Creamy Tortilla Soup Enchiladas are light, fresh and flavorful, this simple casserole is a perfect dish for springtime suppers!
You know how fun vacations give you something to look forward to?
I definitely am not wishing away the summer – I plan to have a lot of fun between now and September – but. I just booked a trip to Vegas for my birthday.
I’m going with Jason. I’m meeting a good friend there. We have tickets to Motley Crue. At The Joint. Staying at Hard Rock.
So excited.
and definitely gives me something to look forward to.
…which I need right now.
Shorter term things I am looking forward to? Jason’s birthday in late June. Jason’s mom visiting in early June. Vida Vegan Con in late May.
and early May? Cinco de Mayo.
We might be having a little shindig this weekend. The weather has been insanely perfectly beautiful, and I am ready to have some friends over and get my relax on. Sitting in the sun, goodies on the grill, pups in the grass, tequila in my glass?
These are the easiest enchiladas I have ever made. Jason says they are the best he’s ever had. Sounds good to me! Pacific Natural Foods just launched a new line of beans – refried, baked, black. They are packaged in a smaller size of the signature Pacific shelf stable boxes. Some are vegan, all are delicious.
I stuffed their refried beans in these enchiladas, and combined their (also vegan) tortilla soup starter with some coconut cream for a creamy cool sauce. These are perfect for Cinco de Mayo!
Creamy Tortilla Soup Enchiladas
dairy, soy, and gluten free, vegan
makes 6 enchiladas
INGREDIENTS:
1/3 cup coconut cream
1/3 – 1/2 container Pacific Tortilla Soup Starter
2 chipotle peppers (canned in adobo), minced fine
1 container Pacific Organic Refried Beans
1/2 cup cooked quinoa
1 Anaheim chile pepper, seeded and chopped
6 soft corn tortillas
INSTRUCTIONS:
Whisk together coconut cream, tortilla soup starter, chipotle. Spread 2-3 tablespoons in baking dish. In a dry pan over low heat (or a few seconds in the microwave), warm tortillas individually before filling. Spread 3-4 tablespoons refried beans down middle of corn tortilla, top with quinoa and Anaheim pepper, roll and place open side down in baking dish. Repeat with remaining five tortillas. Pour remaining coconut cream over enchiladas, top with remaining Anaheim peppers.
Cover with foil, bake at 350 for 30 minutes. Remove foil and continue cooking for another 5-7 minutes.
Serve over shredded crispy iceberg, garnish with cool avocado and zesty lime.
What are you looking forward to?
printable recipe:
- ⅓ cup coconut cream
- ⅓ - ½ container Pacific Tortilla Soup Starter
- 2 chipotle peppers (canned in adobo), minced fine
- 1 container Pacific Organic Refried Beans
- ½ cup cooked quinoa
- 1 Anaheim chile pepper, seeded and chopped
- 6 soft corn tortillas
- Whisk together coconut cream, tortilla soup starter, chipotle. Spread 2-3 tablespoons in baking dish.
- In a dry pan over low heat (or a few seconds in the microwave), warm tortillas individually before filling. Spread 3-4 tablespoons refried beans down middle of corn tortilla, top with quinoa and Anaheim pepper, roll and place open side down in baking dish. Repeat with remaining five tortillas.
- Pour remaining coconut cream over enchiladas, top with remaining Anaheim peppers.
- Cover with foil, bake at 350 for 30 minutes. Remove foil and continue cooking for another 5-7 minutes.
- Serve over shredded crispy iceberg, garnish with cool avocado and zesty lime.
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!