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This One Pan Chick’n Enchilada-Inspired Skillet brings together everything you love about enchiladas into a fast weeknight meal that does not need oven time or rolling tortillas. It is rich saucy loaded with bold spices and plant-based protein. Whenever I make this the kitchen fills with comforting aromas and everyone ends up scraping the skillet clean.
I first made this after a long day when I craved something warm and cheesy but had zero energy for complicated steps. It instantly became a go-to.
Ingredients
- Chili powder: provides that signature earthy spice
- Kosher salt: helps balance and highlight the bold flavors
- Garlic powder and onion powder: create a solid savory base
- Smoked paprika: adds a deep warm smoky edge
- Mexican oregano: brings in authentic herbal brightness
- Ground cumin: ties in warmth and nuttiness
- Cayenne pepper: optional for extra heat
- Dehydrated soy curls: chewy and satisfying meat alternative
- Neutral oil: avocado or canola work well for sautéing
- Salt and black pepper: bring balance and seasoning
- Yellow onion and red bell pepper: add a mild sweetness and texture
- Fire roasted green chiles: bring tangy roasted depth
- Fresh minced garlic: sharpens the savory base
- Black beans: add protein and texture
- Corn tortillas: soak up sauce and become meltingly tender
- Enchilada sauce: coats everything with zesty flavor
- Vegan shredded Mexican cheese: makes it gooey and melty
- Black olives: optional for briny contrast
- Fresh cilantro vegan sour cream pickled jalapeños and avocado slices: for garnishing and freshness
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Step-by-Step Instructions
- Make the Seasoning Mix:
- Combine the chili powder salt garlic and onion powders smoked paprika oregano cumin and cayenne in a small bowl. Set aside to allow flavors to meld.
- Prep and Cook the Soy Curls:
- Soak the soy curls in hot water for 8 to 10 minutes. Drain then squeeze out excess moisture well. In a skillet heat 2 tablespoons oil over medium high heat. Sauté the soy curls with salt and pepper for about 8 minutes until golden on the edges. Set aside.
- Cook the Vegetables:
- In the same skillet heat the remaining 2 tablespoons oil over medium. Add onion bell pepper and green chiles. Sauté for 3 to 5 minutes until onion softens. Stir in garlic and cook for 1 to 2 minutes more to release aroma.
- Combine and Simmer:
- Stir in black beans cooked soy curls and the spice mix. Add tortilla pieces and enchilada sauce. Toss to coat thoroughly. Bring to a simmer cover reduce heat and let cook for 10 to 12 minutes. Uncover sprinkle cheese and olives if using. Cover again and cook 5 to 7 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Top with chopped cilantro vegan sour cream jalapeños and avocado slices. Serve hot right from the pan for ultimate comfort.
One of my favorite parts is how the tortillas soak up all the sauce turning into the most tender bites that remind me of enchiladas from my childhood Sunday dinners. We used to make batches and this skillet shortcut brings all that joy with much less effort.
Storage Tips
Store leftovers in a sealed container in the fridge for up to four days. To reheat warm gently in a pan with a splash of enchilada sauce or water to loosen it up. Avoid high heat which can dry it out.
Ingredient Substitutions
Swap soy curls for shredded tofu or even jackfruit if you do not have access to them. Pinto beans or lentils can replace black beans. Use flour tortillas if preferred but corn gives that classic enchilada texture.
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Serving Suggestions
This dish is complete on its own but pairs nicely with a side of cilantro lime rice or a crisp green salad. For extra indulgence serve with warm tortilla chips and guacamole.
Cultural Context
Traditional enchiladas have deep roots in Mesoamerican cuisine evolving over time into many regional variations. This skillet version celebrates the Tex Mex style that became popular in the American Southwest especially known for its saucy cheesy bold take on Mexican classics.
Frequently Asked Questions About Recipes
- → Can I prep this skillet meal ahead of time?
Yes. You can prepare the vegetables, seasoning mix, and sauce in advance. Assemble and cook fresh for best texture.
- → Does it reheat well?
Absolutely. Store in an airtight container in the fridge for 3 to 4 days and reheat gently in a skillet or microwave.
- → Can I freeze this dish?
Yes, but tortillas may soften more after thawing. For better texture, freeze before adding cheese and reheat with toppings later.
- → What skillet should I use?
A large sauté pan or cast iron skillet with a lid works best to hold everything and ensure even cooking.
- → Can I swap ingredients?
Yes. Try pinto beans instead of black, add corn, or spice it up with jalapeños for a personal touch.