Lazy Enchiladas
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Why you’ll love this recipe
- These lazy enchiladas take under 40 minutes start to finish with minimal ingredients.Â
- Easy assembly and no tortilla rolling required.
- These enchiladas are family friendly. Both kids and adults love them.
- If needed this recipe can be adapted to dairy free or gluten free.
- This meal is macro friendly and only 300 calories per serving.
- Great for leftovers and meal prep as they reheat wonderfully.
Can you make this ahead of time?
These lazy enchiladas reheat well and store in the fridge perfect for busy weeknights. Whether you’re running to soccer practice or coming home from a long day at the office, these delicious enchiladas leftovers can go directly in the microwave and will taste even better the next day.
You can prep your meat the night before and toss everything together last minutes for a meal in under 30 minutes. 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.
How to make this gluten and dairy free
Substitute with your favorite dairy free cheese shreds and gluten free tortillas. Violife has a great dairy free cheese shred and Mission also makes a gluten free tortilla option.
Ingredients and Substitutes:
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.
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 & Taco Seasonings: omit green chilies as needed. For this recipe you can use the seasonings listed or your favorite store bought or homemade taco seasoning. Homemade taco seasoning is a great macro friendly, low to no sugar option.
Cheese: lower the fat with reduced fat Mexican cheese. You can also use dairy free cheese to make this recipe dairy free.
Flour Tortillas: my favorite tortillas for this recipe are Mission Flour Tortillas. They stay perfectly soft while baking and only crisp up on the edges. This recipe uses the standard size tortilla, not small taco size and not large huge burritos. One tortilla is 140 calories (4 P / 24 C / 3 F). Swap with your favorite flour tortillas or gluten friendly option. You can use carb smart tortillas or gluten free tortillas. The macros will change.
Toppings: top with sliced black olives, chopped cilantro, red onion and sour cream. You can also top with Greek Yogurt in place of sour cream for added protein.
Step by Step Instructions:
Step 1
Prep and Pre Heat: Pre heat oven to 375 degrees Fahrenheit. 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 and green chilies to the beef and mix well to combine.
Step 2
Prep baking dish: Spray a 9 x 13 inch 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.
Step 3
Layer enchiladas: Layer enchiladas. 2 tortillas over the enchilada sauce, half the ground beef spread evenly over the tortillas, half the remaining enchilada sauce, half the cheese. Repeat. You will end up with cheese on the top.
Step 4
Bake: 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.
Step 5
Serve: Each serving is roughly 231 grams. Garnish with desired toppings.
What to serve with enchiladas
These lazy enchiladas are great as a stand alone meal, however you can add traditional side dishes like beans and rice or my Easy Spanish Rice.
If you like this recipe be sure to check out some of our other easy meals!
Lazy Enchiladas
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Lazy Enchiladas
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!