Vegetarian Skillet Enchiladas Recipe
User Reviews
4.9
Vegetarian Skillet Enchiladas Recipe
Description
The recipe starts by preparing a rich enchilada sauce made from flour and oil roux, crushed tomatoes, and a blend of spices including chili powder, cumin, oregano, brown sugar, and pureed chipotle peppers, which offer a smoky depth. Simmering the sauce allows the flavors to meld and mellow.
Meanwhile, tortilla strips are fried in a skillet until crispy, providing texture contrast. Vegetables including button mushrooms, onion, garlic, carrots, zucchini, bell pepper, and corn are sautéed to tender perfection. The skillet is assembled by layering the crispy tortilla strips, sautéed vegetables, and cheddar cheese, then finished with additional sauce and melted cheese on top.
This one-pan dish is hearty and versatile, with fresh cilantro, sour cream, lime juice, and avocado offered as bright, creamy accompaniments. It can be served as a vegetarian main course providing a satisfying mixture of textures and Southwestern flavors.
Ingredients
Enchilada Sauce
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons all-purpose flour gluten-free, if needed
- 14 ounce crushed tomatoes canned
- 1 tablespoon chili powder
- 1 teaspoon chipotle pepper in adobo sauce each, pureed chipotle peppers
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon brown sugar
- salt to taste, sea salt
Skillet Enchiladas
- 2 tablespoons avocado oil divided
- 8 inch flour tortillas cut into strips (sub corn tortillas for gluten-free)
- 2 cups button mushroom quartered, small
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrot diced
- 1 medium zucchini diced
- 1 medium bell pepper diced
- 2 cups corn kernels thawed if frozen
- 1 ½ cups cheddar cheese grated sharp
- avocado to serve
- cilantro
- sour cream
- lime
Instructions
- Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times.
- While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet.
- Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through.
- Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together.
- Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 517kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 1261mg | 53% |
| Potassium | 757mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 4929IU | 99% |
| Vitamin C | 42mg | 47% |
| Calcium | 327mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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