The Capsule Pantry: Easy Enchiladas

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

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: tex mex

Keyword: beef enchiladas, chicken enchiladas, easy enchiladas

Servings: enchiladas

Calories: 186kcal

1 lb ground meat or shredded chicken*
1 onion sliced
2 garlic cloves minced
1 tablespoon oil
1 ¼ c stock
1 can or box tomato sauce
1 teaspoon 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 to rtillas I used corn
1 tablespoon chili powder
2 teaspoon cumin
¾ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon 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.