Salsa Verde Enchilada Skillet

/ Dinner, Main Meals, Mexican / Latin, Recipes, Tofu
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Get ready to elevate your dinner game with the mouthwatering flavors of this Salsa Verde Enchilada Skillet Bake.

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This Salsa Verde Enchilada Skillet is a true weeknight hero, bringing together savory layers of salsa verde, black beans, corn, and Salsa Verde Shredded Tofu, all topped with a creamy vegan cheese dip. It’s the perfect combination of comfort and convenience, with bold Mexican-inspired flavors that will have everyone at the table asking for seconds.

Skillet bakes are a lifesaver for busy evenings or casual gatherings, offering a one-pan solution that keeps both prep and cleanup to a minimum. This recipe takes the hassle out of dinner while delivering a vibrant, satisfying meal that’s bursting with fresh ingredients. Whether you’re cooking for the family or hosting friends, this dish is sure to impress with its rich textures and flavors.

Why You'll Love This Recipe

There’s so much to love about this Salsa Verde Enchilada Skillet Bake, starting with the vibrant and flavorful ingredients. The combination of tangy salsa verde, hearty black beans, sweet corn, and my signature Salsa Verde Shredded Tofu creates a rich, satisfying filling that’s perfectly complemented by the creamy vegan cheese dip. (I used Kite Hill’s queso dip.) Each layer brings its own texture and taste to the dish, resulting in a harmonious blend that will leave your taste buds dancing with delight. This isn’t just any ordinary enchilada bake; it’s a plant-based masterpiece that brings bold, Mexican-inspired flavors to your table.

One of the best things about this recipe is how quick and effortless it is to prepare. With just 10 minutes of prep time, you can have everything ready to go in the skillet, making it an ideal option for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. The straightforward assembly process means you’ll be layering, baking, and serving up this delicious dish in no time, allowing you to enjoy a wholesome, comforting meal without the stress.

And let’s not forget its crowd-pleasing appeal. This skillet bake is as versatile as it is tasty, making it a hit for family dinners. It’s a dish that everyone can enjoy, whether they’re vegan or not. The rich flavors and satisfying textures will have everyone reaching for seconds, proving that plant-based meals can be just as indulgent and delicious as their non-vegan counterparts. (But you can easily serve with shredded chicken on the side for meat-lovers to top with their serving.)

What You Need To Make Salsa Verde Enchilada Skillet

To bring this Salsa Verde Enchilada Skillet Bake to life, you’ll need a few key ingredients that pack a flavorful punch:

 

Salsa verde

Whether you use store-bought salsa verde or whip up your own homemade version, it provides a tangy, zesty foundation that sets the tone for the entire skillet. (My go-to is Trader Joe’s Salsa Verde.)

 

Salsa Verde Shredded Tofu

This homemade recipe is a key component of this recipe and is prepped ahead to streamline dinner so it’s ready even quicker.

 

Corn tortillas

These form the sturdy layers that hold everything together.

 

Black beans

I used canned to add earthy flavor and more protein to this dish.

 

Corn kernels

Canned corn is just fine here but I used fresh to bring a hint of sweetness.

 

Vegan cheese dip

Warmed to creamy perfection, this ties everything together with its rich, velvety texture. I love Kite Hill’s Queso. Good Foods’ Spicy Vegan Queso Blanco is also a delicious choice.

 

Scallions

Slice and sprinkle these on top for garnish to add a burst of freshness and a slight oniony bite.

 

Cilantro

Sprinkle a few leaves on top for a fresh herbal finish.

 

Limes

I like to serve slices of the skillet with lime wedges to add a bright, citrus boost.

How To Make Salsa Verde Enchilada Skillet Bake

Just follow these 3 simple steps to enjoy this recipe in just about 30 minutes:

1. Preheat the oven.

Bring the oven to 375°F before placing the skillet in the oven.

2. Layer the skillet. Start with the salsa verde, and continue to add each of the ingredients: tortillas first, then the tofu, next the black beans and the corn, and last the cheese.

3. Bake and garnish. Cook for about 20 minutes and allow to rest before garnishing and serving.

Meal Prep & Storage Tips

  • Make-Ahead: Make the Salsa Verde Shredded Tofu up to 5 days in advance.
  • Storing Leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days.
  • For non-vegans: Serve cooked, shredded chicken on the side to top individual servings of the skillet.
Enchilada skillet surrounded by the ingredients

What To Serve With Salsa Verde Enchilada Skillet Bake

Complement this main dish with sides and accompaniments that enhance its vibrant flavors and textures. Here are a few ideas:

