Lazy Girl Enchiladas You ll Love Quick Dinner

Published:

November 7, 2025

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Lazy Girl Enchiladas : Lazy Girl Enchiladas You ll Love Quick Dinner

Introduction

Have you ever stood in your kitchen at 5 p.m., with the day’s chaos swirling around you, and wondered if it’s possible to create a dinner that feels like a warm, enveloping hug without spending hours at the stove? So often, we’re told that meaningful meals require time, effort, and a long list of complicated steps. But I’ve found the opposite to be true. Sometimes, the most connecting, soul-soothing dishes are the simplest ones. This is a story about one of those dinners a recipe I call my Lazy Girl Enchiladas. The name is a bit of a wink, a little nod to those evenings when I need grace in a casserole dish. It’s not about being lazy; it’s about being smart, resourceful, and gentle with ourselves. It’s about understanding that love isn’t measured in hours spent cooking, but in the warmth and care we serve on a plate.

This recipe was born on a Tuesday, a day that always seems to demand more than it gives. The kids were tired, I was running on the last fumes of my morning coffee, and the thought of an elaborate meal felt impossible. I opened the pantry and saw a can of enchilada sauce, a bag of tortillas, and some leftover rotisserie chicken. A little flicker of an idea ignited. What if I skipped all the rolling and fussing? What if I layered everything like a lasagna? The result was more than just an Easy Enchiladas Recipe; it was a revelation. A bubbly, cheesy, deeply flavorful dish that came together in minutes and tasted like it had been simmering all afternoon. It’s become one of our most requested Lazy Girl Dinner Recipes, a testament to the fact that good food doesn’t have to be hard food.

Why You’ll Love This Lazy Girl Enchiladas

There are so many reasons this recipe has become a permanent fixture in our home, and I know it will in yours too. It’s the kind of meal that meets you where you are, on busy weeknights or lazy weekends, and always delivers comfort and flavor. It’s a dish that feels both indulgent and incredibly practical, like my popular Crunchwrap Casserole, proving that simple ingredients can create something truly special.

Unbelievably Quick and Easy: The beauty of this dish is in its simplicity. We’re layering instead of rolling, which cuts the prep time down to a mere 15 minutes. There’s no intricate folding or perfectly portioning filling into individual tortillas. You simply shred, mix, and layer. It’s the perfect answer for those evenings when you crave a home cooked meal but are short on time and energy. It’s a Simple Enchiladas Recipe at its finest.
Endlessly Versatile and Customizable: This recipe is a canvas for your creativity and a great way to use up what you have. Don’t have rotisserie chicken? Use leftover ground beef for a hearty Lazy Girl Enchiladas with Ground Beef. Want a vegetarian option? A mix of black beans, corn, and sautéed peppers makes for a fantastic Easy Vegetarian Enchiladas Recipe. You can swap the cheese, add spices, or throw in some spinach. It’s forgiving and adaptable, designed to fit your family’s tastes.
Family-Approved Comfort Food: This is a dish that makes everyone at the table happy. Kids love the cheesy, mild flavors, and adults appreciate the satisfying depth. The layers of soft tortillas, savory chicken, and rich sauce create a texture that’s pure comfort. Every time I serve this, the pan is scraped clean. It has the same crowd pleasing power as other family favorites like my Marry Me Chicken.
Perfect for Meal Prep and Freezing: This casserole is a gift to your future self. You can assemble the entire dish a day ahead and store it in the refrigerator, ready to pop into the oven when you get home. It also freezes beautifully. I often make a double batch, baking one for dinner and freezing the other for a truly effortless meal down the road. It’s one of the best Dinner Ideas for Two or for a whole family, with leftovers that are just as delicious the next day.

