HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSkillet Seitan Enchiladas
Skillet Seitan Enchiladas

Skillet Seitan Enchiladas

with Poblano and Monterrey Jack

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We’ve officially fallen in love with seitan! This Japanese wheat-based protein is paired with boldly spiced enchilada sauce, lending this dish a deliciously smoky flavor. Of course, the best part is the gooey cheese on top!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Monterey Jack Cheese


1 teaspoon

Chipotle Powder

1.5 tablespoon

Enchilada Spice Blend

1 tablespoon



1 unit

Yellow Onion

1 unit

Poblano Pepper

8 ounce

Seitan Crumbles

(ContainsSoy, Wheat)

1 unit

Veggie Stock Concentrate

1 tablespoon

Tomato Paste

6 unit

Flour Tortilla


Not included in your delivery


Kosher Salt



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories792 kcal
Energy (kJ)3314 kJ
Fat32 g
Saturated Fat10 g
Carbohydrate79 g
Sugar5 g
Dietary Fiber11 g
Protein48 g
Sodium1548 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Oven Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and thinly slice the onion. Core, seed, and thinly slice the poblano. Drain the seitan.


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 enchilada spice blend (we sent more), and 1 teaspoon chipotle powder. Cook, tossing for 3-4 minutes, until warmed through and fragrant. Set the mixture aside and rinse out the pan.


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 vegetable stock concentrate and whisk to thoroughly combine.


Simmer: Bring the enchilada sauce to a simmer and cook for 5-7 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.


Divide the seitan filling between the tortillas, and roll each tortilla up to seal. Place the rolled tortillas into a large over-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").


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