Lazy Enchiladas
Honestly, These Lazy Enchiladas Just Save My Week
Alright, let me paint a picture for you: it’s Thursday night, your fridge is giving Old Mother Hubbard vibes, you haven’t made it to the shop, and your motivation to cook is, well, basically on holiday. Sound familiar? That’s exactly how Lazy Enchiladas waltzed their way onto my dinner table one slightly chaotic evening. I remember thinking, “If this turns out edible, I’m calling it a win.” Not only was it edible, but my crew (meaning: my perpetually hungry teenage son and a husband who is suspicious of anything ‘shortcut’) cleaned their plates and actually asked for seconds. So trust me; it’s a crowd-pleaser, even if you doubt your own cooking miracles.
Why You’ll Keep Coming Back to This
I make this whenever I want to feel like a kitchen magician but lack, you know, the actual magic. My family goes wild for it, especially because it tastes (somehow) way more labor-intensive than it is. Also, this is the only way I can get away with using the last of the random tortillas from the freezer—please tell me other people have mysterious half-bags too. My go-to for lazy game nights or when I’ve forgotten to defrost meat; I mean, who among us has not been betrayed by the powers of meal planning?
Stuff You’ll Need (Feel Free to Mix it Up)
- 8-10 small flour tortillas (or corn, if you want it kinda classic—my Nan used corn, but honestly use what you have. I’ve even torn up stale wraps in a pinch)
- 2 cups (about 200g) shredded cooked chicken (rotisserie is my hero; sometimes I use leftover roast beef or beans if I’m in a rush)
- 1 large jar (about 400g) enchilada sauce (I like Hatch, but any supermarket brand’s fine. And if the shelf is empty, taco sauce works okay too)
- 1 ½ cups (a big handful) shredded cheese—cheddar, Monterrey Jack, pepper jack, or whatever’s lurking in the cheese drawer
- 1 small can (about 160g) sliced black olives (totally optional; my kids veto them, my spouse loves them, the usual kitchen drama)
- 1/2 cup chopped onions (if you like, but I skip this when I’m lazy for real)
- Cooking spray or a brush of oil for the dish
Here’s What You Do (It’s Genuinely Easy)
- Preheat your oven to 180°C/350°F. Or a bit higher if you’re impatient and hungry, but watch it doesn’t burn!
- Grab a baking dish—usually 9×13 inches (but a deep roasting tin works, too; I’m not the measurement police). Give it a quick spray or rub with oil to prevent sticking.
- Pour a little enchilada sauce on the bottom—about a quarter of the jar. Not too much; just enough to hear that satisfying glug. Swirl it around so it covers the base.
- Take each tortilla and fill with chicken (or whatever), a sprinkle of cheese, a pinch of onion (if using), and a couple olives if you dare. Roll ’em up, tucking in the sides if you feel fancy—honestly, mine look like burrito roadkill but it doesn’t affect the taste.
- Line the filled tortillas up in your dish. If you’ve got extra filling, just scatter it over the top. I do this every single time, honestly.
- Pour the rest of the enchilada sauce over everything. I use a spatula to help spread it (or the back of a spoon if it’s closer). If it looks like a swamp, you’re doing it right.
- Here’s where I usually sneak a little taste of the extra cheese. Then, sprinkle the rest of the cheese over the top and, if you haven’t been bullied out of it, those black olives too.
- Bake uncovered for about 20-25 mins, or until the cheese gets bubbly and you see the edges getting all bronzed and crispy. Sometimes I let it go a bit longer—it’s a personal cheese philosophy.
- Let it rest for 5 minutes because, and I cannot stress this enough, boiling cheese is basically lava. Then, dig in!
Lessons Learned (Usually the Hard Way)
- If you overload the tortillas, they’re next to impossible to roll neatly. I always do it anyway.
- Once I tried using a glass dish straight form the fridge; not my smartest move—let it come to room temp first if you prepped ahead.
- Enchilada sauce brands vary wildly; some are salty, some are sweet, some taste like feet. Do a taste test first if you can.