Ingredients for Lazy Girl Enchiladas

The ingredient list for this Chicken Enchilada Recipe is beautifully simple, relying on pantry staples and easy to find items to create something spectacular. Here’s what you’ll need:

Cooked Chicken: About 3 cups, shredded. A store bought rotisserie chicken is my favorite shortcut for this.
Enchilada Sauce: One large (28-ounce) can of red enchilada sauce. Use mild for a kid friendly version or medium for a little more warmth.
Cream Cheese: 4 ounces, softened to room temperature. This is the secret to the incredibly creamy filling.
Shredded Cheese: 3 cups of a Mexican cheese blend, Colby Jack, or Monterey Jack.
Corn Tortillas: 12 to 15 small corn tortillas, cut into quarters. No need to fry them first!
Green Chiles: One 4 ounce can of diced green chiles, undrained. They add a gentle, savory flavor without much heat.
Optional Toppings: Fresh cilantro, sliced black olives, sour cream, diced avocado, or sliced jalapeños for serving.

Substitutions:

For the chicken: You can easily make this a Chicken Lazy Girl Enchiladas Recipe with Beans by substituting half the chicken with a can of black beans, rinsed and drained. Ground beef or turkey also works wonderfully.
For the sauce: While red sauce is classic, a green enchilada sauce (tomatillo) would be delicious too. You could even get ambitious and make an Enchilada Sauce Recipe from Scratch if time permits.
For the tortillas: Flour tortillas work, but they create a much softer, doughier texture. For a Gluten-Free Lazy Girl Enchiladas version, ensure you use 100% corn tortillas.

How to Make Lazy Girl Enchiladas

The process of making this dish is as comforting as eating it. It’s a rhythmic, simple assembly that feels more like putting together a puzzle than cooking a complicated meal. Put on some music, pour a glass of something nice, and let’s build these layers together. This method is so straightforward, it’s a perfect first step into the world of Mexican Cuisine.

Step-by-Step Instructions

Preheat and Prep: First, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it. This will prevent the bottom layer from sticking and make cleanup a breeze. Take your corn tortillas and cut them into quarters or thick strips. Set them aside for a moment. This simple prep work is the foundation for our easy casserole.
Create the Creamy Filling: In a large mixing bowl, combine your shredded chicken, the softened cream cheese, one cup of the shredded Mexican cheese, and the can of diced green chiles. Use a spatula or your hands to mix everything together until it’s well combined. The cream cheese might seem a bit stubborn at first, but it will meld into the chicken, creating a rich, savory filling that makes this Lazy Girl Chicken Enchiladas casserole so special.
Start the Layers: Now for the fun part. Spread about a half cup of the red enchilada sauce evenly across the bottom of your prepared baking dish. This creates a flavorful base and prevents the tortillas from drying out. Arrange a single layer of the tortilla quarters over the sauce, overlapping them slightly to cover the entire bottom of the dish.
Build the Casserole: Spoon half of the creamy chicken mixture over the tortilla layer, spreading it out as evenly as you can. Drizzle about one cup of enchilada sauce over the chicken, then sprinkle with one cup of the shredded cheese. Repeat the process: add another layer of tortilla quarters, the remaining chicken mixture, another cup of enchilada sauce, and the final cup of cheese. You should have a little enchilada sauce left, which you can drizzle over the top for extra moisture.
Bake to Bubbly Perfection: Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, carefully remove the foil and continue to bake for another 10 to 15 minutes, or until the cheese is completely melted, beautifully golden brown, and the sauce is bubbling happily around the edges. The aroma that fills your kitchen at this point is pure magic.
Rest and Serve: Let the casserole rest on the counter for about 10 minutes before serving. This is a crucial step! It allows the layers to set, making it much easier to cut and serve clean, beautiful portions. Garnish with your favorite toppings and enjoy the fruits of your (very minimal) labor.

Pro Tips & Variations

Once you’ve mastered the basic Lazy Girl Enchiladas, you can start to play. This recipe is a fantastic starting point for all sorts of delicious experiments. Here are a few of my favorite tips and variations to make this dish your own and turn it into a truly Lazy Girl Gourmet Enchiladas experience.

