Some nights you want enchiladas… without actually making enchiladas. No rolling. No toothpicks. No tortillas tearing right when you’re almost done.
That’s where lazy enchiladas come in. You get all the cozy, saucy, cheesy goodness of a classic enchilada dinner, but you build it like a casserole—quick layers, into the oven, and dinner’s handled.
This is the kind of recipe that saves a weeknight. It’s filling, easy to tweak for picky eaters, and it reheats like a dream.
YOU WILL LOVE THESE LAZY ENCHILADAS
FAST AND NO-FUSS: No rolling each tortilla. Just layer, bake, and scoop.
FAMILY-FRIENDLY: Mild enough for kids, easy to spice up for adults.
BUDGET-HELPER: A little meat plus beans and tortillas stretches into a full pan.
GREAT FOR LEFTOVERS: The flavors settle in overnight and taste even better.
FREEZER-FRIENDLY: Perfect for meal planning when you want a backup dinner.
WHAT ARE LAZY ENCHILADAS?
Lazy enchiladas are basically enchiladas in casserole form. Instead of filling and rolling tortillas one at a time, you layer tortillas, seasoned filling, enchilada sauce, and cheese in a baking dish. It bakes up bubbly and sliceable, kind of like a lasagna—but with big enchilada flavor.
And the best part? You still get those saucy tortilla edges and the melty cheese pull. You just get there faster.
If you’ve ever had a night where you started rolling enchiladas and thought, “Why did I do this to myself?”… this recipe is for you.
LAZY ENCHILADAS INGREDIENTS
This recipe sticks to simple grocery-store staples. Nothing fancy. It’s all about smart shortcuts that still taste like you cooked all afternoon.
You’ll need:
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1 tablespoon olive oil
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1 pound lean ground beef
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1 small yellow onion, diced
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2 teaspoons minced garlic
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1 packet taco seasoning (or 2 tablespoons homemade)
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1 (4-ounce) can diced green chiles
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1 (15-ounce) can black beans, drained and rinsed
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1 cup frozen corn (or canned, drained)
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2½ cups red enchilada sauce
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10 to 12 corn tortillas (or small flour tortillas)
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3 cups shredded Mexican cheese blend, divided
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Salt and black pepper, to taste
Optional toppings (but honestly, they make it extra good): shredded lettuce, diced tomatoes, sliced green onions, cilantro, sour cream, avocado, jalapeños, lime wedges.
A quick note on tortillas
Corn tortillas give you that classic enchilada flavor. They also soak up sauce in the best way. Flour tortillas work too, especially if that’s what you’ve got, but the final texture will be softer and more “creamy casserole” than traditional enchiladas.
Both are delicious. Different vibe.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
One reason this dish is such a repeat recipe? It’s super flexible.
MEAT: Ground turkey or ground chicken works great. Rotisserie chicken (shredded) is even faster. If you’re using leftover cooked chicken, skip browning and just warm it in the sauce and seasonings so it doesn’t taste flat.
BEANS: Black beans are my go-to, but pinto beans are just as good. Not a bean fan? Leave them out and add an extra ½ pound of meat, or toss in more corn and peppers.
VEGGIES: Add diced bell pepper with the onion. Stir in a handful of spinach at the very end. Or mix in zucchini (shredded and squeezed dry) if you’re trying to add more veggies without anyone noticing.
SAUCE: Red enchilada sauce is classic. Green enchilada sauce makes a brighter, tangier version. You can also use half enchilada sauce and half salsa for more texture.
CHEESE: Mexican blend is easy, but cheddar, Monterey Jack, pepper Jack, or a mix all work. If you like a little heat, pepper Jack is the move.
SPICE LEVEL: Use mild taco seasoning and mild chiles for a gentle pan. Want heat? Add diced jalapeño, a pinch of cayenne, or hot enchilada sauce.
