Vegetarian Jackfruit Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until onion is translucent.
• STEP 3.Add the drained jackfruit to the skillet and break it up with a fork. Cook for 5 minutes, stirring occasionally.
• STEP 4.Add the tomato sauce, vegetable broth, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
• STEP 5.Simmer the jackfruit mixture for 10 minutes, until the sauce has thickened slightly.
• STEP 6.Warm the tortillas in the microwave or on a skillet until pliable.
• STEP 7.Spread a thin layer of the jackfruit mixture onto the bottom of a baking dish.
• STEP 8.Place a spoonful of the jackfruit mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
• STEP 9.Repeat with the remaining tortillas and jackfruit mixture.
• STEP 10.Pour any remaining sauce over the enchiladas and sprinkle with shredded cheese.
• STEP 11.Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
• STEP 12.Serve the enchiladas hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 13.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to use young green jackfruit in brine or water, not ripe jackfruit in syrup.
• If you prefer a spicier enchilada sauce, add some chopped jalapeños or a pinch of cayenne pepper.
• Feel free to customize the filling by adding black beans, corn, or diced bell peppers.
• For a vegan version, use dairy-free cheese or omit the cheese altogether.

Storage and Serving

• These enchiladas are best served fresh from the oven, but leftovers can be stored in the refrigerator.
• To reheat, place the enchiladas in a baking dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes, until heated through.
• Serve the enchiladas with a side of Mexican rice, guacamole, and salsa for a complete meal.