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Quick Lazy Enchiladas

A time-saving twist on traditional enchiladas that layers ingredients like a Mexican lasagna instead of rolling individual tortillas, delivering all the cheesy, saucy comfort with half the effort.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Calories 285 kcal

Ingredients
  

For the Enchilada Layers

  • 12 corn tortillas (or flour tortillas for a softer texture)
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 2 cups enchilada sauce, divided
  • 2 cups Mexican cheese blend, shredded
  • 1 medium onion, finely diced
  • 1 can (4 oz) diced green chiles
  • 1 tablespoon olive oil

For Garnishing

  • ¼ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • ½ cup sour cream

Instructions
 

  • Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat, then sauté the diced onion until it becomes translucent and fragrant – about 5 minutes.
  • Spread ½ cup of enchilada sauce across the bottom of your prepared baking dish. Tear 6 tortillas into large, irregular pieces and arrange them over the sauce, overlapping as needed to cover the bottom completely.
  • Scatter half of the shredded chicken evenly over the tortilla pieces, followed by half of the sautéed onions and half of the green chiles. Drizzle ¾ cup of enchilada sauce over everything, using the back of a spoon to gently spread it around. Sprinkle 1 cup of cheese over the top.
  • Layer the remaining 6 tortillas (again, torn into pieces) over the cheese, then repeat with the remaining chicken, onions, and chiles. Pour the remaining enchilada sauce evenly across the top layer. Crown everything with the remaining cheese.
  • Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 5-7 minutes until the cheese turns golden brown and you can see the sauce bubbling around the edges.
  • Let the enchiladas rest for 5 minutes before cutting. Cut into generous squares and garnish with fresh cilantro, green onions, and dollops of sour cream.

Notes

Can be assembled up to 24 hours ahead and refrigerated (add 10 extra minutes to covered baking time). Freezes well for up to 3 months. Let rest 5 minutes before cutting to allow layers to set. Reheats well covered in 350°F oven for 15-20 minutes. Works great with substitutions like black beans for chicken or flour tortillas for corn tortillas.