Vegan Enchiladas

When I first became plant-based, I struggled with cooking and eating jackfruit. Similar to tofu, I had an issue with the soggy texture. Then, I discovered jackfruit is magical if cooked correctly.

Actually, jackfruit has the texture of chicken! I didn't say it tastes like chicken because obviously, I'm not too fond of chicken.  But I love the texture, especially for vegan enchiladas!

So, let's talk about making a vegan enchilada that will bring your family to the vegan dinner table. 

TRANSFORMING JACKFRUIT INTO ENCHILADA MEAT

Jackfruit, when drained and removed from a can, looks like triangles of chicken. If you taste it, as it comes from the can, it is tasteless. In fact, jackfruit's bland flavor makes it the perfect sponge for absorbing flavors. 

For me, the fun is transforming a can of jackfruit into incredible vegan enchilada meat that would fool any meat-eater. First, it is important to buy the jackfruit in water or brine. 

One of the biggest mistakes people make, however, is buying jackfruit in syrup. Unfortunately, I have made this mistake, and I ended up throwing my whole meal away. And I hate wasting food. So, avoid that pitfall and buy jackfruit in water or brine. 

Then, you rinse the jackfruit, put it in your food processor, and pulse until shredded. 

Although many recipes suggest using the jackfruit as is, I'm afraid I have to disagree. Instead, I like to cook it first. Like my Vegan Buffalo Chicken Dip, cooking the jackfruit first gives it a different texture and flavor. 

For the jackfruit to get the right flavor and texture, my goal is for the jackfruit to absorb the onions, jalapenos, cilantro, garlic, and spices before it goes inside the vegan enchiladas. 

Sauteeing the onions, garlic, and jalapeno together, first, brings the flavors before adding the cilantro.

However, the magic is sauteeing the cilantro with the initial vegetables with lime and then add the jackfruit. 

Once the jackfruit is added to the pan, the goal is to add spices, brown it and dry it out. 

ADDITIONAL INGREDIENTS FOR VEGAN ENCHILADAS

At this point, I added Nacho Cheese Sauce, as well as raw spinach and black beans. Even though I used Nacho Cheese Sauce, vegan cheese can be substituted for the jackfruit mixture to make vegan enchiladas. 

MEAL PREP TIPS FOR VEGAN ENCHILADA RECIPE

As you all know, I am all about cooking ahead of time to make daily meals easier. For this reason, I doubled the jackfruit sauteed recipe to make my vegan tortilla soup recipe. As a result, the jackfruit mixture can be made ahead of time and refrigerated until you are ready to make the enchiladas.  

Then, all you have to do is throw it together to save time when it's time to make dinner. In the same way, if you double the recipe for the jackfruit meat, you prep once for two separate meals. 

Also, the Skinny Nacho Cheese Sauce made ahead of time can be used for a variety of recipes such as: 

• Kathy's Yummy Vegan Chili Mac Kid Tested; Mother Approved
• Skinny Cauliflower Nachos
• Skinny Chili Cheese Dip
• Vegan Guilt-Free Potato Nachos; A Game Day Treat!
• Tater Tot Nachos

QUICK AND EASY VEGAN ENCHILADA SAUCE

Recently, I made a Mexican Lasagna, using a combination of fire-roasted tomatoes and hatch chili sauce. This two-ingredient enchilada sauce, for example, is simple and can also be prepared beforehand if food prepping.  

To avoid using any oil, add half of the enchilada sauce n the bottom of a 9 X 13-inch pan, and then roll the enchiladas together. 

ROLLING THE TORTILLAS FOR VEGAN ENCHILADAS

As soon as the pan's bottom is covered in half the enchilada sauce, it is time to roll the tortillas. 

First, lay each tortilla on a flat surface. Next, using the combined jackfruit mixture, place a generous amount in the middle of the tortilla lengthwise.

Then, fold both ends, tuck, and roll the tortilla tightly, keeping the jackfruit filling inside. The trick, then, is to lay each tortilla in the base of the pan, on top of half the enchilada sauce, seam down. As a result, the filling will stay inside the tortillas. 

Now, pour the remaining enchilada sauce equally over the top of the stuffed tortillas. For a bonus, using a squirt bottle, I drizzled additional Skinny NachoCheese Sauce on top. 

GARNISH OPTIONS FOR VEGAN ENCHILADAS

Even though these enchiladas are fabulous alone, I love to add extras to make them pretty and a bit more yummy. 

• Lime
• Cilantro
• Jalapenos
• Avocado
• Skinny Nacho Cheese Sauce

Because I love Mexican food, I often find myself thinking about the possibilities of different recipes to make. Without a doubt, vegan enchiladas are a game-changer. My family, for instance, is my test kitchen. And, by no means are they easily swayed. 

Even though I love my Green Plant-Based Potato and Kale Enchiladas, my family is now a fan of my new vegan enchilada recipe. 

