Lazy Enchiladas Recipe

This lazy enchiladas recipe is the perfect quick and easy family meal for those busy weeknights. With just a few ingredients, you can have a delicious dinner on the table in no time. One that everyone loves!

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Mexican food is my jam! You can usually find me eating my weight in chips and queso at our favorite local restaurant. But when I don’t feel like putting on real clothes, I make these lazy enchiladas.

I keep a stash of taquitos in the freezer for when I have a craving and throw a few in the air fryer. Yes, I still eat like I’m in college. But when I need to act like a grown up and make dinner, I turn them into this enchilada casserole.

It doesn’t get much easier than this! Layer some refried beans in a dish, top with the taquitos, pour on some enchilada sauce, and top with cheese. Bake and eat!!

This sound good to you? Check out this crescent roll taco ring, these Mexican pinwheels, these homemade Mexican pizzas, or this cheesy taco pasta.

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ingredients for enchilada recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Taquitos – Use your favorite version of frozen taquitos. I love the ground beef ones the best, but you can use vegetarian, chicken, and pork ones.
Beans – Refried beans, either pinto or refried black beans, work best!
Sauce – I prefer to use red enchilada sauce but the green sauce is great too. Especially with the shredded pork taquitos.
Cheese – Use your favorite mix of shredded cheeses. It melts better if you grate it yourself instead of the pre-shredded, bagged cheese.

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How To Make Lazy Enchiladas

refried beans in a baking dish with a layer of taquitos on top

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick spray. Warm the refried beans slightly (microwave for ~30 seconds) and spread in the bottom of the dish.

taquitos in a dish topped with red enchilada sauce

Arrange frozen taquitos in a single layer in the dish. You can pack them tightly to fit more. Pour the enchilada sauce evenly over the taquitos and beans.

enchiladas in a baking dish topped shredded cheese

Sprinkle shredded cheese generously on top. Bake in the oven for 25–30 minutes, or until the cheese is melted and bubbly and the taquitos are heated through.

baking dish with cooked enchiladas in it

Remove from oven and let cool for 5 minutes. Top with sour cream, chopped tomato, and cilantro. Add optional avocado slices and chopped onion if desired.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

spatula scooping enchiladas out of a white dish

Storage

If you have any leftovers, wrap them tightly with plastic wrap or put in an airtight container, and store in the fridge for up to 3 days.

Reheat in the microwave or the oven at 350F until heated through. I recommend covering them with aluminum foil (when reheating in the oven NOT the microwave) to keep them from drying out.

Serving Suggestions

These are delicious on their own as a meal, but you can stretch it even more by serving it with a fiesta salad, some Mexican rice, or something simple like chips and salsa.

close up of enchiladas on a stack of white plates

Variations

Works with beef, chicken, or cheese taquitos. You can also use frozen flautas or rolled-up tortillas with filling if you’re feeling semi-homemade.
Make them vegetarian by using cheese taquitos, vegetarian beans, and adding some extra vegetables like corn or sliced bell peppers.
Switch up the toppings to make it your own like avocado, black olives, sour cream, sliced green onions, pico de gallo, sliced jalapeno peppers, or some more cheese!
If you don’t have taquitos, you can make still make it. Just brown a pound of ground beef and add some enchilada seasoning. Sprinkle it over the refried beans, cover with crushed tortilla chips or corn chips, and top with cheese. Bake as usual.

FAQs

Can I make them ahead of time?

Yes, but I would leave the sauce and cheese off the top until just before baking. If you leave the sauce on too long, it can make the taquitos soggy.

Can I freeze them after baking?

You can, but the texture may change slightly. Let them cool, then freeze in portions. Reheat in the oven or air fryer for best results.

Are they spicy?

This depends on your enchilada sauce and taquitos. For a mild flavor, choose a mild red sauce and plain cheese or chicken taquitos. Want more heat? Use spicy enchilada sauce or add jalapeños before baking.

Can I use corn or flour taquitos?

Either works! Most frozen taquitos are made with corn tortillas, which hold up well to baking. Flour tortillas tend to get softer, but they’re still delicious.

How many taquitos per person?

Plan on 2–3 taquitos per person for a main dish portion, especially once they’re topped with beans, cheese, and sauce.

overhead picture of plate of enchiladas next to a baking dish

Recipe Tips & Tricks

If you want crispier taquitos, bake them for 10 minutes before adding sauce and cheese, then return to the oven for the final bake.
Spread refried beans under the taquitos or spoon over the top of them. You can also mix in black beans or corn for extra texture.
Don’t go overboard with sauce. A light, even layer is enough to coat without drowning.
Use a glass or ceramic baking dish because it retains heat really well, helping the taquitos cook evenly and stay hotter longer when serving.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

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This lazy enchiladas recipe is perfect for when you’ve had a busy day and want to get dinner on the table. Or when you are feeling lazy and craving some Mexican food!