Skillet Poblano and Pumpkin Enchiladas come together in one pan for the ultimate weeknight dinner. Vegetarian and protein-packed, they will certainly become a family favorite.
In anticipation of Cinco de Mayo this weekend, these vegetarian skillet enchiladas are cheesy, bright, and full of authentic flavor. Plus, there is no filling and rolling involved, therefore they come together seamlessly.
How to Make Skillet Enchiladas:
- Firstly, this recipe kicks off with a full spectrum of aromatics: onion, two kinds of chile peppers, and garlic. Once these cook down and become softened, a mix of fire-roasted corn, edamame, and white beans are added to up the protein and fiber ante. Typically, I buy frozen fire-roasted corn from Trader Joe’s, however if you have trouble finding it, regular sweet corn will work fine!
- Secondly, stir in the the enchilada sauce (or salsa; more on this below), cheese, and corn tortillas. This recipe is unique because the tortillas are chopped and mixed into the filling, as opposed to being filled and rolled up.
- After that, scatter cheese overtop and transfer the skillet right to the oven until the cheese melts into a gooey, golden topper. Lastly, drizzle the whole shebang with a simple cilantro-lime yogurt sauce followed by cool and crunchy garnishes.
Are Poblano Peppers Hot?
Poblanos tend to vary in heat from spicy to pretty mild, but there’s no way of telling before you bite into them. Beyond their variable heat level, poblanos tend to be slightly bitter in flavor, however become sweet when cooked.
What is Green Enchilada Sauce Made Of?
Green enchilada sauce is tangy, rich, and much brighter than its red counterpart. Generally, you’ll find a mix of green tomatillos and green chiles in the ingredient lineup, along with onions, garlic, and a mixture of spices (for example, cumin and sometimes coriander). For this recipe, however, you can choose to use homemade green enchilada sauce or store-bought.
Can I Substitute Salsa for Green Enchilada Sauce?
You can certainly choose to use tomatillo salsa (AKA salsa verde) in place of green enchilada sauce because both options deliver the tangy, bright flavor profile we’re going for here.
Lastly, let’s talk toppings: a mix of cool and crunchy garnishes ensure you reach pure enchilada nirvana. For example, fresh cilantro leaves, shaved radish, sliced avocado, and a sprinkle of Cotija cheese can help achieve textural (and flavor) interplay. Additionally, the cilantro-lime yogurt also lends cooling, creaminess to offset the heat of the chiles.
Just be sure to let them rest just until they stop bubbling in the pan (about 5 minutes) before garnishing. To sum up, this one-pan recipe channels all the classic flavors you love in a vegetarian, nutrient-packed main. If you decide to make it, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Mexican-Inspired Meals:
- 2 Tbsp. extra-virgin olive oil, divided
- ⅓ cup unsalted pepitas (pumpkin seeds)
- 2¼ tsp. ground cumin, divided
- ¾ tsp. kosher salt, divided
- ½ yellow onion, finely chopped
- 1 poblano pepper, seeds and ribs removed, finely chopped
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 3 garlic cloves, minced
- ¾ tsp. freshly ground black pepper
- 1 (15-oz.) can Great Northern Beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- ¾ cup frozen shelled edamame, thawed
- 8 oz. corn tortillas, cut into 1- to 2-inch pieces
- 1 (16-oz.) can green enchilada sauce (or tomatillo salsa)
- 1½ cups shredded Monterey Jack cheese
- ⅓ cup plain 2% Greek yogurt
- 1 Tbsp. freshly chopped cilantro
- ½ tsp. lime zest
- Optional toppings: additional fresh cilantro leaves, sliced avocado, shaved radish, crumbled Cotija cheese
- Preheat oven to 450°F.
- Heat 1 Tbsp. of the oil in a large oven-safe skillet over medium heat. Add pumpkin seeds and toss to coat. Cook a few minutes until golden brown, tossing often. Season with ¼ tsp. of the cumin and ¼ tsp. of the salt; cook for an additional 30 seconds. Transfer to paper towels to cool.
- Add remaining 1 Tbsp. oil, onion, poblano, and jalapeño pepper to pan. Cook 4 to 5 minutes, until softened. Add garlic, remaining 2 tsp. cumin, ½ tsp salt, and black pepper; cook 1 to 2 minutes, stirring often. Stir in beans, corn, edamame, tortillas, and two-thirds of enchilada sauce (or salsa); stir to combine. Add ½ cup of the cheese and cook 2 to 3 minutes, stirring often, until cheese melds into sauce. Pour remaining one-third of enchilada sauce overtop and sprinkle with remaining 1 cup cheese. Transfer skillet to the oven and bake for 10 to 15 minutes, until cheese is golden and gooey.
- While enchiladas bake, prepare yogurt sauce by combining yogurt, cilantro, and lime zest in a small bowl. Whisk in 2 to 3 tsp. water to thin out to desired consistency.
- Remove skillet from the oven and top with cilantro-lime yogurt and additional garnishes of choice.