These jackfruit enchiladas were inspired by a recipe that I used to eat often as the child. Read on for how I recreated my mom’s recipe favorite.
My mom’s chicken and cheese enchiladas were a labor of love and one of my favorite dishes. I remember her teaching me the steps – first the filling, then the tortillas, then the casserole dish…The filling was a chicken and cheese mixture, where she boiled the chicken in seasoned broth and then drained it. She then shredded it in a skillet with onion and garlic. The seasoned chicken was then stuffed with shredded cheese and black olives inside tortillas and lined up in a casserole dish. Even the tortillas were a process. First, the tortilla was lightly fried in hot oil and then dipped in another skillet of warm enchilada sauce. The first step was important because it made the tortilla pliable and easy to roll. Once the rolls were lined up in precision in a casserole dish, she poured enchilada sauce on top and smothered it with a generous sprinkling of cheese.
I have a romantic relationship with those enchiladas. They make me feel like all is right with the world. I desperately crave that dish often, but never had the right protein to recreate the shredded chicken I associate so strongly with my mom’s original dish. That was until a few months ago when I discovered jackfruit! There is no need to boil the protein in my plant-based version. Just drain from the can and it’s ready to shred and cook with the seasonings, onion, and garlic.
Leaf Cuisine’s Smoky Gouda is the supporting star in these jackfruit enchiladas. Of course, you could use any non-dairy cheese you like, but I loved the idea of using a spreadable cheese to change things up. Leaf’s Smoky Gouda has delicious taste that pairs nicely with the taco seasoning and mild flavors in the jackfruit.
I used a red sauce for my jackfruit enchiladas, but my son loves salsa verde so much that I might try a version with that sauce instead next time. I drizzled Tofutti sour cream on top after it was cooked for a creamy touch and a beautiful presentation.
My mom finished her enchiladas off with olives, but my kids prefer their olives raw, so I went with fresh lime wedges and avocado instead. The family loved it. I hope yours does too. Please let me know if you try my jackfruit enchiladas recipe and tag #veegmama if you do!
Vegan Smoky Gouda Jackfruit Enchiladas
1 medium yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons olive oil
4 tablespoons taco seasoning
1/2 cup water
1/2 cup Leaf Cuisine Smoky Gouda spread
2 15-ounce cans enchilada sauce
Toffuti sour cream, for serving
Lime wedges, for serving
1 avocado, sliced for garnish
1 can olives, sliced in half
1. Preheat oven to 350 degrees.
2. Heat oil in a skillet and add the onion and the garlic. Cook until golden brown.
3. Shred the jackfruit with a fork and add to the skillet. Stir in the taco seasoning and water. Bring to a boil and simmer for about 10 minutes. Remove from heat and set aside.
4. Spread about 1/4 cup of sauce on the bottom of a casserole dish.
5. Heat a small skillet and lay a tortilla inside. Cook about 3 minutes on each side until the tortilla is pliable.
6. Spread about a teaspoon, (or more), of the cheese on the tortilla. Add a heaping spoonful of jackfruit into the middle of the tortilla along with 4 olive slices.
7. Roll the tortilla seam side down into the casserole dish. Repeat and continue with the remaining tortillas.
8. Once the rolls are lined up, spread a generous amount of Smoky Gouda spread over the tortillas (as much as you’d like). Pour a generous amount of enchilada sauce on top, using a rubber spatula to spread it evenly over the tortillas to completely cover each one.
9. Bake for 20 minutes.
10. Remove from the oven and pour additional sauce so the enchiladas are not dry. Drizzle a spoonful or two of sour cream over the sauce.
11. Serve with lime wedges, avocado slices, and the remaining olives.