Twists and Experiments (the Good, the Weird, the Ugly)
- Beef or roasted veg instead of chicken: both great! Once I tried tofu and—well, maybe that’s a taste I haven’t mastered yet.
- Add in a handful of corn, or spoonfuls of salsa. I’ve even thrown in a dollop of cream cheese when the cheese supply looks suspiciously low.
- You can use frozen tortillas, though I learned (after some chewing) that letting them thaw first is best. Or brave it, if you like a challenge.
Tools? Kinda Optional Actually
All you really need is a baking dish and an oven, but I once made these in my ancient toaster oven and, honestly, it worked a treat (just had to squish everything in like a game of Tetris). If you don’t have a cheese grater handy, ripping cheese by hand is totally legal in my kitchen.
Will There Be Leftovers?
Supposedly, these keep in the fridge 2-3 days (tightly covered). Reheat in the oven or microwave until piping hot. But honestly, in my house, it never lasts more than a day…so storage tips here are sort of theoretical.
How I Like to Serve ‘Em (You Do You!)
I almost always serve these with a side of whatever salad I call ‘salad’ that day—usually lettuce, tomatoes, and a splash of this jalapeño ranch dressing I discovered on Half Baked Harvest. My kids will request tortilla chips (and sometimes sneak them on top), and on cooler nights, I go wild and add a bowl of this hearty Mexican bean soup. Oh, and I learned from my friend Michelle to put a fried egg on top sometimes—totally takes it over the top.
Stuff I Wish I’d Known Before Making These
- I once tried skipping the resting step and let’s just say—volcano-level cheese burns aren’t much fun. Patience, Grasshopper.
- If you tightly pack the tortillas in, the sauce stays saucier; if you space ’em out, you get crispier edges. Actually, I find it works better if you do a mix, so everyone gets a bit of both.
- Don’t get precious about perfect rolling. Squishy is fine; the cheese will hide any sins.
Enchilada FAQs—Yep, These Are Really from My Inbox (Or DMs… or texts)
- Q: Can I make this ahead?
Absolutely—assemble, cover in the morning, keep in the fridge, then bake when ready. Just, don’t bake cold glass dishes straight from the fridge. (See my previous mishap.) - Q: What if I don’t have enchilada sauce?
I’ve mixed together canned tomato sauce with taco spices in a pinch. Is it an authentic flavor explosion? Not quite, but it gets you there. - Q: Does it freeze well?
Eh. If you can freeze leftovers before baking, sure. After baking, it gets a bit mushy for my taste, but it still hits the spot on a rough day. - Q: Is it spicy?
Only as spicy as your sauce and extras; so if the little ones (or spice-phobes) are eating, pick a mild sauce and skip the jalapeños. - Q: Can I make this veggie?
You bet! Beans, mushrooms, squash, whatever veggies are aging in your crisper. I’ve even done a random fridge sweep—sometimes it’s genius, sometimes…not so much.
Oh, little tangent before I forget: I once tried to make Lazy Enchiladas while watching my favorite football match, thinking I could focus on both. Long story short—don’t try to roll tortillas while yelling at referees. But hey, dinner still worked out.
If you want to nerd out (or just drool over more Tex-Mex ideas), I genuinely love the resources on Mexico in my Kitchen, and can vouch for a late-night scrolling session there too. Look, cooking’s supposed to be fun and forgiving, and Lazy Enchiladas are my proof. Give them a go, and don’t sweat the details—half the fun is in the mess, anyway.
Ingredients
- 1 box (20 oz) frozen beef taquitos
- 2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped green onions
- 1/2 cup sour cream, for serving
- 1 tablespoon chopped fresh cilantro
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Arrange the frozen taquitos in a single layer in the prepared baking dish.
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3Pour the enchilada sauce evenly over the taquitos, making sure all are well covered.
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4Sprinkle shredded Mexican cheese blend and black olives (if using) over the top.
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5Bake for 25 minutes, or until the cheese is melted and bubbly.
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6Garnish with green onions and chopped cilantro. Serve hot with sour cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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