These Vegan Jackfruit Enchiladas with a creamy red enchilada sauce have the perfect texture and taste. Ready in 45 minutes, you’ll have a creative and delicious meal the whole family will love!
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I’m all for making most things from scratch, but this recipe calls for an easy enchilada sauce using LA VICTORIA® Red Sauce and it is so good and creamy! The enchilada sauce perfects and balances the mixed flavors of these vegan jackfruit enchiladas.
This enchilada recipe closely resembles shredded chicken enchiladas due to the shredded jackfruit acting as a meat substitute. If it’s your first time using jackfruit for a vegetarian or vegan meal, you’re going to love it!
Why You Need To Try These Jackfruit Enchiladas
- A meal the whole family will love (and mild enough for kids)
- Packed with flavor
- Texture is similar to pulled pork or shredded chicken enchiladas
- Completely plant-based/vegan
- Nutritious and delicious!
What Is Jackfruit?
Jackfruit is a big tropical fruit grown in Asia, Africa, and South America. Fun fact, it is the largest tree-borne fruit in the world, weighing up to 40 pounds!
If you’re vegetarian or vegan, you’ve probably seen it or used it to make ‘pulled pork’ and other barbecue-style recipes or as a ‘shredded chicken’ in Mexican-style recipes like tacos, burritos, and enchiladas.
Some people enjoy jackfruit raw on its own, almost like you would an orange. By cutting away the outer skin, you’ll find the sweet (if ripe) inner flesh.
The reason vegetarians and vegans use green jackfruit as a meat substitute is because the texture is pretty similar to meat and the taste is very mild. So it can be a blank slate to cut or shred and add spices and seasonings to simulate different meats.
If this is one of your first jackfruit recipes, you’ve gotta let me know how you like this vegan enchiladas recipe by leaving a comment below!
How To Shred Jackfruit
I recommend buying canned jackfruit like the one I use here.
All you need to do is separate the seed or pods from the meaty texture and shred this jackfruit meat with your hands. You can save the seeds for other uses, but we won’t be including them in this recipe.
If you’re using fresh jackfruit, you’ll need to take a couple extra steps to shred your jackfruit.
Which Tortillas Are Best For Enchiladas?
I must admit, I am no professional enchilada cook. I do not claim to make perfectly authentic, traditional enchiladas… but I did do some research beforehand.
When making enchiladas, corn are the traditional choice because they provide a certain flavor to the dish while flour tortillas are more bland.
That being said, I like flour tortillas because they are easier to handle and don’t break apart as easily. With corn tortillas, you need to warm them a bit or fry them before handling so they don’t break apart. Flour tortillas are much more flexible and stay together well.
If you’re going for best flavor – choose corn tortillas. If you are going for the easiest option – choose flour.
Creamy Red Enchilada Sauce
This homemade enchilada sauce is so simple. It’s made by just blending together LA VICTORIA® Red Enchilada Sauce (my favorite store-bought enchilada sauce), cashews, and a little non-dairy milk.
If red enchilada sauce isn’t your thing, you could make a creamy homemade green enchilada sauce by using LA VICTORIA® Green Enchilada Sauce instead.
If you don’t want to blend cashews as another step to make the sauce creamy, you should try other creamy enchilada sauces or use the red enchilada sauce as is. I prefer creamy enchilada sauce on these vegan jackfruit enchiladas, but everyone has their own preference.
The maker of the LA VICTORIA® Brand carries multiple creamy enchilada sauces too! The green chile and tomatillo lime do contain eggs, but the al pastor and roasted garlic enchilada sauces do not. Choose one you’d like to try and simply skip the blending step to go right into making your enchiladas.
What You’ll Need For This Recipe
Raw Cashews – These can be whole or pieces, just make sure they’re raw. For this recipe, we need to soak the cashews in hot water for 10-20 minutes before blending, so the sauce comes out nice and creamy.
LA VICTORIA® Red Enchilada Sauce – My favorite enchilada sauce. If you’re a verde sauce type of person, you can try this with their green enchilada sauce. I did a taste test to decide which sauce I’d use for this enchilada recipe and the red enchilada sauce can won (even blindfolded!). You can find LA VICTORIA® sauces and salsas by clicking here.
Green Jackfruit – As you’ve read in this blog post, you can use fresh jackfruit but I find canned to be much simpler. You’ll find canned green jackfruit at any health store or order online like I did.
Veggies: Feel free to add another veggie if you’d like. Mushrooms and green bell peppers are great choices. Some people even like to include sweet potatoes.
Red or Orange Bell Pepper
Spices/Seasonings: You can use an enchilada seasoning mix, or use the single spices below. Each one adds a lot of flavor to this enchilada recipe. If you need more of a smoky jackfruit flavor, I suggest a 1/4 – 1/2 teaspoon of smoked paprika. If you want a spicier flavor, include some adobo sauce.
