boatload of time. I use red enchilada sauce but feel free to go with green if that’s what you love.
Serve with some Spanish rice for a complete meal or get some tortilla chips and dip the chips in. 🔥 So good.
Why you’ll love this recipe
- 23g of protein per serving.
- Enchiladas made easy.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this jalapeño popper shredded chicken wrap. See the recipe card below for the full ingredients list and instructions.
- Ground Beef: you can easily swap ground beef with ground turkey or ground chicken. To make this recipe even quicker of a prep, use store bought rotisserie chicken.
- Red Enchilada Sauce: you can use your favorite enchilada sauce brand or homemade enchilada sauce. Red or green will both work great! I like using Mild Old El Paso Red Enchilada Sauce.
- Diced Green Chilies: for that kick of spice.
- Taco Seasoning: homemade taco seasoning is a great macro friendly option. Of course, if you don’t have time, use your fav store-bought packet.
- Shredded Mexican Blend Cheese: lower the fat with reduced fat Mexican cheese.
- Flour Tortillas: I used Mission Flour Tortillas because they stay perfectly soft while baking and only crisp up on the edges. Use the standard size tortilla, not small taco size and not large burritos.
Variations
- My fav toppings: sliced black olives, chopped cilantro, red onion and sour cream.
- Top with Greek yogurt in place of sour cream for added protein.
Dietary Modifications
- For dairy-free, use a dairy-free cheese, such as Violife.
- For gluten-free, use a gluten-free tortilla.
How to make Lazy Enchiladas (a visual step-by-step guide):
Step 1: Preheat and Prep
Preheat oven to 375 degrees Fahrenheit. In a pan over medium heat, brown the ground beef and break into small pieces. Mix all seasonings in a small bowl and add water. Mix together to create a paste (image 1). Once the beef is almost cooked through, add the seasoning paste (image 2) and green chilies (image 3) to the beef and mix well to combine (image 4).
Step 2: layer enchilada casserole
Spray a 9 x 13 inch baking dish with non stick spray. Add a thin layer of enchilada sauce to the bottom (image 5) to help the tortillas avoid sticking to the pan. Layer 2 tortillas over the enchilada sauce (image 6), half the ground beef spread evenly over the tortillas, half the remaining enchilada sauce (image 7), half the cheese (image 8). Repeat. You will end up with cheese on the top.
Step 3: Bake
Once you have used all the ingredients in two layers (image 9). Add the dish to the oven and bake for 25 minutes until bubbly with slightly crispy edges (image 10). Cut through the tortillas and serve. Garnish with desired toppings.
Expert Tip!
This is great for meal prep! Note, the tortillas will get soggy after a few days but I love them that way. You can add them to another tortilla and wrap everything up if you want a little crunch.
Recipe FAQs
I always make these with my easy Spanish rice. Makes a complete meal and oh so delicious.
You have two options for making this head: prep your meat the night before and continue on with the recipe for a fresh version. Or you can cook the dish the night before and reheat in the oven covered in foil at 375 degrees Fahrenheit for 20 minutes until heated through.
Check out some of our other easy meals!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Lazy Enchiladas
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Ingredients
- 1 lbs. lean ground beef (96/4)
- 1 can Red Enchilada Sauce 19 oz. can
- 1 can diced green chilies 4.5 oz. can
- 1 cup Mexican Cheese, Shredded 112g
- 4 Super Soft Mission Flour Tortillas
Beef Seasoning
- 1 tbsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 2 tbsp. water
Instructions
- Pre heat the oven to 375F.
- In a pan over medium brown ground beef and break into small pieces. Mix all seasonings in a small bowl and add water. Mix together to create a paste. Once the beef is almost cooked through, add the seasoning paste to the beef and mix well to combine. Add green chilies and simmer everything together for a few minutes while you prep to layer your enchiladas.
- Spray a 9 x 13 baking dish with non stick spray. Add a thin layer of enchilada sauce to the bottom to help the tortillas avoid sticking to the pan.
- Layer enchiladas. 2 tortillas across the enchilada sauce, half the ground beef spread evenly over the tortillas, half the remaining enchilada sauce, half the cheese. Repeat.
- Once you have used all the ingredients in two layers. Add the dish to the oven and bake for 25 minutes until bubbly with slightly crispy edges. Cut through the tortillas and serve.
- Each serving is roughly 230 grams.
Easy, delicious and guilt-free! Can’t wait to purchase your cookbook.
Can you make it with gluten free tortillas?
Definitely!
Will make again, the flavor seemed to improve with leftovers. This seemed to have a lot of liquid (like enchilada soup in a casserole pan) however was perfect reheated & topped with Greek yogurt. Will definitely be used for meal preps!
Crazy easy and super tasty! This is a family favorite!
Yummy and super easy!!!
This recipe was delicious!! I loved how quick it was to throw together and it had great flavor!
Another winner! Love the flavors and simplicity of this recipe.
I don’t think I could love this recipe any more than I do!! It tastes fantastic; It’s so quick and easy; My entire family LOVES it!! One of my absolute favorites–it also heats up really well!
This was a huge hit in my house. Perfect for a before practice dinner for my two hockey boys. Easy to make and cleanup. ⭐️⭐️⭐️⭐️⭐️
Loved this recipe! I used 90% ground sirloin and added refried beans on each layer. Amazing for being so simple!!
Quick, easy and delicious! Thank you!
These were SOOO good, but my husband mentioned the tortillas were slimy. I didn’t mind it too much til he said something. What type of tortilla do you think would hold up better/get less soft if I tried again? Corn or whole wheat??
Hmm slimey is not a texture I’ve ever experienced with these lol. The tortillas I use, Mission Flour, are linked in the blog post. They should be soft like any enchilada.
Is ground garlic the same as garlic powder?
Yes, garlic powder.
What size Tortillas to use?
Standard size. Noted in the ingredients details in the post and linked. Thanks!
this recipe states one serving? how many serving is it? thanks.
The recipe is 6 servings total which is noted above the ingredients. This is not one serving.
Danielle, you’ve done it again! This is amazing! I added spinach and a couple other veggies and it’s so good! I will definitely be adding this to the rotation.