Our daycare provider is amazing. For many reasons. One of those reasons is that when I walk into her home, I usually smell something amazing coming from the kitchen. Whether it’s breakfast, lunch or dinner time. Homemade cinnamon rolls, a bubbling pot of chili or fresh baked cookies, you name it, that woman seems to be a wiz in the kitchen.
I wonder if a 20-something is eligible for daycare there? I wouldn’t mind having a seat at her lunch table, playing all day and getting an afternoon nap.
No? Yeah, I didn’t think so.
Anyway, she’s got a hustling, bustling family of her own plus the eight little humans she cares for each day. That makes me appreciate the fact that she takes the time and energy to make homemade meals even more and I know her daycare kids get in on some of that deliciousness as well.
The other day I picked up Little E after work and was welcomed by the smell of enchiladas that were just about to hit the oven for her family’s dinner. She and her daughter were in the midst of rolling up the enchiladas and we visited about how we sometimes take the easy way out and layer the ingredients instead.
I had been craving enchiladas ever since so it was a given that they ended up on our dinner table a few nights later.
But I took the easy way out.
These are my Lazy Layered Enchiladas and they’re a perfect weeknight meal (especially when you’ve meal prepped and have browned hamburger ready to go in the fridge). Once all of the components are ready, they’re a cinch to put together…no rolling required!
Once they’re baked and the cheese is all ooey-gooey, serve ’em up with a dollop of sour cream, fresh cilantro, diced avocado and/or a sprinkle of chili powder.
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Lazy Layered Enchiladas
These quick weeknight enchiladas are perfect when you're feeling lazy but want a delicious home cooked meal!
- 2 Tbsp. Simply Sunflower Oil
- 1/4 cup diced onion
- 1/4 cup diced green pepper and/or jalapeno
- 1 lb. ground beef
- 8 oz. enchilada sauce
- 3 8-in. flour tortillas
- 2 cups shredded cheese (cheddar, Monterrey jack, and/or pepper jack)
- 8 oz. refried beans
- Salt and pepper
- Sour cream, cilantro, diced avocado and/or chili powder for garnish (optional)
Preheat oven to 375°F.
Warm a skillet on medium heat and add the Simply Sunflower Oil, onions, peppers and a dash of salt. Saute until the veggies start to become tender.
Add the ground beef to the veggie mixture and cook until the meat is no longer pink. Add ground black pepper to taste and half of the enchilada sauce and warm through.
Grease a 9x9" baking pan with cooking spray and spread a few spoonfuls of the meat mixture around the bottom of the pan.
Add one flour tortilla followed by half of the remaining meat mixture. Drizzle a little more enchilada sauce over the top to make sure the tortilla is covered. Sprinkle 1/3 of the cheese over the meat layer.
Add another flour tortilla and spread the refried beans over the top. Add another drizzle of enchilada sauce and spread over the bean layer. Sprinkle with another 1/3 of the shredded cheese.
Add the final tortilla followed by the rest of the meat mixture, a drizzle of enchilada sauce and remaining cheese.
Cover with foil and bake for 20-25 minutes or until warmed through and the cheese is melted.
Let the enchiladas rest for a few minutes after taking them out of the oven and serve with sour cream, cilantro, diced avocado and/or a sprinkle of chili powder.
TIP: If you're using 16 oz. cans of enchilada sauce and refried beans, add the leftovers you don't use for this recipe to freezer containers and freeze for another use!
TIP: If your family isn't a fan of refried beans, add another 1/2 lb. of ground beef to your ingredient list and replace the bean layer with a layer of beef.