Skillet Meatless Enchiladas [w/ Salsa Verde]

Up close shot of enchilada with two gold spoons and toppings.

5 from 2 votes

Skillet Meatless Enchiladas [w/ Salsa Verde]

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Keyword: baked, comfort foods, dinner, enchiladas, family-friendly, food, kid-friendly, lunch, meatless, skillet, weeknight, weeknight meals

Servings: servings

Calories: 123kcal

Author: Shanika

Ingredients

QUINOA:

1 cup uncooked quinoa
3 cups organic vegetable stock

ENCHILADAS:

2 Tbsps extra virgin olive oil
1 red onion, chopped
3 garlic cloves, minced
3 poblano peppers, chopped
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
1 (16 oz.) jar roasted verde salsa, organic
2 ounces organic cream cheese, softened at room temp.
2 cups organic mozzarella cheese, shredded
3 cups organic Mexican cheese blend
6 homemade organic flour tortillas, warmed
1 cup organic vegetable stock

OPTIONAL TOPPINGS:

Sliced or diced avocados
Yogurt/Sour cream
Chopped green onions
Sliced jalapeños
Lime wedges

US Customary - Metric

Instructions

TO COOK THE QUINOA:

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.

ASSEMBLY:

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.
Bon Appetit!

Notes

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.

Nutrition