Seitan Enchiladas with Cheese & Pickled Jalapeños Dinner Recipe
This seitan enchilada recipe combines tangy tomato-jalapeño sauce, gooey melted cheese, and the hearty texture of seitan for a crowd-pleasing vegetarian dinner. It’s a perfect choice for a flavorful meal that can be prepared in advance and baked to perfection when needed.
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
Substitutions: Replace seitan with firm tofu, tempeh, or cooked chicken for alternative options.
Make Ahead Tip: Assemble enchiladas up to 4 hours in advance, refrigerate, and bake when ready. Add a few extra minutes to the baking time.
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