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.
Leida says
Just made these for dinner & had to come comment. These were insanely good! Seriously, so easy & so delicious. Even my meat loving husband gave them rave reviews. Thanks for a winning recipe!
Kristina Sloggett says
SO happy to hear this, Leida! we loved these too, and so easy, right? you are so welcome, thank YOU for letting me know!
rebecca says
Update: I stayed with the recipe "as is" and sliced strips of chard AND bib lettuce to put the enchiladas atop of- DELISH. As my friend said "with enchiladas, the sauce is key". THIS is the sauce!
Kristina Sloggett says
right?? thank you - so happy you liked it! we are looking forward to making them again...
Mary says
Sorry if you answered this and I did not read it but what exactly is coconut cream? Please let me know. Thank You!! I look forward to making these 🙂
Kristina Sloggett says
hi Mary! I talk about it a lot, but I should have elaborated here - coconut cream can actually be bought in stores, but I get it from canned coconut milk: simply open the can WITHOUT SHAKING IT. the cream will be at the top, and can easily be spooned out. the rest of the "milk" (more watery) I use later - in smoothies, etcetera.
SevaSouleYoga says
I'm looking forward to making these enchiladas for dinner! I may add some sautéed dino kale for a little extra green but maybe just serve it on the side! Thank you for this!
Kristina Sloggett says
I know, I really wanted to stuff some green in there - but I also really wanted the classic Mexican restaurant style - served over shredded lettuce. it was so good 😉
Somer says
Um, yeah, these enchiladas are totally speaking my language. How cool is the amazing magical enchiladas reproducing in the pan photo deal? I've got no such skillz.
Kristina Sloggett says
it IS magic. 😉
Meghan@CleanEatsFastFeets says
Sounds like a great weekend plan. I hope you got to relax and have a great time.
Kristina Sloggett says
I did!! it was glorious 🙂 XO!
Kiersten @ Oh My Veggies says
I love how light and fresh these look. Not heavy and filling like most enchilada recipes!
I hope you have fun in Vegas!
Kristina Sloggett says
exactly - they were light and perfect - LOVED them. I think it was my first enchilada without any kind of "cheese"... wow.
Kath (My Funny Little Life) says
Oooooooh Vegas sounds fun! 😀 Been there once before, 15 years ago. I was very impressed by all those hotels! Ours was the Circus Circus hotel, and they had shows every night and a roller coaster in one of the halls.
I'm looking forward to life getting less demanding and more peaceful. Mine is already (I work from home with free division of time, in preparation of my PhD - reading tons of article to settle on a topic), but for Peter the work is still piling up, and he has *deadlines*. 🙁 By the end of May / beginning of June he'll hopefully be able to take some time of vacation, however we don't plan to go anywhere but just stay at home and enjoy spending time together. Peter wants to do some reading-of-interest for his therapy education, and since he's always wanted to learn the guitar, I hope we can start with that then. I'm also looking forward to my friends' (Liz and Cel, my family friends who currently live in Canada and Australia) visit in summer. 😀
Kristina Sloggett says
I am so happy to hear you two will have some vacation (stay-cation!) time together soon, and fun visits from friends too! ah, summer, I cannot wait!
Sarena (The Non-Dairy Queen) says
I'm looking forward to BLEND this year. I wish we were headed to the same place at some point! I am so glad you have things to look forward to! Definitely makes the future exciting! This dish looks amazing! YUM!
Kristina Sloggett says
I know... you'll have a blast at Blend - and you can pass along hellos to everyone for me! some day... we will be in the same place at the same time! 😀
Kim - Liv Life says
MMM!! This looks good!! Liv and I usually have about a week in VEgas for her Nationals, but this year it's Palm Springs. Our Vegas dinner though is always Bobby Flay's Mesa Grill. Can't wait to hear about where you go!!
Kristina Sloggett says
we ate there a few trips back... this time I want to head to the Wynn for all of their fabulous food!