Get ready to savor our Skillet Meatless Enchiladas with Salsa Verde recipe– A delightful twist on the classic favorite. This recipe brings together quinoa, creamy cream cheese, melty mozzarella, and a flavorful mix of spices, all snugly wrapped in soft flour tortillas. With the added zest of poblano peppers, garlic, and aromatic herbs, and a zesty drizzle of verde salsa, these vegetarian enchiladas are a mouthwatering treat you won't want to miss. Gluten-free + Make Ahead Option.
The idea for our Skillet Meatless Enchiladas with Salsa Verde came about in a rather simple, "what's for dinner tonight" moment. I had just added a homemade tortilla recipe to the blog, and my mind was buzzing with ways to put those warm, pillowy tortillas to use. Then it hit me – why not create a delicious vegetarian enchilada recipe that not only satisfies our taste buds but also lets those soft tortillas shine?
Enchiladas are a popular Mexican dish consisting of rolled or folded tortillas, typically corn or flour tortillas, filled with various ingredients. The most common filling is meat, such as chicken, beef, or pork, but vegetarian and cheese-filled options are also popular. The filled tortillas are then typically smothered in a flavorful sauce, topped with cheese before being baked to perfection. Served with a variety of toppings!
How To Make The Best Vegetarian Enchiladas
This vegetarian enchiladas recipe is bursting with flavor. First, we cook the quinoa, then craft a delectable sauce, assemble the enchiladas, generously sprinkle with cheese, and bake them to mouthwatering golden perfection. Finish it all off with your favorite toppings, and you're in for a treat!
Here is everything you need for this vegetarian enchiladas recipe-
Uncooked quinoa: The primary ingredient for preparing the quinoa base.
Organic vegetable stock: Used for cooking quinoa and adding flavor.
Extra virgin olive oil: Used for sautéing and adding a touch of richness.
Red onion, chopped: Brings a sweet and savory flavor to the filling.
Garlic cloves, minced: Infuses a robust garlic aroma and flavor.
Poblano peppers, chopped: Adds a mild, earthy, and slightly spicy kick.
Chili powder: Enhances the filling with a smoky and spicy note.
Smoked paprika: Provides a smoky depth and warm flavor.
Garlic powder: Adds a mellow garlic flavor to the filling.
Sea salt + Black pepper: Enhances overall seasoning and taste.
Roasted verde salsa, organic: Creates a zesty and tangy sauce for the enchiladas.
Organic cream cheese, softened at room temp.: Offers creaminess and richness to the filling.
They're a flavor explosion-- and downright addictive!
Totally customizable---use only your favorite toppings and ingredients.
Crowd-pleasing--perfect for gatherings and easy dinner nights.
Make everything from scratch for fresh, homemade ingredients OR store-bought for total convenience!
You can make things ahead of time or the same day, depending on your needs!
Hate Cooking Quinoa in Fear of it Being Bland in Flavor?
OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.
Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.
MY SECRET? Veggie stock or chicken stock (for non-vegan/vegetarian options) or milk. Yup. Instead of using water, I just substitute with some sort of stock or milk, adding salt or whatever based on necessity. Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.
What Kind of Quinoa is Best for Meatless Enchiladas
You can use any kind of quinoa to make this Meatless Enchiladas recipe. It can be cooked beforehand (and stored in the refrigerator in a tightly sealed container) or boiled at the same time as the recipe states. White (original) quinoa will give you a whiter-colored look, though multi-color or red grains will give you a stronger nuttier flavor and will blend best with this filling.
What Do Meatless Enchiladas Taste Like?
The quinoa filling is hearty + flavorful.
The cream cheese adds a luscious creaminess.
Poblano peppers bring a subtle, earthy heat.
The blend of spices offers a smoky, spicy depth.
Cheese lovers will appreciate the gooey, cheesy topping.
The verde salsa adds a tangy and zesty kick.
Toppings, like avocado, sour cream, and jalapeños, can personalize the flavor.
Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place enchiladas in the oven at 350 degrees until warmed through. Assemble to serve.
Can I make Enchiladas ahead of time?
Yes totally! All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
Can i make this vegetarian Enchiladas recipe gluten-free?
Absolutely! To make these enchiladas gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! And make sure that you use GF-friendly vegetable stock and cream cheese as well.
Are the poblano peppers spicy in this dish?
Poblano peppers add a mild and earthy spiciness, but the overall heat level can be adjusted according to personal preference.
Do I have to use a skillet if I don't have one?
While using a skillet is convenient for both assembly and baking, you can also prepare these enchiladas in a casserole dish. Simply assemble them in a baking dish and bake as directed in the oven for a delicious alternative.
Can I add meat to this enchiladas recipe if I prefer a meaty version?
Absolutely! If you'd like to include meat, you can brown and season ground beef, chicken, or any meat of your choice separately. Mix it into the quinoa and vegetable filling before assembling the enchiladas for a delightful meaty twist.
More Fan-Favorite Meatless Meals
If you’re a true lover of these Skillet Meatless Enchiladas like I am (and my readers), then these other meatless meals will surely be a new staple in your house:
If you tried this Skillet Meatless Enchiladas [w/ Salsa Verde] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagramand hashtag it #orchidsandsweettea! I love hearing from you!
Get ready to savor our Skillet Meatless Enchiladas with Salsa Verde – A delightful twist on the classic favorite. This recipe brings together quinoa, creamy cream cheese, melty mozzarella, and a flavorful mix of spices, all snugly wrapped in soft flour tortillas.
Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes.
Reduce heat to bring to a simmer, whisking every 3-4 minutes until fully cooked through, and stock has dried, and the quinoa has thickened. Let cool.
TO MAKE THE SAUCE:
In a medium-size skillet over medium-high heat, add the olive oil. Once heated, add the chopped onions, garlic cloves, and poblano peppers, sautéing until fragrant and softened. Remove veggies from skillet and set aside on a plate.
In the same skillet over medium-high heat, add the chili powder, smoked paprika, garlic powder, salt, and black pepper, stirring to combine. Add in the softened cream cheese, half of the verde salsa, and veggie stock, stirring to combine and until smooth, about 3-4 minutes. Add in 1 cup of Mexican cheese blend, stirring again until the cheese has melted + the sauce is smooth. Remove from heat.
Preheat the oven to 375 degrees Fahrenheit and grease a deep oven-safe skillet with olive oil or butter.
Lay out a warm tortilla in the skillet and in a line down the middle of the tortilla, spoon 1-2 Tbsps of sauce followed by a bit of cooked quinoa, sautéed veggies, and a bit of Mexican cheese. Then roll up the tortilla and line up in the skillet so that each one can be side by side. Repeat until all tortillas are assembled.
Once all rolled up tortillas are aligned, pour the remaining sauce atop of tortillas as well as the remaining verde salsa. Sprinkle the shredded mozzarella cheese atop everything, spreading it out evenly.
BAKE THE ENCHILADAS:
Bake the enchiladas for 20 minutes uncovered or until the cheese is melted and the sides are bubbly.
Remove the oven and let cool a bit, about 5 minutes or so. Top with your favorite toppings: avocados, yogurt/sour cream, chopped green onions, sliced jalapeños, and/or lime wedges, if desired.
Serve immediately by removing each slice of tortilla.
Tips & Tricks
STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place enchiladas in the oven at 350 degrees until warmed through. Assemble to serve.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
GLUTEN-FREE OPTION: To make these enchiladas gluten-free, simply substitute tortillas with great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! And make sure that you use GF-friendly vegetable stock and cream cheese as well.