---
title: Plant-Based Protein Enchiladas Rojas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/plant-based-protein-enchiladas-rojas-5fe122942cb9c84bf5327f07
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Soy, Milk]
tags: [Lightning Prep, Plant-Based Protein, Easy Cleanup, Easy Prep, One Pot]
rating: 4.0
rating_count: 3700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty, authentic-tasting enchiladas; some found it too salty or spicy.
  - theme: Ease of prep
    text: Customers appreciated how quick and easy this meal was to prepare.
image: "https://images.recipes.furrysalamander.com/plant-based-protein-enchiladas-rojas.avif"
---
Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Trim and thinly slice @scallions{2%stalks}, separating whites from greens. Quarter @lime{1%unit}.

Heat a large drizzle of @olive oil{2%tbsp} in a #large ovenproof pan{} over medium-high heat. Add @ground plant-based protein{12%oz} and half the @southwest spice blend{1%tsp}. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom ~{3%minutes}. Break up protein into pieces and continue cooking until browned all over and warmed through ~{3%minutes}. Stir in scallion whites and half the @tex-mex paste{2%tbsp}; cook until scallions are softened and mixture is combined ~{1%minute}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Turn off heat. Transfer filling to a plate. Wipe out pan.

Place a small amount of filling on one half of each @flour tortillas{6%pieces}. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used for filling. If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish.

In a #medium bowl{}, combine ½%cup @water{}, @tomato paste{2%tbsp}, and remaining Tex-Mex paste and Southwest Spice; stir until smooth. Pour over enchiladas to thoroughly coat. Sprinkle with @mexican cheese blend{¾%cup}. Bake on top rack until sauce is bubbly and cheese has melted ~{3%minutes}.

While enchiladas bake, in a #small bowl{}, combine @sour cream{2%tbsp} with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide enchiladas between plates; top with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.