Lazy Enchiladas
Published
Published
These aren’t your regular enchiladas; they’re Lazy Enchiladas made with frozen taquitos. There’s minimal prep, no filling, and definitely no rolling. This is a true dump-and-go recipe made with just 4 core ingredients, a few simple seasonings, and whatever toppings you love. I make these cheesy, saucy taquito enchiladas for game day, casual family dinners, or any night when I need dinner to be super quick AND easy.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Oh, how I love a shortcut recipe that genuinely delivers. I can throw these lazy enchiladas together so much faster than traditional chicken enchiladas or beef enchiladas, and they always hit the spot when I’m craving Tex-Mex. Using frozen taquitos skips right past all the filling and rolling and gets dinner on the table with practically no effort. Then the seasoned refried beans, enchilada sauce, and shredded Mexican blend cheese bring all those saucy, melty enchilada flavors together in just 10 mins of prep! These easy taquito enchiladas are obviously not authentic enchiladas, but they absolutely hit that same crowd-pleasing comfort with barely any work.
Helpful Tips & Variations
- Any frozen taquitos will work. Chicken, beef, steak, or cheese taquitos are all fair game! I usually grab El Monterey, but this recipe works with any brand. They are not thawed first before baking.
- Cover the taquitos evenly with sauce. Try to spoon the enchilada sauce as evenly as you can over all of the taquitos. The sauce helps soften them as they bake, which gives them a more classic enchilada-style texture.
- Use the cheese you have. I typically use shredded Mexican blend cheese, but shredded cheddar, Monterey Jack, Colby Jack, or Pepper Jack for some heat would all work well here, too.
- Red or green enchilada sauce are both delicious. Red enchilada sauce has a deep red chili flavor, while green enchilada sauce is usually a little brighter and tangier. I like red sauce best with ground beef taquitos, which is what I’m using here, but either one is delicious. If you happen to have my homemade enchilada sauce in the fridge or freezer, you can absolutely use that instead. You’ll need at least 10 ounces.
Lazy Enchiladas
Ingredients
- 16 ounce can refried beans
- ½ tsp taco seasoning
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 20 frozen taquitos, (use steak, chicken, ground beef, or cheese)
- 10 ounce can enchilada sauce, (see note)
- 1½ cups shredded Mexican blend cheese
- sour cream, for serving
- guacamole, for serving
- fresh chopped cilantro, for garnish
Instructions
- Preheat the oven to 400°F and spray a 13×9 baking dish with non-stick cooking spray.
- Dump the refried beans in a microwave-safe bowl and cook in the microwave for about a minute to warm a bit and loosen. Give them a stir and mix in all the seasonings. Then spread to an even layer on the bottom of the prepared baking dish.
- Arrange the frozen taquitos in a single layer on top of the bean layer (they're not thawed or cooked first.) If you need some placed on the sides perpendicular to make them all fit, that's fine.
- Pour the enchilada sauce on top of the taquitos, making sure to cover them completely.
- Bake in the oven for 15-20 minutes.
- Remove from the oven and top with the cheese.
- Place back in the oven and bake another 5 minutes, or until the cheese is melted.
- Serve with a dollop of sour cream, guacamole, and fresh chopped cilantro.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Lazy Enchiladas Step by Step
Gather all of your ingredients. Preheat your oven to 400°F and lightly coat a 13×9-inch baking dish with non-stick cooking spray.
Heat the refried beans: Add the 16-ounce can refried beans to a microwave-safe bowl and microwave for about 1 minute, just until warmed and a little loosened. Stir in the ½ teaspoon taco seasoning, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper until combined.
Add to baking dish: Spread the refried bean mixture into an even layer in the bottom of the prepared baking dish.
Add the taquitos: Arrange 20 frozen taquitos in a single layer over the beans. It’s fine if you need to turn a few sideways along the edges to make them all fit snugly.
Add the sauce and bake: Now pour the 10-ounce can of enchilada sauce (red or green) evenly over the taquitos, making sure they’re well covered so the tops don’t dry out while baking. Bake for 15-20 minutes until the taquitos are heated through.
Top with cheese: Remove the dish from the oven and sprinkle the top evenly with 1½ cups shredded Mexican blend cheese.
Finish and serve: Return the dish to the oven and bake for 5 more minutes, or until the cheese is fully melted and nice and gooey. Let your lazy enchiladas sit for a couple of minutes before serving. Top with sour cream, guacamole, and fresh chopped cilantro as desired. Enjoy!
Serving Suggestions
I always finish these lazy enchiladas with some sour cream, guacamole, and fresh chopped cilantro. They add a little freshness and color, which I think really brings everything together. If I’m serving something on the side, I love my cilantro lime rice, or a spoonful of Texas caviar for something tangy and made from pantry and fridge staples. A fresh Mexican street corn salad is another favorite side for this taquito casserole in my house!
Storing Leftovers
- Fridge. Keep any leftover lazy enchiladas (without toppings) in an airtight container in the fridge for up to 3-4 days.
- Reheat. Warm leftovers in the microwave or oven at 350°F until heated through.
- Freezer. Taquitos can be frozen for up to 3 months once cooked (unless otherwise specified on the package!) I like to freeze leftovers in individual containers to make thawing easier. Thaw in the refrigerator before reheating.
More Delicious Enchilada Recipes to Try:
- These Ground Beef Enchiladas are a comforting, crowd-pleasing classic that never lets me down.
- Homemade Chicken Enchiladas pack shredded chicken, corn, beans, cheese, and homemade enchilada sauce into one seriously satisfying meal-prep-friendly bake.
- Shredded Beef Enchiladas put a tangy spin on classic enchiladas with salsa verde in the mix, and I’m always here for it.
- Make-Ahead Breakfast Enchiladas make breakfast feel easy since everything is prepped the night before and baked the next day!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
