Lazy Enchiladas
16 Comments Aug 30, 2022
Updated Jun 11, 2025
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These Lazy Enchiladas are made with just three primary ingredients. If you’re looking for an incredibly easy meal the whole family will enjoy, it doesn’t get much easier and better than this!
Key Ingredients
Here is what you need to make these taquito enchiladas:
- Frozen Taquitos: I used frozen beef taquitos for this recipe.
- Red Enchilada Sauce: A canned enchilada sauce that is a combination of tomato sauce and chili powder. If you’d like a little spice, consider using hot enchilada sauce.
- Shredded Cheese: I used a fiesta blend that includes all the classic Tex-Mex cheeses (medium cheddar cheese, Monterey Jack, queso quesadilla, and asadero cheese).
- Toppings for Garnish: Olives and cilantro add the perfect touch of garnish flavor.
How to make Lazy Enchiladas
- Add the taquitos and sauce to your slow cooker.
- Let everything heat through until tender and saucy.
- Sprinkle with cheese and give it time to melt.
- Finish with a few fresh toppings and serve warm.
Cook’s Notes & Variations
Change the Taquito Type: Although I used beef taquitos for this recipe, you can use another type. There are beef and cheese, and chicken, with cheese or without.
Different Cheese Topping: You can’t go wrong with using a fiesta blend; however, you can also use a Mexican blend, Pepper Jack, or Monterey Jack.
Change the Sauce: Green sauce can be used instead of Red.
Serve with a Variety of Toppings: Sour cream, chopped green onions, chopped tomatoes, shredded lettuce, pico de gallo, and sliced avocado make for some great topping choices.
Foods to Serve on the Side: A dollop of guacamole, a nice helping of Mexican rice, black beans, and refried beans compliment this casserole dish wonderfully.
Featured Comment
“This is so yummy and easy, thank you so much so shared ❤”
– jesus
Lazy Enchiladas Recipe
Equipment
Ingredients
- 23 oz. box beef taquitos
- 19 oz can red enchilada sauce
- 1 cup shredded fiesta blend cheese
- 2.25 ounce sliced black olives
- 2 tablespoons chopped cilantro
Instructions
- Prepare 3 to 4 quart slow cooker with nonstick cooking spray.
- Place the frozen taquitos into the slow cooker. Top the taquitos with the enchilada sauce.
- Cover the slow cooker and cook on low for 4 hours, or high for 2.5 hours.
- Remove the lid and top the taquitos with the cheese. Re-cover and allow the cheese to melt.
- Garnish the lazy enchiladas with sliced black olives and chopped cilantro.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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I LOVE the concept of this, however this turned out to be a mushy mess. Flavor was ok but texture was very unpleasant.
Could this be cooked in a 9 x 13 casserole style crockpot? If so, any idea how long to cook?
I have not tested this in a casserole crockpot, but I’m sure it would work fine. The timing would probably be less.
Super easy and good! We add chopped yellow onions between layers and more sauce. Thank you