When I’m in a rush but still want something that’s going to fill everyone up, I turn to these lazy enchiladas . They’re perfect for a quick weekday meal or when you have the whole gang over for lunch. The beauty here is that you’re combining the power of taquitos with tangy enchilada sauce and gooey melted cheese. Trust me, once you try it, you’ll return to this recipe again and again.
Recently, I made these enchiladas for a last-minute get-together with friends, and they were a hit! Everyone loves a good dish that’s both delicious and unbelievably easy to make. You might also want to try our Crescent Roll Breakfast Recipes for another quick and fun meal option.
Why you’ll love this recipe
These lazy enchiladas are more than just quick; they’re also versatile. You can whip them up with minimal ingredients, which means it’s budget-friendly. Plus, the use of store-bought taquitos makes preparation a breeze, leaving you more time to relax or entertain guests. It’s the perfect recipe when you have hungry mouths to feed and little time to spare.
Ingredients
- 1 (20 pack) frozen taquitos
- 1 (16oz) can refried beans
- 1 (19oz) can enchilada sauce
- 2 cups shredded cheese
- Sour cream (for serving)
Step-by-step instructions
- Preheat oven to 400° F and grease a 9×13 baking dish.
- Scoop the refried beans into the bottom of your dish and spread them out evenly with the back of a large spoon.
- Place the frozen taquitos in a single layer over the refried beans, placing four of them in the opposite direction to cover as much surface as possible.
- Evenly pour the enchilada sauce over top and bake for 20 minutes.
- Remove the dish from the oven and sprinkle with shredded cheese.
- Bake for an additional 5 minutes, or until the cheese is melted.
- Enjoy with sour cream and any additional toppings.
Recipe tips & variations
Don’t hesitate to get creative! You can add cooked chicken or beef for extra protein. Swap the refried beans for black beans if that’s what you have on hand. If you like it spicy, toss in some chopped jalapeños or drizzle with hot sauce after baking. These enchiladas are also delicious with cilantro and diced tomatoes sprinkled on top for a fresh touch.
Storage & reheating
Got leftovers? Store your enchiladas in an airtight container in the refrigerator for up to three days. To reheat, place them back in the oven at 350° F for 10-15 minutes, or until warmed through. Microwave users can also heat individual portions on high for about 2 minutes.
FAQs
Can I use homemade enchilada sauce?
Absolutely! If you have a homemade enchilada sauce recipe you love, go for it. It’s an excellent way to add a personal touch to the dish.
What other toppings do you recommend?
Sliced avocado, diced onions, or fresh salsa make fantastic toppings. Feel free to garnish it with whatever you and your family love.
Are there gluten-free taquitos available?
Yes, just make sure to check your grocery store for gluten-free options in the taquito aisle. They’re increasingly popular and should be easy to find.
Recipes you may like
Here are a few more recipes to try if you loved these enchiladas:
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
- Crescent Roll Breakfast Recipes
These lazy enchiladas bring the convenience and taste together in perfect harmony, making them a go-to in my kitchen. I’m sure they’ll become a family’s favorite in yours too!
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Lazy Enchiladas
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Quick and delicious lazy enchiladas recipe that combines taquitos, enchilada sauce, and gooey cheese for a perfect meal.
Ingredients
- 20 count frozen taquitos
- 16 oz can refried beans
- 19 oz can enchilada sauce
- 2 cups shredded cheese
- to taste sour cream (for serving)
Instructions
- Preheat oven to 400° F and grease a 9×13 baking dish.
- Scoop the refried beans into the bottom of your dish and spread them out evenly with the back of a large spoon.
- Place the frozen taquitos in a single layer over the refried beans, placing four of them in the opposite direction to cover as much surface as possible.
- Evenly pour the enchilada sauce over top and bake for 20 minutes.
- Remove the dish from the oven and sprinkle with shredded cheese.
- Bake for an additional 5 minutes, or until the cheese is melted.
- Enjoy with sour cream and any additional toppings.
Notes
- Consider adding cooked chicken or beef for extra protein.
- Black beans can be used instead of refried beans.
- For a spicy kick, include chopped jalapeños.
- Cilantro and diced tomatoes make fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg