Lazy Enchiladas

5 from 6 votes

This lazy enchiladas recipe is perfect for busy weeknights. It cuts down the time required to make traditional enchiladas without skimping on flavor. Next time you are looking for an easy dinner option, give these shortcut enchiladas a try!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican-Inspired

Servings:

Calories: 402kcal

Author: Olivia & Annie

Ingredients

2 teaspoon olive oil
2 teaspoon minced garlic
1 large bell pepper
½ medium onion
2 teaspoon cumin
2 teaspoon chili powder
½ teaspoon kosher salt
4 cups shredded chicken
2, 10 oz cans of green enchilada sauce (divided)
½ cup plain Greek yogurt (or sour cream)
Juice from 1 lime
12-15 corn tortillas, cut in half
½-1 cup shredded cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Put the olive oil, garlic, bell pepper, onion, and all of the spices into a medium skillet and sauté for 3-4 minutes or until the vegetables have softened.
Add the chicken to the pan and mix until well combined with the vegetables and seasoning. Remove the pan from the heat.
Add the chicken and vegetables to a large mixing bowl (or continue in the same pan if it is large enough). Add in about 1 cup of green enchilada sauce, ½ cup of plain Greek yogurt, and the freshly squeezed lime juice. Mix together until well combined.
Spray a 9x13 baking dish with non-stick cooking spray. Pour enchilada sauce into the pan and spread it out across the bottom of the pan (just enough to create a thin, even layer across the pan).
Cut the corn tortillas in half so that they can more easily line up with the edge of the pan. Place half of a tortilla with the flat edge against the edge of the pan and arrange until there is a layer of tortillas covering the bottom of the pan (see the picture in the step by step photos for an example). You will need to place about 8-10 tortilla halves in a single layer to cover the pan.
Next, put half of the chicken enchilada mixture on top of the tortillas and evenly spread it across the pan. Add another layer of tortillas, then the second half of the filling, and then another layer of tortillas to top it off. Evenly spread green enchilada sauce over the top layer of tortillas. Use the amount you prefer, you may not need the whole can. Lastly, sprinkle the top with shredded cheese.
Cover the baking dish with aluminum foil, place the dish in the oven, and bake for 15 minutes. Take the foil off at the 15 minute mark and cook for another 5 minutes, or until the cheese is melty and bubbly.

Notes

This recipe is gluten-free thanks to the use of corn tortillas. It is not vegan or vegetarian.
Make it dairy-free: to make this recipe dairy-free, simply omit the Greek yogurt and cheese or replace them with a dairy-free variety.

Nutrition