Pro Tips:

Don’t Skip the Cream Cheese: I know some recipes use sour cream or even Lazy Girl Enchiladas with Cream of Mushroom Soup, but the softened cream cheese is what gives the filling its signature luscious, creamy texture that doesn’t break or become watery when baked. Make sure it’s at room temperature to ensure it mixes smoothly with the chicken.
Choose Your Sauce Wisely: The enchilada sauce is doing a lot of the heavy lifting here, so quality matters. I love brands like Hatch or Las Palmas for their deep, authentic flavor. If you find canned sauces a bit one dimensional, you can easily doctor it up by stirring in a teaspoon of cumin, a half teaspoon of smoked paprika, or a pinch of cocoa powder to add depth.
The 10 Minute Rest is Essential: I mentioned it in the instructions, but it bears repeating. Letting the casserole rest before cutting into it is the secret to a perfect slice. It gives the tortillas time to absorb the sauce and allows the cheese and filling to set. This prevents your beautiful layers from turning into a soupy mess on the plate. Patience here pays off in a big way.

Variations:

Slow Cooker Lazy Girl Enchiladas: This recipe adapts beautifully for the crockpot. Simply follow all the layering steps directly in the basin of your slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. The tortillas will become incredibly tender, and the flavors will meld together gorgeously. This is a perfect option if you need to prep dinner in the morning. For another great slow cooker idea, check out this Slow Cooker Chicken Enchilada Casserole recipe from Allrecipes.
Hearty Ground Beef Version: To make Lazy Girl Enchiladas with Ground Beef, brown one pound of ground beef with a diced onion. Drain any excess grease, then mix it with the cream cheese, green chiles, and cheese as you would with the chicken. This version is rich, savory, and a favorite with my husband, Ethan.
Easy Vegetarian Enchiladas Recipe: For a vibrant and satisfying vegetarian meal, replace the chicken with two cans of black beans (rinsed and drained) and one cup of frozen or fresh corn. I also like to add a cup of sautéed spinach or zucchini for extra nutrients. You can learn more about building flavorful bean-based dishes from food science experts; this guide on the best refried beans from Serious Eats offers great insight into maximizing flavor.
Spicy & Smoky Upgrade: If you like a little heat, add a finely diced chipotle pepper in adobo sauce to your chicken and cream cheese mixture. The smoky heat of the chipotle pairs beautifully with the creamy filling and red sauce. You can also swap the Monterey Jack for a spicy Pepper Jack cheese to add another layer of heat. This is a great variation for Cinco de Mayo Recipes.

Serving Suggestions

While these **Lazy Girl Enchiladas** are a complete meal on their own, the right accompaniments can turn a simple weeknight dinner into a true feast. I love to serve dishes that offer a contrasting texture or a fresh, bright flavor to balance the rich, cheesy casserole. It reminds me of pairing a simple side with a decadent main, like the salad I serve with my Grinder Sandwich. Here are a few of my go to pairings:

Cilantro Lime Rice: This is a classic for a reason. The bright, zesty flavor of fresh lime juice and the herbal notes of cilantro cut through the richness of the enchiladas perfectly. It’s simple to make: just stir a handful of chopped fresh cilantro and the juice of one lime into freshly cooked white or brown rice.
Quick Avocado and Tomato Salad: For something cool and refreshing, I love to toss together a simple salad of diced avocado, cherry tomatoes, and thinly sliced red onion. A light dressing of olive oil, lime juice, salt, and pepper is all it needs. The creaminess of the avocado and the burst of the tomatoes are a wonderful counterpoint to the baked casserole.
Simple Black Bean and Corn Salsa: Mix a can of black beans (rinsed), a can of corn (drained), diced red onion, and chopped cilantro. Dress it with lime juice and a pinch of cumin. It can be served as a side dish or even spooned directly over the enchiladas for extra texture and flavor.
A Dollop of Something Creamy: Never underestimate the power of a simple garnish. A spoonful of sour cream or Greek yogurt adds a cool, tangy finish that balances the warmth of the enchilada sauce. Sliced black olives, fresh cilantro, and a few jalapeño rings for those who like it spicy are also wonderful additions that let everyone customize their own plate.

