Looking for a delicious and easy recipe that won't take up too much of your time or energy? Look no further than lazy enchiladas! We will take you step by step through this recipe that will have a plate of hot, delicious enchiladas on your table in just 20 minutes!
No matter what your level of skill in the kitchen, this is one recipe that even the greenest of home chefs can excel at. So put on your aprons, preheat your oven, and get ready to watch a movie or something once you discover how quick and easy this lazy enchiladas recipe really is.
Table of Contents
Recipe Video
Why This Recipe Works
This lazy enchilada recipe works because it's a quick and easy meal that can be served with a variety of side dishes, making it an ideal choice for a busy weeknight dinner.
With the convenience of the frozen taquitos and a canned enchilada sauce, these lazy enchiladas come together quickly without sacrificing flavor.
Plus, the dish is highly adaptable and it can be paired with an array of sides like Spanish rice or a fresh garden salad to create a well-rounded and satisfying meal.
Whether you're seeking a hearty family dinner or a flavorful solution to weeknight cooking, this recipe offers the perfect blend of ease and deliciousness, making it a go-to option for a meal on the fly.
Ingredients
Refried Beans:
Traditional refried beans are often made with pinto beans, providing a creamy texture and earthy flavor. However, black beans can be used for a unique twist, offering a slightly firmer texture and a hint of sweetness.
While canned refried beans offer convenience, which is what this lazy enchilada recipe is all about, you can also choose to make your own refried beans.
You can use this Instant Pot Refried Beans recipe or follow the instructions below:
Heat two tablespoons of vegetable oil in a large skillet over medium heat. Add ½ a cup of diced onion and sauté for about 3-4 minutes until it becomes translucent. Add two cloves of minced garlic and cook for another 1-2 minutes until fragrant. Add two cups of cooked pinto beans and 1 teaspoon of ground cumin to the skillet. Stir to combine and cook for a few minutes to heat the beans through. Using a potato masher or the back of a fork, mash the beans to your desired consistency. Reduce the heat to low and let the mashed beans simmer for about 5-10 minutes, stirring occasionally. Season with salt and pepper to taste.
Frozen Taquitos:
When selecting taquitos for your lazy enchiladas, find good-quality frozen taquitos that use real ingredients and have a flavor you enjoy. Some popular taquito fillings include beef, chicken, black bean, sweet potato, and cheese. These frozen taquitos can also be found in gluten-free and vegan varieties to suit any dietary needs.
Enchilada Sauce:
The sauce is a crucial element of this lazy enchiladas recipe. The key to a good lazy enchilada recipe is convenience, so the store-bought sauce is the name of the game here. Select your favorite brand, and even choose between red sauce, which is traditional, or even green or mole sauces. However, if you want to turn your lazy enchiladas into not-so-lazy enchiladas, you can make your own sauce.
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 2 tablespoons of flour and stir continuously to create a roux. Cook the roux for 1-2 minutes until it becomes fragrant and lightly golden brown. Next, add 3 tablespoons of chili powder, 1 teaspoon of ground cumin, ½ a teaspoon of garlic powder, ½ a teaspoon of onion powder, ¼ teaspoon of dried oregano, and ¼ teaspoon of paprika to the roux. Stir well to combine and cook for about 1 minute to bloom the spices. Gradually add 2 cups of vegetable or chicken broth while stirring constantly to avoid lumps. Mix in 1 can of tomato paste, salt, and pepper to taste, reduce heat to low, and let the sauce simmer for about 10-15 minutes, stirring occasionally.
Shredded Cheese:
With this lazy enchilada recipe, you can use a blend of cheeses, such as cheddar, Monterey Jack, or Mexican cheese or you can get creative. Mozarella and cotija are also popular options but you can use whatever cheeses you enjoy the most. Experiment with the different flavors and textures your favorite cheese adds to this dish.
How to Make Lazy Enchiladas
Step One:
Spread your refried beans along the bottom of a greased oven-safe dish.
Step Two:
Add a layer of taquitos.
