Lazy Enchiladas Recipe

A reader (thanks, Angie) suggested I include some of Rima's favorite recipes on this website, so here is the recipe for Lazy Enchiladas, a family favorite, as mentioned in Chapter 5 of Condor Moon. The amounts of any of the ingredients can be modified to suit your family's tastes, but this is a good place to start. If you'll remember, Rima reduced the amount of cheese, added red bell peppers and replaced the ground beef with chicken to make it more heart healthy for Hix.

Larkin's Lazy Enchiladas: Mexican comfort casserole!


2 lbs ground beef (or chicken or turkey)

1 cup finely diced yellow or sweet onion

2 cloves minced garlic (or 1 tsp garlic powder)

1 tsp Mexican oregano

1/2 tsp black pepper

1/2 tsp cumin

1/4 tsp cayenne pepper (or more if you like it hot)

1 7oz can diced green chiles

30 yellow corn tortillas, torn into 5-6 pieces each

1 27oz can red enchilada sauce

1 7oz can El Pato Mexican-style tomato sauce (or any non-chunky salsa like Pace)

3-4 cups shredded cheddar cheese


In a very large pan/skillet: Brown the ground meat and then drain the grease. Add diced onions, garlic, seasonings and green chiles. Mix in 15-20 torn up corn tortillas, and add 2 cups of the shredded cheese. Add enchilada sauce and Mexican salsa and stir together.

Spoon mixture into 13x9 pan (greased or lined with foil helps clean-up). Tear up remaining corn tortillas to cover the top of the mixture (you can also tear up more for the bottom of pan before adding mixture if desired, especially if it seems soupy). Cover the top with several handfuls of cheddar cheese; don’t skimp if you want a crispy yet chewy layer.

Bake at 350° for at least 45 minutes or until top layer of cheese is crispy but not burned (may need to increase oven temp at end to crisp up).

Let stand for 10 minutes to set up, then serve.

Optional—Garnish with diced green scallions, fresh diced tomatoes, sliced black olives and a dollop of sour cream. Serve with warm, buttered flour tortillas and a green salad. It freezes well and is great warmed up the next day! © Tanna Thornburg 2014