Cayenne Pepper – This is optional if you enjoy spicy food. I definitely enjoy a good spice kick in this recipe but I would leave it out if you’re serving this to kids.
Pinto or Black Beans – I prefer black bean enchiladas, but pinto beans work great too! You can also skip the ‘mashing’ step for the black bean filling, but I like to mash them a bit before adding to the recipe.
Corn or Flour Tortillas – I like to use the medium-sized tortillas for my enchilada recipes, but you can use whatever size you prefer. The pan could fit 6 large tortillas or 12 small. When debating whether to use corn or flour, check out the section above.
Shredded Vegan Cheese – This is optional, but definitely a welcome addition. I used both shredded vegan mozzarella and vegan cheddar.
Optional Toppings: Fresh cilantro, green onions, WHOLLY® Guacamole or avocado, vegan sour cream, lime juice, hot sauce, salsa, etc. This is the best time to utilize your favorite toppings!
How To Make Vegan Jackfruit Enchiladas
Soak the cashews in boiling water for 5-10 minutes then drain.
Blend the LA VICTORIA® Red Enchilada Sauce, cashews, and nut milk until creamy. Set aside.
Cook the onion and garlic in a pan over medium heat. Add all the seasonings and mix well.
Add the shredded jackfruit and sauté until it starts to brown a bit (5-6 mins).
Add the bell pepper, beans, and 1 cup of the LA VICTORIA® Red Enchilada Sauce mixture. Simmer on low-medium heat for 5 minutes then take it off heat while you prepare the enchiladas.
Preheat your oven to 350 F.
Spread 1 cup of the enchilada sauce mixture on a 9×13 prepared baking dish.
Add 1/2 – 1/3 cup jackfruit filling onto the center of a tortilla, roll it up, and place seam-side down.
Repeat until all filling is used then pour the remaining enchilada sauce over the top to cover the enchiladas (option to sprinkle vegan cheese on top).
Place the enchiladas in the middle rack of your oven and bake for 20 minutes.
Let rest for 5-10 minutes, then garnish with fresh cilantro, green onions, guacamole, vegan sour cream, hot sauce and/or salsa!
Vegan Jackfruit Enchiladas
- Blender Or Food Processor
- Medium Sauté Pan
- 9×13 Baking Dish or Casserole Dish
- 1 cup raw cashews
- ½ cup nut milk
- 1 19 oz can LA VICTORIA® Red Enchilada Sauce
- ½ yellow onion diced
- 2-3 garlic cloves minced
- 1 28 oz can green jackfruit rinsed, drained, and shredded
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional for spice
- ¼ teaspoon sea salt
- 1 medium red or orange bell pepper diced
- 1 15.5 oz can pinto or black beans rinsed, drained, and mashed
- 8-10 medium tortillas
- Vegan shredded cheese optional
- Garnish: Fresh cilantro green onions, guacamole or avocado, vegan sour cream, hot sauce or salsa, etc.
- Soak the cashews in boiling water for 5-10 minutes then drain.
- Blend the LA VICTORIA® Red Enchilada Sauce, cashews, and nut milk until creamy. Set aside.
- Cook the onion and garlic in a pan over medium heat. Add all the seasonings and mix well.
- Add the shredded jackfruit and sauté until it starts to brown a bit (about 5-6 mins).
- Add the bell pepper, beans, and 1 cup of the LA VICTORIA® Red Enchilada Sauce mixture. Simmer on low-medium heat for 5 minutes then take it off heat while you prepare the enchiladas.
- Preheat your oven to 350 F.
- Spread 1 cup of the enchilada sauce mixture on a 9×13 prepared baking dish.
- Add 1/2 – 1/3 cup jackfruit filling onto the center of a tortilla, roll it up, and place seam-side down. Repeat until all filling is used then pour the remaining enchilada sauce over the top to cover the enchiladas (option to sprinkle vegan cheese on top).
- Place the enchiladas in the middle rack of your oven and bake for 20 minutes.
- Let rest for 5-10 minutes, then garnish with fresh cilantro, green onions, guacamole, vegan sour cream, hot sauce and/or salsa!
How To Save And Store Leftovers
In the fridge: You can save leftovers in the fridge, stored in an airtight container. The enchiladas will keep for up to 4 days.
In the freezer: I don’t recommend freezing the cooked enchiladas, but if you’d like to prep this ahead of time and store in the freezer, here’s how…
Make the enchilada sauce and enchilada filling and keep each one separate in an airtight container or freezer-safe bag. Freeze for up to 3 months. When you’re ready to cook the enchiladas, simply thaw both in the fridge for 1-2 days before assembling your enchiladas and baking.