  1. Mexican Rice: This classic side that pairs perfectly with the tangy salsa verde.
  2. Guacamole: Creamy and rich, guacamole adds a smooth contrast to the crunchy textures of the skillet bake, and its fresh flavors complement the zesty salsa verde.
  3. Pico de Gallo: This fresh, chunky salsa made with diced tomatoes, onions, cilantro, and lime juice are a perfect match for the hearty, savory skillet with its bright and tangy flavors .
  4. Tortilla Chips: Crisp and salty, tortilla chips are great for scooping up any extra sauce or as a crunchy side to enjoy with the skillet.
  5. Mexican Street Corn Salad (Elote Salad): This creamy, spicy corn salad adds a deliciously smoky and tangy element that pairs well with the enchilada bake, providing a satisfying side dish with bold flavors.
  6. Simple Green Salad: A light, crisp salad with a citrusy vinaigrette offers a refreshing contrast to the warm, hearty enchilada skillet.
Skillet with an enchilada bake in it with a wooden spoon on the side

FAQs

Can I use store-bought tofu instead of Salsa Verde Shredded Tofu?

Yes, store-bought tofu can be used as a substitute for Salsa Verde Shredded Tofu if desired. Simply drain and press the tofu before shredding or crumbling it for the recipe. Note that the flavor profile will be slightly different without the seasoned and shredded tofu.

Can I customize the toppings?

Absolutely! Feel free to experiment with additional toppings such as diced avocado, sliced jalapeños, or a dollop of dairy-free sour cream to enhance the flavor and presentation of the skillet bake.

Can I make this recipe ahead of time?

While Salsa Verde Enchilada Skillet Bake is best enjoyed fresh from the oven, you can prepare the ingredients in advance and assemble the dish just before baking for added convenience.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave until heated through.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free but check package labels to ensure that the corn tortillas and vegan cheese dip are certified gluten-free.

What if I don't have vegan cheese dip?

If you don't have vegan cheese dip, you can use a vegan shredded cheese of your choice. Simply sprinkle it between the layers and on top before baking.

How can I make this dish spicier?

To add more heat, you can include sliced jalapeños, a sprinkle of chili flakes, or use a spicier salsa verde.
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Salsa Verde Enchilada Skillet Bake

  • Author: Stephanie Dreyer
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegan
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Description

Get ready to elevate your dinner game with the mouthwatering flavors of this Salsa Verde Enchilada Skillet Bake.

Ingredients

Scale

For the Salsa Verde Enchilada Skillet Bake:

  • 2 cups salsa verde
  • 1 batch Salsa Verde Shredded Tofu (recipe below)
  • 6 6-inch corn tortillas
  • 1 cup cooked black beans
  • 1 cup fresh corn, cut off the cob
  • 8 oz vegan cheese dip, heated (such as Kite Hill Queso)
  • 2 scallions sliced, to serve
  • 1/4 cup cilantro leaves, to serve
  • 2 limes, cut into wedges, to serve

For the Salsa Verde Shredded Tofu:

  • 1 Tbsp olive oil
  • 1 lime, juiced
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 block extra-firm tofu
  • 1/4 cup salsa verde
  • 1/4 cup water

Instructions

For the Salsa Verde Enchilada Skillet Bake:

  1. Heat the oven: Preheat the oven to 375°F.
  2. Layer the skillet: In a medium sized skillet, pour about ¼ cup of salsa verde and spread across the bottom using a rubber spatula. Add the ingredients in a layer, starting with 3 tortillas, half of the Salsa Verde Shredded Tofu, ½ of the black beans and ½ of the corn. Spread half of the cheese sauce across the top. Repeat with another layer, starting with ½ of the remaining sauce, then the tortillas, tofu, black beans and corn. Spread the remaining cheese sauce on top, followed by the remaining salsa verde. Spread across the skillet so the sauces completely cover the ingredients.
  3. Bake and garnish: Bake for 20 minutes. Remove from the oven and let it stand for 10 minutes. Top with the green onions and cilantro. Cut into wedges and serve with the lime wedges.

For the Salsa Verde Shredded Tofu:

  1. Heat the oven: Preheat your oven to 350°F. 
  2. Season the tofu: In a large mixing bowl, combine the olive oil, lime juice, cumin, garlic powder, and salt. Add the shredded tofu, and gently toss to combine.  
  3. Bake the tofu: Spread the tofu evenly on a sheet pan lined with parchment paper or a silpat mat. Bake for about 30 minutes until golden brown, stirring the tofu halfway through.
  4. Simmer the tofu: Heat the salsa verde and water in a pan, and then stir in the baked tofu. Cook until some of the liquid is absorbed (about 3-5 minutes).

Notes

  • Soy Allergy: The recipe has only been tested with tofu but Pumfu might be a good substitute.
  • Spoiler Alert: Salsa Verde Enchilada Skillet Bake is best eaten when served, but leftovers will stay fresh in an air-tight container in the refrigerator for 2-3 days.
  • For non-vegans: Serve with cooked, shredded chicken on the side. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Meals
  • Method: Oven
  • Cuisine: Mexican

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