Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and thinly slice the onion. Core, seed, and thinly slice the poblano. Drain the seitan.

Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and poblano and cook, tossing for 5-6 minutes, until softened and slightly charred. Add the seitan to the pan along with 2 teaspoons enchilada spice blend (we sent more), and 1 teaspoon chipotle powder. Cook, tossing for 3-4 minutes, until warmed through and fragrant. Set the mixture aside and rinse out the pan.

Heat 1 Tablespoon olive oil in the same pan over medium-low heat. Whisk in the flour and stir for about 1 minute. Add the remaining enchilada spice and whisk for 30 seconds, until fragrant. Whisk in 1 Tablespoon tomato paste and cook, stirring for 1 minute. Add 1 1/2 cups water and the vegetable stock concentrate and whisk to thoroughly combine.

Simmer: Bring the enchilada sauce to a simmer and cook for 5-7 minutes, until thickened. Remove from the heat and season with salt and pepper. Reserve 3/4 of the enchilada sauce, keeping the remaining 1/4 in the pan.

Divide the seitan filling between the tortillas, and roll each tortilla up to seal. Place the rolled tortillas into a large over-proof pan, seam side down. Pour the reserved enchilada sauce on top, spooning over extra sauce from the bottom of the pan to coat the enchiladas. Sprinkle with Monterey Jack cheese and place in the oven for about 10 minutes, until melted and bubbly. HINT: if you don’t have an oven-proof pan, transfer the enchiladas to a baking dish (ours is 9"x13").

Serve the skillet seitan enchiladas right out of the pan and enjoy!