Skillet Seitan Enchiladas

🥘 Ingredients

• chipotle powder
  1 tsp
• enchilada spice blend
  1 tbsp
• flour
  2 tbsp
• flour tortillas
  6 unit
• monterey jack cheese
  1 c
• olive oil
  3 tbsp
• pepper
  to taste
• poblano pepper
  1 medium
• salt
  to taste
• seitan crumbles
  12 oz
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1 ½ cups
• yellow onion
  1 medium

🍳 Cookware

• large pan
• large oven-proof pan
• baking dish

1. 

   1

   olive oil yellow onion poblano pepper seitan crumbles enchilada spice blend chipotle powder flour tomato paste water veggie stock concentrate salt pepper flour tortillas monterey jack cheese

   olive oil: 3 tbsp, yellow onion: 1 medium, poblano pepper: 1 medium, seitan crumbles: 12 oz, enchilada spice blend: 1 tbsp, chipotle powder: 1 tsp, flour: 2 tbsp, tomato paste: 1 tbsp, water: 1 ½ cups, veggie stock concentrate: 1 unit, salt: to taste, pepper: to taste, flour tortillas: 6 unit, monterey jack cheese: 1 c
2. 

   2

   Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and thinly slice the yellow onion. Core, seed, and thinly slice the poblano pepper. Drain the seitan crumbles.
3. 

   3

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

   Heat 1 tablespoon olive oil in the same pan over medium-low heat. Whisk in the flour and stir for about ⏱️ 1 minute . Add the remaining enchilada spice and whisk for ⏱️ 30 seconds , until fragrant. Whisk in 1 tablespoon tomato paste and cook, stirring for ⏱️ 1 minute . Add 1 ½ cups water and the veggie stock concentrate and whisk to thoroughly combine.
5. 

   5

   Bring the enchilada sauce to a simmer and cook for ⏱️ 6 minutes , until thickened. Remove from the heat and season with salt and pepper. Reserve ¾ of the enchilada sauce, keeping the remaining ¼ in the pan.
6. 6

   Divide the seitan filling between the 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 ⏱️ 10 minutes , until melted and bubbly. Note: if you don’t have an oven-proof pan, transfer the enchiladas to a baking dish (9x13 inches).
7. 7

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