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.
This meal is a weeknight staple for me!! Such a great, high protein go-to dinner when I don’t know what to cook! I used to make enchiladas the non-lazy way until I found this gem. Why make a big mess, use MORE tortillas and get nearly the same result for way less calories?? This recipe is genius and has been on repeat in my house for at least a year, so thought it was way overdue to leave a review!
LOVE THIS. I’m with you on the less mess is the WAY TO LIVE.
I turned this into 4 portions instead of 6 but WOW this will be a recurring dish for me. So easy and flavorful
Thank you for the review!
Made this in an 8×8 and cut into 4 servings for meal prep. Also used carb smart tortillas and only 10oz of enchilada sauce. It’s delicious and has reheated perfectly for meal prep lunches all week! 100% will make again!
Thanks for the review! I use this for meal prep often, too. It’s so easy!
This could not be any easier if you tried! We topped with some plain Greek yogurt, green onions, and cilantro!
This is a weekly staple for me! I add onions and peppers for some extra veggies, it is delicious I never get sick of it! Both my sisters now make it weekly as well, their kids love it! thanks for the amazing recipes!
Amazing!! 🫶🏻
This was, in a word, AMAZING. I veganized it by subbing TVP for the ground beef and using plant-based cheese, and it was just sooo good. This is our new treat meal.
Love that!!
I’m going to try this this week. Have you ever used chicken instead of beef?
So easy. Perfect for a weeknight dinner. Love it
So good! Had to cook a little longer for dairy free cheese to melt but love it 🙂 added black beans and zucchini!
Happy to hear it worked well for you with DF cheese!
Love!! This recipe is so easy and I know I can count on it for a macro friendly recipe when I don’t have a ton of time to prep dinner. My boyfriend and I both love this recipe!
So glad you both love it! Thank you!
I forgot to leave a rating but I give this 5 stars!
I’ve made this twice now. The way the recipe is prescribed is amazing on its own. I used Siete red enchilada sauce, so good. The 2nd time I added some refried beans to add fiber, and wow, was that good. Next time I’ll add some bell peppers and maybe small chopped zucchini or riced cauli for hidden veggies. I’m hooked on your recipes, Danielle, they’re all so good!!
SO happy you love it and you’re able to make all these changes to switch it up!! Thank you!
Easy and delicious!
This is a weekly staple for us! SO easy and quick. Even better reheated the next day!