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Lazy Enchiladas

A quick and satisfying meal featuring cheesy enchiladas filled with beef or chicken, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 lb ground beef or shredded cooked chicken Use cooked chicken for a quicker option.
  • 1/2 cup onion, diced
  • 2 cups enchilada sauce
  • 2 cups shredded cheese Choose your favorite cheese.
  • 8 pieces flour tortillas Corn tortillas can be used for a gluten-free option.
Optional Ingredients
  • 1 cup black beans Optional for added protein.
  • 1 cup corn Optional for added sweetness.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the diced onions and cook until they are translucent.
  3. Add the ground beef or shredded chicken to the skillet and cook until browned or heated through. Season with salt and pepper.
  4. In a separate bowl, mix the enchilada sauce with black beans and corn if you are using them.
Assembly
  1. Spread a little of the sauce mixture on the bottom of a baking dish.
  2. Take a tortilla, add some of the meat mixture, roll it up, and place it seam side down in the baking dish. Repeat this with the remaining tortillas.
  3. Pour the remaining sauce mixture over the enchiladas and sprinkle with cheese.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  2. Let the dish sit for a few minutes before serving.

Notes

Serve warm with sour cream, avocado slices, or fresh cilantro. Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place in the oven at 350°F (175°C) or microwave until warm. Use leftover rotisserie chicken and adjust cheese based on preferences for variations.