Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas make a softer enchilada casserole - just tear them into smaller pieces since they're larger. My kids actually prefer them this way!

How long do leftovers keep?

These lazy enchiladas taste even better the next day! Store them covered in the fridge for up to 3 days. The flavors really meld together beautifully overnight.

Can I make this ahead?

You bet! Assemble the whole casserole (unbaked), cover tightly, and refrigerate for up to 24 hours. Just add 5 extra minutes to the baking time since it'll be cold from the fridge.

What's the best cheese to use?

I love a Mexican blend for its meltability, but sharp cheddar adds great flavor too. For extra kick, try pepper jack - it takes this quick enchilada bake to the next level!

Can I freeze lazy enchiladas?

Yes! Bake first, then cool completely. Wrap individual portions tightly in foil and freeze for up to 2 months. Reheat straight from frozen at 350°F for about 20 minutes.

Lazy Enchiladas: 40-Minute Cheesy Comfort Food Fix

Name: Lazy Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1 can (10 oz) red enchilada sauce; 8 corn tortillas; 2 cups shredded cheese (cheddar or Mexican blend); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1/2 cup diced onions; 1/4 cup chopped cilantro (optional); Sour cream and sliced jalapeños for serving (optional)

Lazy Enchiladas

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A quick and easy enchilada casserole that skips the rolling and delivers all the flavor.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baked
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 packet taco seasoning
1 can (10 oz) red enchilada sauce
8 corn tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced onions
1/4 cup chopped cilantro (optional)
Sour cream and sliced jalapeños for serving (optional)

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Instructions

Preheat oven to 375°F (190°C).
Brown the ground beef in a skillet over medium heat. Drain excess fat.
Stir in taco seasoning and 1/4 cup water. Simmer for 2 minutes.
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
Layer half the tortillas, half the beef mixture, half the beans, half the corn, half the onions, and half the cheese.
Repeat layers, ending with cheese on top.
Pour remaining enchilada sauce evenly over the top.
Bake for 20-25 minutes until bubbly and golden.
Let cool for 5 minutes before serving. Garnish with cilantro, sour cream, and jalapeños if desired.

Notes

Use flour tortillas if you prefer a softer texture.
Substitute ground turkey or shredded chicken for beef.
Add diced bell peppers or olives for extra flavor.
Leftovers keep well refrigerated for up to 3 days.

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 4g
Sodium: 890mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 6g
Protein: 24g
Cholesterol: 65mg

Find it online: https://kitchenuser.net/lazy-enchiladas-recipe-easy-cheesy-bake/