Seitan Enchiladas with Cheese and Pickled Jalapeños

1. Preheat Oven and Sauté Aromatics

Start by preheating your oven to 375°F. Heat the extra-virgin olive oil in a 12-inch skillet over medium heat. Add the diced red onion and minced garlic cloves, sautéing them for about three minutes until soft and fragrant.

2. Prepare Tomato Sauce

Stir in the chopped fresh oregano, basil, and ancho chile powder. Pour in the chopped tomatoes with their juices and the pickled jalapeño liquid. Allow the mixture to simmer for six minutes, until it thickens into a rich sauce.

3. Prepare the Filling

In a large bowl, combine the seitan strips, pickled jalapeños, black or golden raisins, and two cups of the prepared tomato sauce, creating a savory, spicy, and sweet filling for the enchiladas.

4. Assemble the Enchiladas

Spread half a cup of enchilada sauce in a 9 × 13-inch baking dish. Soften the corn tortillas, spread one tablespoon of sour cream on each, add the seitan filling, sprinkle with shredded cheddar cheese, roll them up, and place them seam-side down in the dish.

5. Bake the Enchiladas

Cover the enchiladas with foil and bake in the preheated oven for 15 to 20 minutes. Then remove the foil and bake for an additional 5 minutes to melt the cheese.

6. Garnish and Serve

Once baked, garnish the enchiladas with the remaining sour cream, sliced scallions, and cilantro leaves. Serve hot and enjoy the burst of flavors in every bite.