Tortilla soup enchiladas are light, fresh and flavorful. This simple casserole is a perfect dish for springtime suppers!
recipe originally published May 3, 2013
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Homemade tortilla soup as an enchilada sauce
I first made tortilla soup enchiladas while working with one of my favorite local brands, Pacific Foods. One product I loved and used often was their tortilla soup base.
This soup was so flavorful, and I loved using it as an enchilada sauce! So many of my early readers loved it too, and made this recipe as often as we did.
Fast forward a decade, and that great soup has since been discontinued. I was able to find an ingredient list for that product, and have made a tortilla soup starter that tastes just as flavorful.
This tortilla soup starter can be used as is for enchiladas, or as a delicious soup with added protein, veggies, and tortilla chips.
For those who prefer more traditional enchiladas or have a specific red or green sauce craving, try these bean and cauliflower rice enchiladas (red sauce), cheesy Hatch chile enchiladas (green sauce), or buffalo jackfruit enchiladas, which are just deliciously spicy.
But I promise you'll love this homemade tortilla soup AND tortilla soup enchiladas!
Did you make these enchiladas?
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Tortilla Soup Enchiladas
These veggie enchiladas are light, fresh and flavorful - a perfect dish for springtime suppers!
Ingredients
Tortilla Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 2 fresh jalapeno peppers, stemmed, seeded* and diced
- 1 Anaheim or poblano pepper, stemmed, seeded* and diced
- ¼ cup tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon sea salt
- 24 ounces (3 cups) vegetable broth
- juice and zest of 1 fresh lime
Enchiladas
- 1 ( ounce) can pinto beans, drained
- ½ cup cooked quinoa**
- ½ cup corn, fresh, canned, or defrosted from frozen
- 6 soft corn tortillas or gluten free tortillas
Instructions
- Preheat oven to 350 °F.
- In a large saucepan or pot over medium low heat, sauté onion and garlic in olive oil.
- After onion is softened and translucent, add diced peppers, tomato paste, paprika, cumin, pepper and salt. Continue to sauté for several minutes.
- Add broth. Stir and simmer for 5-8 minutes.
- Remove from heat, add lime juice and zest.
- Add enough tortilla soup base to baking dish to cover the surface evenly.
- In a dry pan over low heat or directly over the flame on stovetop, carefully warm tortillas individually before filling.
- Add 3-4 tablespoons beans down middle of corn tortilla. Top with same amounts of quinoa and corn.
- Roll tortilla and place open side down in baking dish. Repeat with remaining five tortillas.
- Top enchiladas with tortilla soup. Keep remaining soup on stove to reheat and top enchiladas with just before serving.
- Bake at 350 °F for 35 minutes.
- Serve over shredded crispy iceberg. Garnish with cool avocado slices. See notes for more garnish ideas.
Notes
dairy, soy, and gluten free, vegan recipe
*leave the seeds in the peppers for more heat
**in place of quinoa, use rice or cauliflower rice
Garnish ideas
- sliced green onions
- fresh sliced avocado
- shredded cheese
- sour cream
- fresh lime wedges
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 520Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 9gSodium: 420mgCarbohydrates: 35gFiber: 7gSugar: 5gProtein: 31g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Corby says
I LOVE this recipe and have used it for years! Now for the bad news...Pacific discontinued their Tortilla Soup Starter. I called the company to see if they are going to offer it again. The very nice lady told me they are keeping a tally of all who call to request it, and if there's enough interest, they may start producing it again. So if you want to help get this back on the market, call their customer inquiry line at: (503) 924-4570!!
In the meantime, Kristina, can you think of a good substitute for it in this recipe?! We have these for dinner at least twice a month!!!
Kristina Sloggett says
oh, NOOOOOOOO. I am so happy to hear you like the recipe (we love it too!), but am sad to hear that soup is discontinued - it is such a great one! I'll definitely call. in the meantime, I will see what I can do to come up with a quick and easy replacement sauce for you! adding it to my calendar to work on soon, and I'll let you know! cheers, Corby! Kristina
Christine from Cook the Story says
What an amazing idea to turn a great soup flavor into enchiladas. They look amazing, too.
Kristina Sloggett says
...still one of our favorite enchilada recipes - perfect in warmer weather, these are really "lighter".
Lucy @ Bake Play Smile says
Wow I've never had creamy tortillas before! But thats all going to change now. Cant wait to try your recipe out over the Easter weekend. Yum!
Kristina Sloggett says
oh great, Lucy - happy Easter, and enjoy!
Arman @ thebigmansworld says
...So when can I come over?
I'll come with food and pineapples. This looks del-i-cious.
Kristina Sloggett says
ha! you bring pineapples?!? open invitation, my friend!
Kay says
I've made these twice now and LOVE them! I need your help, though! Mine look like yours while they're still in the pan, but the corn tortillas completely fall apart when I transfer them to the plate and look like creamy mush...any suggestions??! Thanks!
Kristina Sloggett says
so happy you like them, Kay! as far as the tortillas, I know some brands are more "fragile" than others, and they've fallen apart on me too (if you look closely you can see some rips in these photos!). I have added an additional line of instruction to the recipe - I sometimes warm the tortilla (one at a time) right before filling/rolling, they become more pliable and stay together better.
hope that helps - thanks for the feedback, I love hearing people enjoy my recipes - cheers!
Dawn @ Florida Coastal Cooking says
Girl I had to pin this one - brilliant idea to use soup!!!!
Kristina Sloggett says
thank you Dawn - I hope you enjoy!