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.
Loved this one! My 7 year old daughter said this is what she wants for her birthday dinner in April!
I love enchiladas but HATE rolling them up! This makes it so I don’t have to and it’s delicious! PERFECT! Don’t change a thing! All of your recipes are a hit in our house!
I’ve made this twice in the past few weeks and it’s SO good and SO easy! Thank you for your macro-friendly recipes! I love trying new ones!
This is so good. I used corn tortillas instead of flour, because I had them in the house but they worked just as well!
This has become a regular at my house! I like to use 1 small can of mild and 1 small can of hot enchilada sauce and it adds the perfect kick! If we don’t have green chilies handy I’ve used a chopped onion and it still tasted great! I like to top it with plain greek yogurt or sour cream. I would give this a million stars if I could!
Love the swap!
This has become a staple in our families meal rotation. It’s an easy option on those nights with little time and I often prep the meat before hand so it’s an even quicker assemble and throw it in the oven. I also toss in whatever veggies I have on hand and serve over a bed a lettuce, topped with plain Greek yogurt to make it a single dish meal. So good!!
Sooooo delicious and simple!! Added black beans and made a crema with avocado, cottage cheese, lime, and cilantro to top it off. Will def add to the regular rotation, we love your recipes!!
Love the additions!
Can you do steps 1-4 the night before and wait to cook it until the next day?
I personally wouldn’t add the tortillas as they’d get pretty soggy overnight. You could cook the meat and have everything ready to layer.
This is one of our favorite recipes! I know it’s always going to be a hit for dinner! Not to mention it’s quick and easy!!
Loved this recipe! Kids would have liked it too had I paid attention to the heat on the enchilada sauce. PSA to Moms: use mild enchilada sauce. Besides my one mistake, the recipe was delish and I will definitely make again.
Easiest recipe ever! This is a repeat in my house!
So easy & delicious! One of our favorites for sure. I usually add black beans, corn & zucchini to the recipe.
Yummy add ins!!
If you’re debating on making this recipe, just go for it, you won’t be disappointed. Love how easy this is to make, great macros, makes plenty, and the leftovers somehow get even better. Highly recommend!!
I have checked and double checked everything I did and cannot find that I did anything wrong but something was off. It seemed to have way too much spice to it. I don’t know if maybe it was the enchilada sauce I used or what. All of my ingredients were fresh too so nothing was spoiled. But myself, my husband, and my son had a hard time eating it. Will try again with a different sauce and less spice.
Hmmm .. sounds like you used a super hot enchilada sauce or accidentally did the wrong measurements of spices because this is definitely not a overly spicey dish.
Make sure you’re getting mild enchilada sauce
Yes! If you’re not a fan of hot, definitely go with mild!
Just inhaled a serving of these and have to refrain myself from eating the entire pan. I added corn and black beans and am so excited for leftovers! Thank you for sharing such a delicious and easy recipe!