Lazy Enchiladas: The Easiest Way to Make a Flavor-Packed Mexican Meal
Growing up, my family had a tradition of taco night every Friday. It was a time filled with laughter, stories, and the delightful aroma of spices wafting through the kitchen. As I got older and life became busier, I found myself longing for those cozy evenings but without the time to prepare elaborate meals. That’s when I discovered lazy enchiladas—a dish that captures the essence of my childhood while being incredibly easy to whip up. This recipe is not just a meal; it’s a nostalgic journey back to those cherished family moments.
What Makes It Special
Lazy enchiladas stand out for several reasons:
- Quick and Easy: With minimal prep and cooking time, you can have a delicious meal on the table in no time.
- Flavor-Packed: The combination of spices and ingredients creates a rich, satisfying flavor that rivals traditional enchiladas.
- Customizable: You can easily adapt the recipe to suit your dietary preferences or what you have on hand.
- Family-Friendly: Kids love them! The cheesy goodness and fun presentation make it a hit with the whole family.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
- 8 corn tortillas
- 2 cups cooked chicken (shredded)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish (optional)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, and chili powder. Mix well.
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Spread a thin layer of enchilada sauce on the bottom of a baking dish.
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Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
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Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
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Garnish with fresh cilantro before serving. Enjoy!
My Pro Tips
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For a vegetarian version, substitute the chicken with sautéed bell peppers and mushrooms.
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Feel free to use store-bought rotisserie chicken to save even more time!
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Add some diced jalapeños for an extra kick if you like it spicy.
What to Serve With It
- Mexican rice
- Refried beans
- Guacamole and tortilla chips
- A refreshing margarita or iced tea
FAQs
Q: Can I make these enchiladas ahead of time?
A: Absolutely! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking.
Q: What if I don’t have enchilada sauce?
A: You can use salsa or even a homemade tomato sauce with spices as a substitute.
The Heart of the Dish
Lazy enchiladas are more than just a meal; they are a reminder of the joy of cooking without the stress. They bring back memories of family gatherings and laughter, all while being incredibly simple to prepare. I love how this dish allows me to share a piece of my heritage with my loved ones, even on the busiest of nights.
Your Turn
I invite you to try this lazy enchilada recipe and make it your own! Feel free to tweak the ingredients, add your favorite toppings, and share your experiences. I’d love to hear how it turns out for you!
Lazy Enchiladas: The Easiest Way to Make a Flavor-Packed Mexican Meal
Ingredients
- 2 cups Mexican rice
- 1 can refried beans
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 8 corn tortillas
- 1 cup guacamole
- Tortilla chips
- Sour cream (optional)
- Chopped cilantro (optional)
- A refreshing margarita or iced tea
Instructions
- Preheat your oven to 350°F (175°C).
- In a large baking dish, spread a layer of enchilada sauce on the bottom.
- Warm the corn tortillas slightly in the microwave to make them pliable.
- Spread about 2 tablespoons of refried beans on each tortilla, then add a scoop of Mexican rice and a sprinkle of cheese.
- Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle additional cheese over the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, topped with guacamole, tortilla chips, sour cream, and chopped cilantro if desired.
Nutrition Information
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