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Growing up, I never remember having our enchiladas rolled unless we ate at a Mexican restaurant. My mom always made a kind of Mexican lasagna of sorts. Whatever you choose to call them is up to you, Enchilada Casserole is probably a more proper name than Lazy Enchiladas. These take no time to whip up and they are SO GOOD.
I’ll show you how to make them and then list the recipe ingredients at the bottom of the page. Ready, Set, Go!
Put a layer of enchilada sauce down on the bottom of your pan. This is a 15 x 9 inch pan. We had seven people in the house for the meal (a man, a woman, a teenager who eats more than a man, and four kids who eat more than me) and after dinner we had just enough left for lunch for those who wanted it.
Lay a hefty layer of corn tortillas down. This makes your base and you want it to be a good one so when you’re scooping it out of the pan to eat it, it doesn’t just break and go everywhere.
Sprinkle on some ground beef….
And cheese…..
And then a layer of enchilada sauce. Repeat layers. (I do it two more times.)
The top layer, I do a little differently. Put down your tortillas, then sauce and then cheese. I do it this way so the cheese has a chance to get all brown and gooey. If you put sauce first the cheese doesn’t get a chance to make a crispy edge all around the sides.
Pop it into a 350 degree oven until the cheese is melted and the whole thing is bubbly. Usually about 30-45 minutes. Add toppings such as lettuce, onion, tomato, olives, salsa, hot sauce, and sour cream. We like to have refried beans and Mexican rice to go along with it, but that’s just us.
Lazy Enchiladas:
(Makes a 15 x 9 pan and serves approximately 10 with side dishes.)
2 pounds ground beef, cooked and seasoned with 1 packet of taco seasoning (or homemade seasoning)
corn tortillas
4 cups enchilada sauce
5 cups cheese
Optional Toppings
lettuce
onion
tomato
olives
sour cream
salsa
hot sauce
I hope you enjoy this as much as my family has. It’s a great dish to take to potlucks and bring-alongs. It’s always well received and people LOVE it!
Get the printable and save it to your recipe box: Lazy Enchiladas
charleycooke blogs at Cooke’s Frontier.
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Posted by charleycooke on September 11, 2012 | Permalink 
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3:44
am
This sounds uber yummy, but I was wondering if you can use flour tortillas? My family does not like corn tortillas but absolutely love flour tortillas.
12:19
pm
I’ve never made it with flour tortillas, so I couldn’t tell you for sure
I’m sorry! You’ll have to try it and let me know how it goes!
1:00
pm
As a child, we lived in Del Rio Texas and my Mother made a dish very simular to this, and it is delicious.
As to using flour tortillas, I have tried it and is isnt nearly as good. The corn tortillas have a much nicer texture than the flour tortillas in the finished dish.
Thank you for sharing your recipe.
10:16
am
I make individual versions of these too by using round glass pie plates. This lets me make them a bit differently for different tastes (chicken instead of beef, a layer of beans or no beans, etc.). Works with green enchilada sauce too…one of my favorite meals and soooo much easier than rolling them!!
10:44
am
Yum! This will be great for dinner on Saturday! I’m going to stick some refried beans in with the meat
8:46
am
I use flour tortillas for this and they taste great!
8:46
pm
Really great looking too with all that color!