Need an easy dinner idea? These 5-ingredient enchiladas are a great weeknight dinner and can even be frozen for later!
We all have those busy nights where we just need an easy meal.
Maybe you work outside the home all day, or maybe you’re always on the run with kids and need something quick to put together.
5-ingredient recipes are currently my jam and save my sanity on busy days! These easy enchiladas are so delicious, with minimal prep time.
Keep scrolling to get to the recipe card for these 5-ingredient enchiladas, or keep reading for more tips and tricks!
Simple recipe for overwhelmed people
This might sound silly, but I do get overwhelmed sometimes when looking at huge ingredient lists. Even if half the list is just spices, my brain shuts down and thinks the recipe is too hard.
That’s why I create these 5-ingredient recipes. Sure, you could add plenty of other ingredients for extra flavor and texture. But sometimes you just need an easy way to get dinner on the table, and I’ve got your back!
Lean ground beef
Black bean and corn salsa
Red enchilada sauce
Shredded cheddar cheese
Meat: Feel free to use ground turkey instead of beef. You can even use chicken breasts instead to make chicken enchiladas!
Beans: The salsa already has black beans in it, but you could add an extra can.
Vegetables: Saute some onions and bell pepper to add to the mixture!
Cheese: Use your favorite type of cheese instead of cheddar. Mexican cheese, Colby Jack, etc.
Seasonings: You can use a packet of taco seasoning or make your own.
Optional toppings: Sour cream, avocado, extra salsa, fresh cilantro
How to make
Preheat the oven to 375 degrees.
In a large skillet, cook the ground beef on medium-high heat until no longer pink.
Add the salsa, 1/2 cup of the enchilada sauce, and 1 cup of cheese, and mix thoroughly.
Lay out a tortilla on a large plate. Add about 1/3 cup of the meat mixture onto the center of each tortilla.
Roll up the tortilla, leaving the ends open, and place seam side down inside a greased 9×13 casserole dish.
Repeat until you’ve made 10 enchiladas and the mixture is used up.
Pour the remaining sauce on top, then sprinkle the remaining cheese on top of that.
Bake for 20 minutes until the cheese is melted and bubbly.
Serve 1 or 2 enchiladas on a plate and enjoy!
How to store
You can store leftover enchiladas in an airtight container and keep in the fridge up to 3-5 days.
How to freeze
If you want to freeze this, I recommend following the recipe right up until you bake the enchiladas. Place aluminum foil over top of the dish and keep in the freezer, where it will stay fresh up to 3 months.
Thaw in the fridge overnight and follow the baking directions as normal.
Next time, I’ll double this recipe so we can eat one for dinner and freeze the other for later!
Other 5-ingredient recipes
Do you need some more easy recipes that only have 5 ingredients? Check out my master post for plenty more ideas!
- 1 pound ground beef
- 16-ounce jar bean and corn salsa
- 10-ounce can red enchilada sauce, divided
- 10 soft taco-sized tortillas
- 2 cups shredded cheddar cheese, divided
- Preheat the oven to 375 degrees.
- In a large pan, cook the ground beef until no longer pink.
- Add the salsa, 1/2 cup of the enchilada sauce, and 1 cup of cheese, and mix thoroughly.
- Lay out a tortilla on a large plate. Add about 1/3 cup of the beef mixture onto the center of the tortilla.
- Roll up the tortilla, leaving the ends open, and place inside a greased 9x13 casserole dish.
- Repeat until you've made 10 enchiladas and the mixture is used up.
- Pour the last of the enchilada sauce on top, then sprinkle the last cup of shredded cheddar on top of that.
- Bake for 20 minutes until the cheese is melted and bubbly.
- Serve 1 or 2 enchiladas on a plate and enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 50mgSodium: 495mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 18g