Are you tired of the same old dinner routine? Spice things up with this savory and satisfying seitan enchiladas recipe!
Packed with bold flavors, tangy pickled jalapeños, and gooey cheese, this dish is an exciting twist on a classic comfort food that’s perfect for any occasion.
Why Seitan Makes the Perfect Protein Choice
Seitan is a plant-based protein that offers a chewy, meat-like texture without the meat. Its neutral flavor allows it to absorb the tangy, smoky, and spicy notes of this enchilada recipe beautifully.
For those following a vegetarian diet or simply looking to incorporate more plant-based options into their meals, seitan is an excellent alternative. And if you’re gluten-free, don’t worry—firm tofu or tempeh can easily be swapped in.
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This recipe isn’t just about replacing meat; it’s about creating a flavor-packed, satisfying dinner that brings everyone to the table. With the richness of the cheese and the zing of pickled jalapeños, the seitan becomes the star of this unforgettable dish.
Tips for Preparing the Best Enchiladas
- Use fresh herbs: Adding fresh oregano and basil gives the sauce a vibrant Mediterranean-inspired twist. The bold flavors elevate this dinner recipe beyond the ordinary.
- Customize the spice level: Adjust the amount of ancho chili powder or pickled jalapeños to suit your taste. If you’re serving kids or spice-sensitive guests, you can tone down the heat without sacrificing flavor.
- Don’t skip the cheese: The combination of shredded cheddar and sour cream adds creamy richness that balances the acidity of the tomatoes and jalapeños.
By focusing on fresh, high-quality ingredients, you can transform these simple enchiladas into a dinner recipe that’s anything but ordinary.
Substitutions & Modifications
This recipe is incredibly versatile, making it easy to adapt to different dietary needs or preferences:
- Vegan option: Substitute the cheese and sour cream with plant-based alternatives. Vegan cheddar shreds and cashew cream work beautifully in this dish.
- Gluten-free option: Swap the seitan for firm or baked tofu, and use gluten-free corn tortillas to make the dish entirely gluten-free.
- Low-carb modification: Replace the corn tortillas with low-carb or almond flour tortillas. These alternatives keep the enchiladas just as satisfying while lowering the carb count.
- Protein swaps: For meat-eaters, cooked shredded chicken or turkey can replace the seitan seamlessly.
These modifications ensure this recipe fits into a wide variety of diets while still delivering all the bold flavors you love.
Meal Prep & Serving Suggestions
One of the best parts of this dinner recipe is how easy it is to prepare in advance. Assemble the enchiladas up to four hours before baking, then cover and refrigerate until ready to cook.
When it comes to serving, consider garnishing with freshly chopped cilantro and sliced scallions for an added burst of freshness. Pair the enchiladas with:
- A crisp green salad tossed in a zesty lemon vinaigrette
- Spanish-style rice for a heartier meal
- Guacamole and tortilla chips for a fun, festive touch
These sides enhance the overall dining experience, making the meal feel complete without adding too much work.
A Dinner Recipe Worth Repeating
This seitan enchiladas recipe strikes the perfect balance between comfort and excitement. It’s rich, flavorful, and endlessly adaptable, making it a staple for weeknight dinners, family gatherings, and everything in between.
The next time you’re searching for a new dinner recipe to shake up your routine, let these enchiladas be your go-to choice. Your taste buds will thank you!
Seitan Enchiladas with Cheese & Pickled Jalapeños Dinner Recipe
Equipment
- 12-inch skillet
- 9 x 13-inch baking dish
- Aluminum foil
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion diced
- 2 garlic cloves minced
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon ancho chile powder
- 1 28-ounce can chopped tomatoes, with their juices
- ½ cup pickled jalapeños with their liquid
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cups seitan strips about 2 pounds
- 1 cup black or golden raisins
- 12 6-inch corn tortillas
- 1 ¾ cups sour cream
- 2 cups shredded cheddar cheese
- Sliced scallions white and green parts, for garnish
- Fresh cilantro leaves for garnish
Instructions
- Preheat the Oven: Set your oven to 375°F to ensure it’s ready for baking.
- Cook the Sauce: Warm olive oil in a large skillet over medium heat until it starts to shimmer. Add the diced onion and minced garlic, cooking them until aromatic, about 3 minutes. Stir in the oregano, basil, and ancho chile powder to combine the flavors. Mix in the canned tomatoes and a couple of tablespoons of the pickled jalapeño liquid. Let the mixture simmer for around 6 minutes until it thickens slightly. Season with salt and pepper as needed.
- Prepare the Filling: In a large bowl, combine the seitan strips, pickled jalapeños, raisins, and 2 cups of the prepared sauce. Mix until evenly coated.
- Assemble the Enchiladas: Spread ¼ cup of the remaining sauce across the bottom of a 9 × 13-inch baking dish. In a separate skillet, lightly warm a tortilla for about 10 seconds to make it pliable. Place the tortilla on a flat surface and spread 1 tablespoon of sour cream down the center. Add about ¼ cup of the seitan mixture, sprinkle with shredded cheese, and roll the tortilla tightly. Place it seam-side down into the baking dish. Repeat this process with the remaining tortillas.
- Add Sauce and Bake: Once all the tortillas are arranged in the dish, pour the rest of the sauce over the top, ensuring the enchiladas are well-covered. Sprinkle additional shredded cheese across the surface. Cover the dish with aluminum foil and bake for 15–20 minutes.
- Garnish and Serve: Remove the foil from the baking dish and let it bake uncovered for a few more minutes to melt the cheese completely. When done, garnish the enchiladas with sliced scallions and fresh cilantro. Serve with extra sour cream on the side for added creaminess.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.