Description
This Lazy Enchiladas recipe is a quick and delicious weeknight meal featuring flavorful seasoned ground meat or black beans wrapped in tortillas, smothered with rich enchilada sauce and melted cheese, then baked to perfection. Easy to prepare and perfect for a cozy dinner, it can be customized with your favorite toppings like sour cream, avocado, and cilantro.
Ingredients
Scale
Enchiladas
- 8 small corn or flour tortillas
- 1 lb ground beef, chicken, or turkey (or black beans for a vegetarian option)
- 1 small onion, chopped
- 1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
- 1 can (10 oz) red enchilada sauce (or green if preferred)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Toppings (optional)
- Sour cream
- Chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
- Cook the Filling: In a large skillet over medium heat, cook the ground meat or black beans along with the chopped onion. Break up the meat as it cooks. Stir in ground cumin, garlic powder, chili powder, salt, and pepper. Continue cooking until the meat is browned and fully cooked, about 5-7 minutes.
- Prepare the Enchiladas: Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to cover the base.
- Fill and Roll Tortillas: Take one tortilla and spoon about 1/4 cup of the cooked meat mixture onto it. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this with the remaining tortillas, arranging them side by side in the dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the packed tortillas, ensuring they’re well-covered. Then sprinkle the shredded cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Let the enchiladas cool for a few minutes before serving. Add your desired toppings such as sour cream, chopped cilantro, sliced avocado, jalapeños, or diced tomatoes for extra flavor and texture.
Notes
- You can substitute the ground meat with black beans for a vegetarian version.
- Feel free to use either corn or flour tortillas depending on your preference.
- The recipe works well with either red or green enchilada sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Adjust the spice level by adding more or less chili powder and jalapeños.
