These lazy enchiladas are the ultimate weeknight dinner hack—no rolling required! Just layer seasoned beef, tortillas, enchilada sauce, and cheese for a simple, satisfying meal that comes together fast and tastes like you worked all day.
Why You’ll Love This Recipe
- No-Fuss Prep – Just layer and bake—no rolling needed.
- Big Flavor, Minimal Effort – Packed with spices, cheese, and sauce.
- One-Dish Wonder – Easy cleanup and fewer dishes.
- Customizable – Make it your own with toppings or ingredient swaps.
- Perfect for Busy Nights – On the table in just over 30 minutes.
Ingredients
- 1 lb lean ground beef (96/4)
- 1 (19 oz) can red enchilada sauce
- 1 (4.5 oz) can diced green chilies
- 1 cup shredded Mexican cheese blend (112g)
- 4 super soft flour tortillas
For the seasoning paste:
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons water
Directions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat, breaking it into crumbles.
- In a small bowl, combine cumin, smoked paprika, garlic powder, chili powder, and water to form a paste.
- Add the paste and green chilies to the beef. Stir well and simmer for 2–3 minutes.
- Spray a 9×13-inch baking dish with non-stick spray. Spread a few tablespoons of enchilada sauce on the bottom.
- Lay down two tortillas, then half of the beef mixture, half of the remaining enchilada sauce, and half of the cheese.
- Repeat with the remaining tortillas, beef, sauce, and cheese.
- Bake uncovered for 25 minutes until cheese is bubbly and golden.
- Let rest 5 minutes before slicing. Serve warm with optional toppings like sour cream, jalapeños, or cilantro.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 301 kcal per serving
Variations
- Cheesy Chicken Version: Use shredded chicken instead of beef.
- Spicy Twist: Add jalapeños or use a hot enchilada sauce.
- Vegetarian: Swap beef for black beans and corn.
- Low-Carb: Use low-carb tortillas or zucchini slices.
- Creamy Option: Add a layer of sour cream between the beef and cheese.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze baked portions in foil-wrapped containers for up to 2 months.
- Reheating: Reheat in the microwave or oven until heated through.
FAQs
Can I make this ahead of time?
Yes, you can assemble it in advance and bake it when you’re ready.
What tortillas work best?
Flour tortillas give a softer bite, but corn tortillas also work great.
Can I use pre-made taco seasoning?
Yes, replace the paste with 1–2 tablespoons of taco seasoning.
How do I make this spicier?
Add diced jalapeños or crushed red pepper to the beef mixture.
Can I freeze leftovers?
Absolutely! Freeze individual slices for easy reheating.
What cheese should I use?
A Mexican blend melts best, but cheddar or Monterey Jack work too.
How do I avoid soggy tortillas?
Use slightly toasted tortillas or less sauce between layers.
Can I add veggies?
Yes! Sautéed peppers, onions, or corn work well.
Is this gluten-free?
Only if you use certified gluten-free tortillas and sauce.
What toppings go well with this?
Try sour cream, avocado, green onions, or hot sauce.
Conclusion
Lazy Enchiladas are a game-changer for quick and easy weeknight dinners. With layers of spiced beef, gooey cheese, and rich sauce, it’s a no-fuss dish everyone will love. Make it your own with fun toppings and enjoy comfort food made simple!
Print
Lazy Enchiladas!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These lazy enchiladas are a cheesy, beefy, no-roll dinner hack—easy to layer, quick to bake, and packed with bold, satisfying flavor.
Ingredients
1 lb lean ground beef (96/4)
1 (19 oz) can red enchilada sauce
1 (4.5 oz) can diced green chilies
1 cup shredded Mexican cheese blend (112g)
4 super soft flour tortillas
For the seasoning paste:
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons water
Instructions
Preheat oven to 375°F (190°C).
Brown the ground beef in a skillet over medium heat, crumbling it as it cooks.
Mix cumin, paprika, garlic powder, chili powder, and water into a paste.
Stir paste and diced green chilies into the beef; simmer for 2–3 minutes.
Spray a 9×13-inch baking dish with non-stick spray and add a few tablespoons of enchilada sauce.
Layer 2 tortillas, half of the beef, half the remaining enchilada sauce, and half the cheese.
Repeat with remaining tortillas, beef, sauce, and cheese.
Bake uncovered for 25 minutes until bubbly and golden.
Let rest for 5 minutes before slicing. Serve warm with sour cream, jalapeños, or cilantro if desired.
Notes
- Substitute ground turkey or black beans for a lighter or vegetarian version.
- Great for leftovers and next-day lunches.
- Add corn, black olives, or diced bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
