Here’s everything you will need to make these delicious enchiladasi :

JACKFRUIT FILLING

Canned jackfruit in brine or water
Vegetable broth
Better than Bouillon No-Chicken Base
Yellow onion
Garlic cloves
Olive oil for cooking
Mild green chilis
Cumin
Garlic powder
Onion powder
Salt and black pepper to taste
Fresh spinach
CHEESE SAUCE:
Vegan cheese (Chao creamy shreds recommended)
Plain unsweetened dairy-free milk
Salt and black pepper to taste
Garlic powder
Onion powder
Nutritional yeast
Dairy-free sour cream (Forager, Kite Hill, or Follow Your Heart recommended)
Mild green chilis

REMAINING INGREDIENTS:

Tortilla shells
Green enchilada sauce
Fresh cilantro for garnish

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

Jackfruit Filling:

2 cans of jackfruit in brine or water

Vegetable broth or Better than Bouillon No-Chicken Base

1/2 of a yellow onion, finely chopped

3 large garlic cloves, minced

Olive oil for cooking

1/3 cup of mild green chilis

2 tbsp of cumin

1 tbsp of garlic powder

1 tbsp of onion powder

Salt and black pepper to taste

1/4 tsp of Better than Bouillon No-Chicken Base

1 1/2 cup of fresh spinach, chopped

Cheese Sauce:

7 oz vegan cheese (Chao creamy shreds recommended)

3/4 cup of plain unsweetened dairy-free milk

Salt and black pepper to taste

1 tbsp of garlic powder

1 tbsp of onion powder

2 tbsp of nutritional yeast

1/4 cup of dairy-free sour cream (Forager, Kite Hill, or Follow Your Heart recommended)

1/2 cup of mild green chilis

Remaining Ingredients:

Tortilla shells

Green enchilada sauce

Fresh cilantro for garnish

Instructions:

Preheat your oven to 375°F (190°C)

Prepare the Jackfruit Filling:

Drain and rinse the jackfruit thoroughly, and optionally, remove the seeds.

In a large pot, combine the jackfruit, sliced onions, minced garlic, and enough water to cover them. If using Better than Bouillon, add 3-4 cups of water instead. Bring the mixture to a simmer over medium heat and cook for 20 minutes.

After 20 minutes, remove the jackfruit from the liquid using a slotted spoon and transfer it to a parchment lined baking sheet with a bit of oil. Optionally, reserve about 1/3-1/2 cup of the cooking liquid for later. Place the baking sheet in the oven and bake the jackfruit for 20-30 minutes to develop a slightly crispy texture.

Once done, heat a skillet over medium heat, add a small amount of cooking oil, transfer the baked jackfruit to the skillet, and season it with cumin, garlic powder, onion powder, salt, and black pepper. Mix in the green chilies and spinach.

Prepare the Cheese Sauce:

In a pot, combine vegan cheese, dairy-free milk, salt, black pepper, garlic powder, onion powder, nutritional yeast, dairy-free sour cream, and mild green chilis. Stir until the cheese is melted and the sauce is smooth.

Assemble and Bake:

Add a layer of green enchilada sauce to a deep baking dish. To each tortilla shell, add 1/4 cup of the jackfruit filling and 1 tsp of the cheese sauce. Roll and place them in the baking dish. Repeat for all tortillas. Cover and bake for 15 minutes. Uncover and broil for 2-3 minutes until the cheese begins to brown.

Serve and enjoy:

Let cool before serving. Top with fresh cilantro and serve with your choice of sides