CREAMY OPTION: Stir ½ cup sour cream into the meat mixture after it comes off the heat. It turns the filling creamy and rich, almost like a layered chicken enchilada casserole vibe—except we’re using beef here. It’s good.
HOW TO MAKE LAZY ENCHILADAS
This is a simple build-and-bake dinner. The key is making sure every tortilla layer gets a little sauce so nothing dries out.
STEP ONE: Prep the oven and pan
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
STEP TWO: Cook the filling
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until it’s mostly browned, breaking it up as you go. Add onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds.
Sprinkle in taco seasoning. Stir well so the meat gets evenly coated.
STEP THREE: Add the mix-ins
Stir in the diced green chiles, black beans, and corn. Cook for 2 minutes, just until everything is warmed through.
Taste it. Add a pinch of salt or pepper if needed. (Some taco seasoning packets are salty, so taste first.)
OUR RECIPE DEVELOPER SAYS
If you’re using very lean ground beef, add a splash of enchilada sauce into the skillet after seasoning. It keeps the filling from tasting dry once it bakes.
STEP FOUR: Build the layers
Pour about ½ cup enchilada sauce into the bottom of the baking dish and spread it out.
Add a layer of tortillas (overlap slightly). If you’re using corn tortillas, it’s normal to tear a couple to fit the edges.
Add half of the meat mixture. Spoon ¾ cup enchilada sauce over top. Sprinkle with 1 cup shredded cheese.
Repeat: tortillas, remaining meat mixture, another ¾ cup sauce, and 1 cup cheese.
Finish with one more layer of tortillas, the remaining sauce, and the last 1 cup cheese.
PRO TIP:
If your tortillas feel stiff, warm them for 10 to 15 seconds in the microwave (wrapped in a damp paper towel). They’ll bend easier and layer neatly.
STEP FIVE: Bake
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake another 10 to 15 minutes, until the cheese is melted and bubbling around the edges.
STEP SIX: Rest, then serve
Let the casserole sit for 10 minutes before slicing or scooping. This little rest time helps it set up so you don’t end up with a soupy scoop (unless that’s what you want—no judgment).
HOW TO KEEP YOUR ENCHILADA CASSEROLE FROM GETTING SOGGY
Soggy enchiladas usually come from too much sauce or tortillas that turn to mush.
Here’s how to get that perfect soft-but-not-wet texture:
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Don’t drown each layer. You want sauce on every layer, but not pooling like soup.
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Use corn tortillas if you can. They hold up better.
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Let it rest before serving. The tortillas soak up sauce as it cools a bit.
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Drain watery add-ins. If you add salsa, pick a thicker one. If you add tomatoes, drain them.
If you love super saucy enchiladas, you can absolutely add more sauce. Just know the texture will be more scoopable than sliceable. Still amazing.
TROUBLESHOOTING LAZY ENCHILADAS
Sometimes you pull the pan out and it’s not exactly how you pictured it. Easy fixes.
Too watery:
Let it rest longer. If it’s still loose, serve it with a slotted spoon. Next time, reduce sauce slightly or use thicker salsa.
Too dry:
Drizzle extra warmed enchilada sauce over each serving. Next time, add a bit more sauce between layers.
Cheese browning too fast:
Cover loosely with foil for the last 10 minutes and uncover at the end.
Tortillas tearing while layering:
Totally normal. Tear and patch like you’re making a tortilla quilt. Once it bakes, nobody will know.
HOW TO SERVE LAZY ENCHILADAS
This is a big, cozy, scoop-and-serve kind of dinner.
Top each portion with shredded lettuce and diced tomatoes for crunch. Add sour cream for creaminess. A little avocado makes it feel restaurant-level with almost no effort.
If you want to make it feel extra complete, set out a small “toppings bar” and let everyone build their own plate. It’s easy. It looks nice. And it keeps the peace at dinner.
