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Lazy Enchiladas

Lazy Enchiladas

These Lazy Enchiladas deliver all the comforting flavors you crave without the fuss, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive oil A dash of this helps to sauté your ingredients to perfection.
  • 1 pound Ground beef or shredded cooked chicken This is the heart of your Lazy Enchiladas; choose your favorite protein!
  • 1 medium Onion, diced Fresh onions add a savory depth, enhancing the overall flavor.
  • 1 tablespoon Chili powder A must-have for that spicy kick; adjust to your taste!
  • 1 teaspoon Cumin Adds a warm, earthy note that complements the other spices beautifully.
  • 1 teaspoon Garlic powder A quick way to inject a lovely garlicky taste without the chopping.
  • to taste Salt and black pepper Essential for balancing flavors; season to your liking.
For the Sauce and Extras
  • 1 cup Enchilada sauce This is the flavor superhero of your Lazy Enchiladas.
  • 1 cup Corn Add a touch of sweetness and texture to brighten things up.
  • 1 can Black beans, drained and rinsed Not only add protein, but they also contribute fiber for a health boost.
For the Tortillas and Cheese
  • 6 pieces Flour or corn tortillas, cut into strips These create the delightful layers; both types work well!
  • 2 cups Shredded Mexican-blend cheese A cheesy layer makes everything better; feel free to use extra for a gooey finish.
For Garnish
  • ¼ cup Fresh cilantro, chopped This fresh herb adds a pop of color and freshness, elevating your dish.

Equipment

  • large skillet

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Cook the ground beef or shredded chicken until fully browned, about 5-7 minutes.
  3. Stir in the diced onion, chili powder, cumin, garlic powder, salt, and black pepper, cooking for 2–3 minutes until the mixture is fragrant and the onions are tender.
  4. Add the enchilada sauce, corn, and black beans. Stir everything together to combine the flavors.
  5. Fold in the tortilla strips gently until they are evenly coated with the filling.
  6. Sprinkle the shredded cheese evenly over the top.
  7. Cover the skillet and cook on low heat for 5–7 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 750IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Serve with a dollop of sour cream or a sprinkle of diced avocado for an extra creamy touch. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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