Skillet Seitan Enchiladas

🥘 Ingredients

• Monterey Jack cheese
  1 c
• black pepper
• chipotle powder (divided)
  2 tsp
• enchilada spice blend (divided)
  3 tbsp
• flour
  2 tbsp
• flour tortillas
  12 unit
• olive oil (divided)
  2.667 tbsp
• poblano pepper (thinly sliced)
  2 unit
• salt
• seitan crumbles
  1 lb
• tomato paste (divided)
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  1½ cups
• yellow onion (thinly sliced)
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and thinly slice yellow onion . Core, seed, and thinly slice poblano pepper . Drain seitan crumbles .

   yellow onion: 2 unit (thinly sliced), poblano pepper: 2 unit (thinly sliced), seitan crumbles: 1 lb
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and poblano and cook, tossing for ⏱️ 5-6 minutes , until softened and slightly charred. Add the seitan to the pan along with 2 teaspoons of the enchilada spice blend and 1 teaspoon of the chipotle powder . Cook, tossing for ⏱️ 3-4 minutes , until warmed through and fragrant. Set the mixture aside and rinse out the pan.

   olive oil: 2.667 tbsp (divided), enchilada spice blend: 3 tbsp (divided), chipotle powder: 2 tsp (divided)
3. 

   3

   Heat 1 tablespoon of the olive oil in the same pan over medium-low heat. Whisk in flour and stir for ⏱️ 1 minute . Add the remaining enchilada spice blend and whisk for ⏱️ 30 seconds , until fragrant. Whisk in 1 tablespoon of the tomato paste and cook, stirring for ⏱️ 1 minute . Add water and veggie stock concentrate and whisk to thoroughly combine.

   flour: 2 tbsp, tomato paste: 2 tbsp (divided), water: 1½ cups, veggie stock concentrate: 2 unit
4. 4

   Bring the enchilada sauce to a simmer and cook for ⏱️ 5-7 minutes , until thickened. Remove from the heat and season with salt and black pepper . Reserve ¾ of the enchilada sauce, keeping the remaining ¼ in the pan.

   salt, black pepper
5. 

   5

   Divide the seitan filling between flour tortillas , and roll each tortilla up to seal. Place the rolled tortillas into a large oven-proof pan, seam side down. Pour the reserved enchilada sauce on top, spooning over extra sauce from the bottom of the pan to coat the enchiladas. Sprinkle with Monterey Jack cheese and place in the oven for about ⏱️ 10 minutes , until melted and bubbly. HINT: if you don't have an oven-proof pan, transfer the enchiladas to a baking dish (ours is 9"x13").

   flour tortillas: 12 unit, Monterey Jack cheese: 1 c
6. 6

   Serve the skillet seitan enchiladas right out of the pan and enjoy!