Storage & Reheating

One of the best things about this enchilada casserole is that the leftovers are just as delicious, if not more so, as the flavors continue to meld overnight. Here’s how to store and reheat it properly to enjoy it again.

Refrigeration:

Cover the baking dish tightly with foil or plastic wrap, or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days. This makes it a fantastic option for packed lunches throughout the week.

Freezing:

This dish freezes exceptionally well. You can freeze the entire baked casserole or individual portions. For best results, let the casserole cool completely, then cover the dish tightly with a layer of plastic wrap followed by a layer of heavy duty aluminum foil. It can be frozen for up to 3 months. Remember to label it with the date!

Reheating:

From the refrigerator: You can reheat individual portions in the microwave for 1 to 2 minutes. To reheat a larger portion, place the covered casserole in a 350°F (175°C) oven for 20 to 25 minutes, or until warmed through.
From the freezer: For the best texture, thaw the casserole in the refrigerator overnight before reheating. Then, bake at 350°F (175°C) for 25 to 30 minutes, covered, until hot and bubbly. If reheating from frozen, you’ll need to increase the baking time to around 45 to 60 minutes, keeping it covered for the majority of the time to prevent it from drying out.

FAQ about Lazy Girl Enchiladas

I get a lot of questions about this recipe, so I’ve gathered the most common ones here. Hopefully, these answers help you on your enchilada journey!

1. Can I use flour tortillas instead of corn?

You absolutely can, but be prepared for a different texture. Flour tortillas will become very soft and almost doughy when layered and baked in the sauce, creating more of a dumpling like consistency. Corn tortillas tend to hold their shape better and absorb the sauce while still maintaining some integrity, which is why I prefer them for this Simple Enchiladas Recipe.

2. My casserole came out a bit watery. What did I do wrong?

This can happen for a couple of reasons. First, make sure your cream cheese is at room temperature so it blends into a thick filling rather than releasing moisture. Second, if you’re adding vegetables like zucchini or mushrooms, it’s a good idea to sauté them first to cook off some of their water content. Finally, letting the casserole rest for 10 minutes after baking is key to allowing everything to set and absorb any excess liquid.

3. Can I prepare this Lazy Girl Chicken Enchiladas casserole ahead of time?

Yes, this is one of the best make ahead meals! You can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add about 5 to 10 minutes to the initial covered baking time since you’re starting with a cold dish.

4. What’s the best way to make this an Enchiladas Recipe for Two?

This recipe is very easy to scale down. Simply halve all the ingredients and assemble them in a smaller 8×8 inch or a 9-inch round baking dish. The baking time should remain roughly the same, but keep an eye on it to ensure it doesn’t overcook. It’s one of my favorite Dinner Ideas for Two because you’ll likely still have delicious leftovers for lunch the next day.

5. I don’t have rotisserie chicken. What other chicken can I use?

Any cooked, shredded chicken will work perfectly. You can boil or poach 1.5 pounds of boneless, skinless chicken breasts until cooked through, then shred them with two forks. This is also a great recipe for using up leftover grilled or baked chicken. The creamy, flavorful sauce will rehydrate and tenderize any chicken you use.

Final Thoughts on Lazy Girl Enchiladas

In our house, food is a language. It’s how we say “I love you” after a long day, how we celebrate small victories, and how we find comfort when the world feels a bit too loud. This Lazy Girl Enchiladas recipe is one of my favorite expressions of that language. It’s a quiet poem written in layers of tortillas, cheese, and sauce. It whispers that it’s okay to take the easy way, that nourishment isn’t about perfection, but connection. Every time I pull that bubbly, golden brown dish from the oven, I’m reminded that some of life’s greatest pleasures are born from simplicity. I hope this recipe brings as much warmth and ease to your kitchen as it has to mine.

If you make these enchiladas, I would love to hear about it. Please leave a comment and a rating below to let me know how they turned out for you! And if you want to save this recipe for a busy day, be sure to pin it on Pinterest. Don’t forget to subscribe to MisterRecipes.com for more stories and recipes delivered right to your inbox.