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