WHAT TO SERVE WITH ENCHILADAS
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Simple side salad: crisp greens with a quick lime dressing
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Mexican-style rice: something fluffy to soak up extra sauce
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Refried beans or black beans: if you want a super hearty plate
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Corn salad: sweet and fresh next to the rich casserole
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Chips and salsa: always a win, especially for a casual dinner night
HOW TO STORE LAZY ENCHILADAS
This recipe is fantastic for leftovers. It reheats well, and the flavors deepen after a day in the fridge.
MAKE AHEAD
Assemble the casserole up to 24 hours ahead. Cover tightly and store in the fridge. When you bake it, add about 10 extra minutes to the covered bake time since it’s starting cold.
If you want the very best tortilla texture, you can also prep the filling and shred the cheese ahead of time, then assemble right before baking. That takes about 5 minutes when everything’s ready.
IN THE FRIDGE
Store leftovers in an airtight container for 3 to 4 days.
IN THE FREEZER
Freeze leftovers in individual portions (best for easy lunches). Wrap well and store for up to 2 months.
You can also freeze the whole pan. If you do, line the dish with foil first, assemble, freeze solid, then lift the foil “block” out and wrap it tightly. When you’re ready, thaw in the fridge overnight and bake in a dish.
REHEATING
Oven: Cover with foil and bake at 350°F for 20 to 25 minutes until hot.
Microwave: Heat portions in 1-minute bursts, stirring or rotating as needed.
Food safety tip: Reheat leftovers until they’re steaming hot and reach 165°F internally.
LAZY ENCHILADAS FAQS
Do I have to cook the tortillas first?
Nope. They soften as they bake. If corn tortillas are stiff, a quick warm-up helps them bend, but it’s not required.
Can I make this with shredded chicken?
Yes. Swap the ground beef for about 3 cups cooked shredded chicken. Season it well (taco seasoning still works), and stir in a little enchilada sauce so it stays juicy.
Can I use flour tortillas?
Yes. Flour tortillas bake softer and more “casserole-like.” Corn tortillas give the most classic enchilada flavor and texture. If you have both, go corn.
What size pan works best?
A 9×13-inch baking dish is perfect. If you use a smaller dish, you may have extra filling or need to do thicker layers.
Can I make it vegetarian?
Absolutely. Skip meat and use extra beans, sautéed peppers, zucchini, or mushrooms. You can also add a second can of beans and bump up the seasoning.
How do I keep it from sticking to the pan?
Spray the dish well, and always start with a thin layer of sauce on the bottom. That first sauce layer helps a lot.
Lazy Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 2 teaspoons minced garlic
- 1 packet taco seasoning or 2 tablespoons
- 1 4-ounce can diced green chiles
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn or canned, drained
- 2½ cups red enchilada sauce divided
- 10 to 12 corn tortillas or small flour tortillas
- 3 cups shredded Mexican cheese blend divided
- Salt and black pepper to taste
Optional toppings: shredded lettuce, diced tomatoes, green onions, cilantro, sour cream, avocado, lime wedges
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until mostly browned, breaking it up as it cooks.
- Add diced onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in taco seasoning until evenly coated. Add diced green chiles, black beans, and corn. Cook 2 minutes to warm through. Taste and add salt/pepper if needed.
- Spread ½ cup enchilada sauce in the bottom of the baking dish. Add a layer of tortillas (overlap and tear to fit).
- Add half of the meat mixture. Spoon ¾ cup enchilada sauce over the top. Sprinkle with 1 cup cheese.
- Repeat: tortillas, remaining meat mixture, ¾ cup enchilada sauce, 1 cup cheese.
- Add one final layer of tortillas. Top with remaining enchilada sauce and the last 1 cup cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes more until cheese is melted and bubbling.
- Rest 10 minutes before slicing or scooping. Serve with toppings as desired.
Notes
- Corn tortillas give the most classic enchilada flavor and hold up well in layers.
- For a creamier filling, stir ½ cup sour cream into the meat mixture after removing the skillet from heat.
- If your casserole looks saucy when it comes out, let it rest a full 10 to 15 minutes— it thickens as it sits.
