Description
These lazy enchiladas are a cheesy, beefy, no-roll dinner hack—easy to layer, quick to bake, and packed with bold, satisfying flavor.
Ingredients
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1 lb lean ground beef (96/4)
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1 (19 oz) can red enchilada sauce
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1 (4.5 oz) can diced green chilies
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1 cup shredded Mexican cheese blend (112g)
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4 super soft flour tortillas
For the seasoning paste:
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1 tablespoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon chili powder
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2 tablespoons water
Instructions
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Preheat oven to 375°F (190°C).
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Brown the ground beef in a skillet over medium heat, crumbling it as it cooks.
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Mix cumin, paprika, garlic powder, chili powder, and water into a paste.
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Stir paste and diced green chilies into the beef; simmer for 2–3 minutes.
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Spray a 9×13-inch baking dish with non-stick spray and add a few tablespoons of enchilada sauce.
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Layer 2 tortillas, half of the beef, half the remaining enchilada sauce, and half the cheese.
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Repeat with remaining tortillas, beef, sauce, and cheese.
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Bake uncovered for 25 minutes until bubbly and golden.
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Let rest for 5 minutes before slicing. Serve warm with sour cream, jalapeños, or cilantro if desired.
Notes
- Substitute ground turkey or black beans for a lighter or vegetarian version.
- Great for leftovers and next-day lunches.
- Add corn, black olives, or diced bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
