Lazy Enchiladas are my go to dinner when I need something warm, cheesy, and comforting without spending all night in the kitchen. They come together fast, taste rich and cozy, and always feel like a small win on busy evenings.
Table of Contents
Why You’ll Love These Lazy Enchiladas
Lazy Enchiladas make dinner feel doable, even on the most hectic nights. First, they come together quickly, so you can get food on the table without stress. Also, the steps stay simple, which helps beginner cooks feel confident right away.
Meanwhile, the flavors stay bold and comforting, thanks to seasoned chicken, melty cheese, and saucy tortillas. As a result, picky eaters usually clean their plates.
In fact, these Lazy Enchiladas work well for meal prep too, since leftovers reheat beautifully. You can also adjust the spice level easily, so everyone stays happy. Then, because everything bakes in one dish, cleanup feels manageable. Overall, this recipe fits real life and real schedules.
Ingredients You’ll Need
Lazy Enchiladas rely on simple ingredients that you likely already have. For protein, cooked shredded chicken works best, and rotisserie chicken saves time.
Next, you need red enchilada sauce, which adds moisture and flavor. You can choose mild or spicy, depending on your mood. Also, Monterey Jack cheese melts smoothly and creates that gooey top everyone loves.
Flour tortillas hold everything together, especially when warmed first. Meanwhile, onion and garlic build a savory base that smells amazing as they cook.
For seasoning, cumin and chili powder add warmth without overpowering the dish. Then, salt and black pepper balance everything out. Finally, chopped cilantro and sour cream finish these Lazy Enchiladas with freshness and creaminess.
How to Make Lazy Enchiladas
Lazy Enchiladas come together in a few easy phases, which keeps things calm in the kitchen. First, you prepare the chicken filling on the stovetop. Then, you assemble everything quickly in one baking dish. Finally, the oven does most of the work.
Because each step flows into the next, you never feel rushed. Also, the process stays forgiving, so small tweaks still turn out great. As a result, this recipe feels friendly and flexible.
Once baked, these Lazy Enchiladas rest briefly, which helps the cheese settle. Then, you serve them warm and bubbling, ready to make everyone smile.
Prepare the Chicken Filling
First, heat oil in a skillet over medium heat. Then, add chopped onion and garlic, and cook until soft and fragrant.
Next, stir in the shredded chicken, cumin, chili powder, salt, and black pepper. Meanwhile, mix everything well so the spices coat the chicken evenly.
After that, let the mixture warm for a few minutes. As a result, the flavors meld together, and the filling tastes richer and more comforting.
Assemble the Enchiladas
Start by spreading a small amount of enchilada sauce in the bottom of your baking dish. This step helps prevent sticking later.
Next, place seasoned chicken in the center of each warmed tortilla. Then, sprinkle with shredded cheese, roll tightly, and place seam side down in the dish.
Continue until all tortillas are filled. After that, pour the remaining sauce over the top and finish with the rest of the cheese.
Bake Until Bubbly
Cover the dish with foil and bake at 375°F for about 20 to 25 minutes. This step heats everything evenly.
Then, remove the foil and bake a few more minutes until the cheese bubbles and lightly browns.
Finally, let the Lazy Enchiladas rest briefly. As a result, the layers set nicely before serving.
Tips for the Best Lazy Enchiladas
First, always warm tortillas before filling them, since this prevents tearing. Also, avoid using too much sauce inside the tortillas, which can lead to sogginess.
Meanwhile, choose low sodium enchilada sauce if you want more control over seasoning. You can then adjust salt to taste.
In addition, let the enchiladas rest after baking. This short pause helps the cheese firm slightly. Finally, garnish just before serving for the freshest flavor.
Easy Variations and Substitutions
Lazy Enchiladas adapt easily to what you have on hand. For a vegetarian version, swap chicken for black beans or sautéed vegetables.
If you like heat, add chopped jalapeños or use spicy enchilada sauce. Also, pepper jack cheese adds a gentle kick.
Meanwhile, shredded beef or turkey works well if you want something different. As a result, you can keep this recipe exciting while staying just as simple.
Storage, Reheating, and Freezing Tips
Store cooled Lazy Enchiladas in an airtight container in the fridge for up to four days. Then, reheat portions in the oven or microwave until warmed through.
For freezing, assemble the enchiladas but do not bake them yet. Wrap tightly and freeze for up to three months.
Later, thaw overnight in the fridge, then bake as directed. This makes busy nights much easier.
Frequently Asked Questions
What is a lazy enchilada?
A lazy enchilada uses simple steps and shortcuts, like rotisserie chicken, while keeping classic flavor.
What are common mistakes when making enchiladas?
Overfilling tortillas and using too much sauce often cause sogginess.
How long should you let enchiladas sit after cooking?
Let them rest for about five minutes so they hold together better.
What is the secret to non soggy enchiladas?
Lightly sauce the dish, warm tortillas, and avoid soaking the filling.
Other Recipes You May Enjoy
- Creamy White Chicken Enchiladas
- Sheet Pan Beef Kebabs (Juicy Dinner Recipe)
- Easy Baked Pork Tenderloin Dinner
- Texas Roadhouse Smothered Chicken Recipe
- Teriyaki Turkey Rice Bowls (Dinner Recipe)
- Easy Seafood Recipes for Dinner
Final Thoughts
Lazy Enchiladas earn a regular spot in my dinner rotation because they feel comforting without the effort. You can change the fillings, adjust the spice, and still enjoy dependable results. Save this recipe for nights when you need something easy, cozy, and truly satisfying.
For more dinner inspiration, you can also find me sharing ideas on Pinterest.
Lazy Enchiladas
Equipment
- Skillet
- Baking dish
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt, to taste
- black pepper, to taste
- 1 can red enchilada sauce (10 oz)
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- chopped cilantro, for garnish
- sour cream, for serving
Instructions
- Preheat the oven to 375°F. Heat oil in a skillet, then cook the onion and garlic until soft and fragrant.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir and cook a few minutes until heated through.
- Spread a small amount of enchilada sauce in a baking dish. Fill tortillas with chicken and cheese, roll tightly, and place seam side down.
- Pour remaining sauce over the enchiladas and top with the rest of the cheese. Cover with foil and bake 20 to 25 minutes.
- Uncover and bake 5 to 10 more minutes until bubbly. Let rest briefly, then garnish with cilantro and serve with sour cream.
