Ingredient Notes:
Enchilada Sauce – You can use either red or green enchilada sauce. We just keep things easy and used the canned sauce for this recipe. These are lazy enchiladas after all! You could make your own if you’ve got the time.
Frozen Taquitos – These come in all sorts of varieties and brands. You can use any that you like! Beef taquitos, chicken taquitos, even bean and cheese taquitos for a meatless meal!
Cheddar Cheese – We’re keeping this nice and lazy and using pre-shredded cheddar cheese from the store. We do like to grate our own cheese, but sometimes it’s easier to just use the shredded stuff. Any variety of cheese will work – Mexican blend, pepperjack, monterey jack…
Toppings – We used sliced avocado, sour cream, diced onion, and cilantro this time around. More options below!
Step by Step Instructions:
Pour about 1/4 cup of sauce into a 9×13 baking dish. Just enough to thinly cover the bottom. Arrange the taquitos over the sauce, then pour the remaining sauce over the top and bake for 15 minutes.
Top with the shredded cheddar cheese and return to the warm oven for 5 minutes to melt the cheese. It doesn’t take long since the taquitos should already be hot and bubbly.
Serve the lazy enchiladas with your favorite toppings like sliced avocado, sour cream, diced onion, and cilantro. More topping ideas below!
Helpful Tip!
Storage & Freezing:
Once these have cooled down a bit, cover the dish with foil, and pop them in the fridge for 4-5 days. Reheat in the oven or microwave.
We haven’t tried freezing these as I’m not usually a big fan of refreezing food, but from a food safety perspective it should be just fine. The texture may be a bit different however.
The nice thing about this recipe is that it is so quick and easy and simple enough to halve or double that we tend to make these fresh when we need them for however many people we’re serving.
Topping Ideas:
Serving Suggestions:
These taquito enchiladas are pretty great all on their own when you need something super quick and easy, but they can also be served alongside a variety of sides to make for a more complete meal.
My easy Mexican rice is a good choice for serving with enchiladas, and our homemade refried beans a They’re especially good alongside that Mexican rice. Serve all three for a hearty Mexican inspired meal!
My Mexican potato salad and this Mexican street corn pasta salad would be good sides too, and they are easy to prepare cold salads that you can make ahead of time.
Don’t forget our margaritas on the rocks!
