Skillet Seitan Enchiladas
with Poblano and Monterrey Jack
Skillet Seitan Enchiladas
Savory seitan enchiladas baked in a skillet with smoky poblano and melty Monterey Jack for a hearty, cheesy vegetarian dinner.
Ingredients
For 2 servings
- 1 teaspoon Chipotle Powder
- 1.5 tablespoon Enchilada Spice Blend
- 1 tablespoon Flour
- 6 unit Flour Tortillas
- ½ cup Monterey Jack Cheese
- 1 unit Poblano Pepper
- 8 ounce Seitan Crumbles
- 1 tablespoon Tomato Paste
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyMedium
Total Time45m
Calories792
Protein48g
Carbs79g
Fat32g
Tags:
VeggieProtein SmartFiber SmartLow SugarMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the cheese for a plant-based melting style. For gluten-free, use certified gluten-free tortillas and a gluten-free thickener, and choose a wheat-free seitan alternative if needed.
What to serve with it
Serve with a crisp green salad, cilantro-lime rice, or black beans to balance the rich, smoky filling. A spoon of salsa or a few avocado slices adds freshness and cools the heat.
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