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.
Pamela @ Brooklyn Farm Girl says
These look super delicious, love the creamy soup over top. Thanks for sharing!
Kristina Sloggett says
you are welcome, Pamela - these were light and perfect, and very easy to put together! cheers!
Karen says
What a great idea to use the soup starter for the sauce. I just discovered that stuff at the store and made soup. And I must say that it was delicious. I didn't even add spices except for some sauteed onion and garlic. Enchiladas coming right up!
Kristina Sloggett says
that soup is good, right? yes - I hope you make the enchiladas with it, so good - nice and light!
Heather @ Better With Veggies says
Yummy - I have my parents in town right now and this might be just what I need for dinner this weekend! 🙂
Kristina Sloggett says
did you make it? 🙂
Kelly Klepfer says
These look yummy!
My summer hopefully includes redoing my living room, guest room and bedroom. Fingers. I have the colors all picked out and can't bring myself to buy the paint.
Vegas. I just returned from there. I totally recommend the Wynn Casino's country club steak house for good Vegan eats. Gluten free might be trickier.
Kristina Sloggett says
hi Kelly! I cannot wait to go to the Wynn - that is what I was already planning! it sounds so funny for you to recommend "country club steak house" for good vegan eats 😉 but I know they have fantastic options!
it is SO funny about paint - I had a difficult time buying too - I knew what I wanted, picked out the color choices, and... when it comes to actually buying it - so permanent, right? well, you could paint over... 😉 have fun!
Shirley @ gfe & All Gluten-Free Desserts says
Girl, you really know how to do it right! Sounds like a hard core and fun birthday vacation! 🙂
Beautiful recipe, my dear. Just Pinned on my Cinco de Mayo board!
xoxo,
Shirley
Kristina Sloggett says
thank you, Shirley! this was such a good one, one of those "semi - homemade" things but so tasty and light! I cannot wait to make again!
Lacey @ Life Hands you Limes says
I kid you not there was a post with recipe for creamy vegan tortilla soup in my reader right before yours (bookmarked) and then this came right after (also bookmarked) aka it was meant to be and I know what Im making for dinner thankyouVERYmuch 🙂 🙂
Kristina Sloggett says
so funny! I hope you enjoyed as much as we did - cheers!
Roz@weightingfor50 says
Early "Happy Cinco De Mayo" Kris!!!
Kristina Sloggett says
thanks, Roz!! hope yours was great too!
Heather (Where's the Beach) says
It can be hard to not sort of wish away time when you have something fun coming up. I have our FL trip in a couple of weeks. Super excited of course. And I love that soup starter brand. And I'm with Laura, can we please have a HUGE meet up at your house?
Kristina Sloggett says
I know you always look forward to your beach trips - that's going to be so nice for you!
and YES PLEASE, everyone come on over!!
Laura @ Sprint 2 the Table says
I want to come to a shindig at your house!! I am really looking forward to my competition tomorrow. More specifically, eating all the foods after said competition.
Kristina Sloggett says
"eating all the foods!" yep. hope you are enjoying, my dear!
Abby says
You have so, so much to look forward to! I'm insanely jealous, as I haven't been on vacation in more than a decade (work trips don't count.) I've also only been to Vegas once, so I look forward to hearing about your trip, when that time comes 😉
I'm just looking forward to being able to work out in my garden. I miss playing in the dirt!
Kristina Sloggett says
I know, we have some fun things on the calendar, I am really happy to have something FUN to look forward to. we are talking about our garden - cannot wait to get that started!
XXO big hugs to you, my friend.