Step Three:
Pour enchilada sauce on top
Step Four:
Add a layer of cheese
Step Five:
Bake at 400F for 15 minutes or until the cheese has melted.
Step Six:
Serve and enjoy 🙂
Tips
- When you pour the enchilada sauce over the taquitos, ensure they are well coated. This helps soften the taquitos and infuse them with flavor.
- If you're making a large batch, you can freeze individual portions of lazy enchiladas for future meals. Just be sure to wrap them well to prevent freezer burn.
- Feel free to customize your lazy enchiladas with your favorite ingredients. You can top yours with tomatoes, jalapenos, green onions, avocados, red pepper flakes, hot sauce, crema drizzle, freshly squeezed lime juice, and even extra layers!
What to Serve With Lazy Enchiladas
You have the opportunity to create a well-rounded and satisfying meal with your lazy enchiladas. Of course, nothing pairs better with a serving of lazy enchiladas than a classic zesty salsa and creamy guacamole. For variety, consider adding a fresh garden salad with a tangy lemon vinaigrette to balance the richness of the enchiladas. Additionally, a side of Spanish rice can provide a hearty, traditional touch.
If you're feeling adventurous, elevate your meal with some roasted corn on the cob sprinkled with chili powder and lime juice for a delightful twist. Lastly, a platter of crispy nachos topped with melted cheese, jalapeños, and diced tomatoes can add a fun and communal element to your lazy enchiladas feast.
FAQs
How do I prevent the taquitos from getting soggy?
To prevent your taquitos from getting soggy, partially bake them before assembly and add cheese between the taquitos and sauce. Cover with foil initially, then uncover for the last few minutes of baking. Serve immediately for maximum crispiness.
Are these lazy enchiladas gluten-free? Vegan?
This lazy enchiladas recipe is easily adaptable to meet most dietary needs. To make them gluten-free and vegan, select gluten-free taquitos, a vegan enchilada sauce, and dairy-free cheese. Verify the ingredient labels to ensure they meet your dietary preferences.
How long can lazy enchilada leftovers be stored?
If you have any lazy enchilada leftovers, store them in an airtight container in the refrigerator and they will keep fresh for 1-2 days. They can be reheated in the oven or microwave for a quick meal later.
More Mexican-Inspired Recipes
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Instant Pot Chicken Enchiladas
Lazy Enchiladas
Ingredients
- 1 can refried beans
- 13 frozen taquitos
- 1 can enchilada sauce
- 8 ounces cheese shredded
- 5 tablespoons sour cream for serving
- 2 tablespoons cilantro chopped for serving
Instructions
- Spread your refried beans along the bottom of a greased oven-safe dish.
- Add a layer of taquitos.
- Pour the enchilada sauce on top.
- Add a layer of cheese.
- Bake at 400F for 15 minutes or until the cheese has melted.
- Top with cilantro, serve with sour cream, and enjoy!
Video
Nutrition
Notes
- When you pour the enchilada sauce over the taquitos, ensure they are well coated. This helps soften the taquitos and infuse them with flavor.
- If you're making a large batch, you can freeze individual portions of lazy enchiladas for future meals. Just be sure to wrap them well to prevent freezer burn.
- Feel free to customize your lazy enchiladas with your favorite ingredients. You can top yours with tomatoes, jalapenos, green onions, avocados, red pepper flakes, hot sauce, crema drizzle, freshly squeezed lime juice, and even extra layers!
Made this twice. Once for myself and once for the staff of nurses where I get neuropathy treatments. They absolutely love it. I love that it is simple and not expensive at all. In a 9X13 dish, I used 14 taquitos, 2 14.5 oz cans refried beans and 2 13.5 oz of enchilada sauce, salsa, cheese (lots of cheese, my choice) and cilantro and sour creme after the short bake This is on my weekly to-do menu!
Sounds good, but you don't specify how many ounces of the refried beans and the enchilada sauce.
Since it only calls for 13 taquitos, and judging by the picture, I would presume to just use the standard size cans (what are they? 13.5oz.) of refried beans and sauce. Seems that would be more than enough for this recipe.