The Capsule Pantry: Easy Enchiladas

  • Author: Lauren Daniel
  • Yield: 15 enchiladas 1x
  • Category: Tex-Mex


Part of our Pantry Capsule series, these easy enchiladas are packed with flavor and made with ease!



  • 1 lb ground meat or shredded chicken*
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp oil
  • 1 ¼ c stock
  • 1 can or box tomato sauce
  • 1 tsp hot sauce, I used cholula (optional)
  • 1 can black beans
  • ¾ c cheese, shredded (optional, extra if you would like cheese on the inside of your enchiladas)
  • 15 tortillas, I used corn
  • 1 tbsp chili powder
  • 2 tsp cumin
  • ¾ tsp garlic powder
  • ¼ tsp salt
  • ¼  tsp pepper
  • Optional: Avocado, sliced cherry tomatoes, plain greek yogurt or sour cream for topping


  • Set oven to 400 degrees.
  • In a saucepan over medium heat add stock, tomato sauce, spices and salt & pepper for 2-3 minutes and then simmer on low. Reserve 1½ c for topping the enchiladas.
  • In a saute pan heat oil over med-high heat, add onion and cook for 2-3 minutes, then add garlic and saute for 2 more minutes.
  • Add meat and cook through, add black beans and mix well.
  • Pour remaining sauce on meat, combine well and turn off heat.
  • Wrap in paper towels, heat tortillas for 30-45 seconds to soften.
  • Spread a spoonful of sauce on the bottom of a 9”x12” pan.
  • Fill tortillas with meat mixture close the seam at the bottom, side by side (you can add some cheese inside with the meat mixture if you wish, I didn’t because we are low dairy).
  • Pour remaining sauce over enchiladas, use the back of a spoon to spread if needed. Sprinkle with cheese.
  • Place in oven for 20 minutes.
  • Serve topped with tomatoes, avocados, and greek yogurt.


*Vegetarians can use 1½ c couscous or quinoa as a meat replacement.