DO YOU LOVE MEXICAN FOOD? TRY THESE RECIPES:

• Skinny Vegan Crunch Wrap Supreme
• Mexican Lasagna
• Mexican Street Corn Vegan!
• Vegan Coleslaw with Avocado-Cilantro
• Taco Tuesday Skinny Potato Tacos
• Sweet Potato Tacos
• Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
• Roasted Vegetable Tacos
• Mushroom Chorizo Tacos
• Roasted Broccolini and Sweet Potato Tostados
• Green Plant-Based Potato and Kale Enchiladas
• Skinny Pico de Gallo

Yield: 8 servings

Vegan Enchiladas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Jackfruit vegan enchiladas are vegan comfort food filled with southwestern flavors and savory ingredients.

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Ingredients

Jackfruit Enchilada "Meat"

• 1 14 ounce can jackfruit in water or brine
• 1 yellow onion, diced
• 1 jalapeno, diced (deveined, seeds removed)
• 2 cloves garlic, minced
• 1/2 cup cilantro, chopped
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)

Other Filling ingredients

• 1/2 cup nacho cheese sauce, or vegan cheese of choice
• 1 can black beans, drained and rinsed
• 3 cups chopped fresh spinach

Easy Enchilada Sauce

• 1 15 ounce can fire roasted diced tomatoes
• 1/2 cup hatch green chili sauce

Instructions

JACKFRUIT ENCHILADA MEAT

1. Rinse and drain a can of jackfruit.
2. Place all contents in a food processor with a large blade.
3. Pulse until jackfruit is shredded.
4. In a medium-sized skillet, saute garlic, onions, and jalapeno and cook on medium-low until onions are translucent.
5. Add a small amount of vegetable broth to avoid sticking.
6. Then, add chopped cilantro and cook a few more minutes.
7. Next, add the shredded jackfruit to the skillet with the onion, garlic, cilantro mixture.
8. Cook jackfruit until brown and dried out.
9. Add the chili powder, paprika, and cumin.
10. Stir together and add a little more vegetable broth.
11. Cook until add fluids have dissipated.
12. Remove from heat and set aside to cool.
13. Once the jackfruit is cooled, add nacho cheese sauce or vegan cheese of choice. Or vegan cheese of choice.
14. Then, add black beans and chopped spinach.
15. Stir everything together and set aside.

EASY ENCHILADA SAUCE

1. In a high-speed blender, add fired roasted tomatoes, and blend slightly (You do not want to puree the tomatoes).
2. Then, pour fire-roasted tomatoes into a bowl and add the green chile sauce, and stir to combine.
3. In a 9X 13 inch pan, pour half the enchilada sauce in the bottom of the pan, spreading it evenly.

MAKING THE ENCHILADAS

1. Preheat the oven to 375 degrees.
2. Lay each tortilla on a flat surface
3. Spoon a generous amount of filling in the center of the tortillas.
4. Then, fold each side in before rolling each tortilla tightly.
5. Put each filled tortilla in the pan on top of the enchilada sauce, seam down. This will prevent your filling from spilling out, and it seals the seam.
6. Now, continue until all the filled tortillas are placed in the pan.
7. Using the rest of the enchilada sauce, cover the top of the filled tortillas, ensuring the vegan enchiladas are all covered.
8. As a bonus, drizzle with additional cheese sauce.
9. Place the uncovered pan in the oven for 30 minutes.
10. Remove from oven and allow to sit for 5-10 minutes.

SERVING/GARNISH

1. Once the enchiladas have been set up, carefully remove each enchilada and place them on a plate.
2. Drizzle with additional cheese sauce
3. Add jalapeno slices, chopped avocado, and chopped cilantro.

Notes

SUBSTITUTIONS/TIME-SAVING SUGGESTIONS

• Use store-bought enchilada sauce
• Instead of making a homemade cheese sauce, use favorite vegan cheese of choice, or Bitchin Cheese Sauce is a great substitute.
• Use pre-packed southwestern jackfruit
• Add Pico de Gallo instead of suggested garnish.
• Add vegan sour cream
• Serve with tortilla chips and salsa
• Use refried beans instead of black beans
• Pinto beans are a good replacement for black beans
• If you don't have a food processor, a fork can be used to shred the jackfruit
• Vegan enchiladas can be stored in the refrigerator for 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver
• 
  505 Southwestern 16oz Jar (Select Flavor Below) (Diced Flame Roasted Green Chile - Medium) (3-Pack)
• 
  Muir Glen Canned Tomatoes, Organic Diced Tomates, Fire Roasted, No Sugar Added, 14.5 Ounce Can (Pack of 12)
• 
  Native Forest Organic Young Jackfruit 14 Ounce - Pack of 6

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 171Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 595mgCarbohydrates 30gFiber 6gSugar 15gProtein 7g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me