Nothing fancy, I promise. The real beauty of lazy enchiladas is you can keep it simple or jazz it up, depending on your mood and pantry.
- Tossed green salad (extra points for cilantro and lime)
- Big scoop of guacamole or maybe just plain sliced avocado
- A side of rice, or if you’re in a big hurry, a handful of tortilla chips
On Friday nights, I’ll do corn on the cob or even canned pinto beans, warmed with a pinch of chili powder. These go down easy with cold drinks, too.
More of Our Favorite Tex-Mex Recipes
Can we talk Tex-Mex for a second? It deserves its own fan club. When I’m in full “don’t want to cook” mode, there’s nothing better than a fast Tex-Mex classic. A couple of standbys in my house: cheesy quesadillas (made in a waffle iron, try it), slow cooker chicken tacos, or breakfast burritos loaded with scrambled eggs and salsa. Honestly, lazy enchiladas are just the beginning—after that, I tend to go down a rabbit hole of weeknight Tex-Mex. The key is using what you’ve got—rotisserie chicken, leftover meat, whatever’s hiding in your veggie drawer.
Common Questions
Can I use frozen taquitos for lazy enchiladas?
Yes—frozen taquitos make it even easier! No thawing needed. Just layer them, cover with sauce and cheese, and bake.
What’s the best cheese for this recipe?
Whatever you have works, truly. I like shredded cheddar or Monterey Jack. Sometimes I’ll mix in a bit of pepper jack for some heat.
Can I make these vegetarian?
Absolutely. Use veggie taquitos or just fill tortillas with beans, corn, and peppers. It’s super flexible.
How do I store leftovers?
Keep them in an airtight container in the fridge, up to 3 days. Reheat in the microwave or oven.
Is enchilada sauce spicy?
Depends on the brand. Some are mild, some are zippy. Taste it first or mix a little sour cream in if it’s too hot.
Why You Need to Try These Tonight
If you’re after joy in a pan and fast dinner with basically zero effort, you really can’t beat lazy enchiladas. I love making this easy meal because it works no matter what your day looked like—and honestly, if my napkin math is right, they’re cheaper than takeout. For even more ideas and tweaks, I totally recommend peeking at Lazy Enchiladas – Oh Snap Macros, checking out the viral sensation Lazy Enchiladas (Frozen Taquito Dinner Casserole) or getting a quick peek at Easy lazy enchiladas Danny shows us a super quick and simple …. Trust me, once you try these just once, you’ll end up keeping this recipe up your sleeve for every “oh no, what’s for dinner?” moment. Happy eating and let me know your favorite twists!
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Lazy Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free options available
Description
These Lazy Enchiladas are the ultimate weeknight rescue, requiring minimal effort while delivering maximum flavor. Perfect for busy nights, they can be made with frozen taquitos or leftover rotisserie chicken.
Ingredients
- 8 corn tortillas
- 2 cups shredded rotisserie chicken (or frozen taquitos)
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sliced black olives (optional)
- 1 cup corn (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with rotisserie chicken (or taquitos), roll them up, and place seam-side down in the dish.
- Cover the tortillas with remaining enchilada sauce and sprinkle cheese on top.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
- Garnish with cilantro and black olives if desired before serving.
Notes
These enchiladas can be assembled ahead of time and stored in the fridge. Just add a few extra minutes to the baking time if baking from the fridge. They reheat beautifully, making them great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: enchiladas, quick dinner, Tex-Mex, weeknight meal, easy recipes
