Easy Skillet Enchiladas

Inspiration for recipes can come from the strangest places sometimes, especially this easy one-pot dish. My love affair with all foods tex-mex is no secret so its safe to say we end up with lots of almost empty tortilla chip bags hanging around. The part of me that refused to waste the remaining chip crumbs needed to find a way to productively use them. So when I started craving some verde enchiladas my ingenuity kicked in to create this ‘free form’ version.

Since there is no rolling or baking involved you can have the taste of delicious enchiladas on the table in under 30 minutes. Clean up is also a snap since there is only one pan to wash. Plus you get a little piece of mind knowing you didn’t waste the last of the tortilla chips that were too small to scoop up salsa with.

You can use a frozen chicken substitute like I did in the picture but I have also made this using tofu, tempeh or even white beans or chickpeas. It is completely up to you. Don’t forget the lovely toppings to jazz up the presentation and kick the flavor up a notch.

Easy Skillet Enchiladas

by Vegucated Kitchen


  • 2 Tablespoons of Earth Balance
  • 1/2 medium onion, diced
  • 2 cloves garlic
  • 3 Tablespoons flour
  • 1 cup unsweetened almond or soy milk
  • 1 jar (about 16 oz) of verde salsa
  • 1 package Quorn Chickn Naked Cutlets, thawed and cut into bite sized pieces (you may also use 1 package of tempeh or tofu)
  • salt and pepper to taste
  • approximately 1 1/2 cups of crushed up tortilla chips (I use the pieces too small to dip with at the bottom of the chip bag)
  • onions, cilantro and jalapeño slices for garnish


Heat the earth balance in a dutch oven over medium high heat until melted.

Add the onion and garlic and saute until onions are translucent.

Add the flour and whisk until blended. Continue stirring until the flour mixture begins to turn a light golden brown. Immediately add the soy milk. Whisk to blend.

Allow the mixture to simmer until the sauce begins to thicken, stirring occasionally. In about 5 minutes the sauce should be thick enough to coat the back of a spoon.

Add the chickn and verde salsa and stir to incorporate. Simmer for 5 minutes and adjust the seasoning to taste.

Stir in the crushed tortilla chips. Allow to simmer a few minutes more until the chips are softened.

Spoon into bowls, top with hot sauce, cilantro, chopped onion and sliced jalapeño and serve immediately.

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