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Quinoa and Veggie Enchiladas
The most special ingredient is the quinoa and kale mixture. Enchiladas are traditionally served with a meat-based filling. Chef Jose have been serving enchiladas in his restaurants for almost 20 years. This is his take on a meatless version, featuring quinoa, kale, oaxaca and monterey jack cheese, served with a spicy chipotle cream, black beans and rice. The creamy chipotle sauce adds a touch of smoky spice and additional richness.
Nutritional facts
Protein
18g
Carbs
63g
Calories
660
Fat
37g
Ingredients
Cream Cheese, Canola and Olive Oil Blend, Bay Leaf, Corn Tortilla, Extra Virgin Olive Oil, Canned Black Beans, Oregano, Plum Tomato, Vegetable Base, Cumin, Corn, Cilantro, Garlic, Canned Tomato, Heavy Cream, Onion, Basmati Rice, Kosher Salt, Cotija Cheese, Monosodium Glutamate, Jalapeno Peppers, Poblano Peppers , Chipotle in Adobo, Kale, White Cheddar Cheese, Oaxacan Cheese, Tri-color Quinoa, Lemon Juice, Red Bell Pepper, Cayenne Powder, Pepperjack Cheese
Reviews
4.6
Based on 3182 reviews
It's unusual to find enchiladas that contain no gluten ingredients, so these really hit the spot 馃構
Bonnie Lawrence 路 04/18/25
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About Jose Garces
Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen.
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces’ heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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