This enchilada dish that I found on Upton Naturals site can be completely made from scratch from the tortillas to the enchilada sauce to the filling, or you can pick and choose depending on your time constraints. I highly recommend the tortillas if you are gluten free - you just can't buy gluten free tortillas these tasty. But, in a pinch, some corn or brown rice tortillas will do. I also highly recommend making your own enchilada sauce as this way you know exactly what is going in... no weird preservatives or sugar or chemicals.
I use the sauce from Oh She Glows: ohsheglows.com/2016/01/31/enchilada-sauce.
Tortilla recipe here: www.glutenfreebaking.com/how-to-make-gluten-free-flour-tortillas
- 2 tablespoons grapeseed oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green or red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 can young jackfruit
- 1 cup vegan cheddar cheese, divided (optional, or use regular cheese if you can tolerate dairy)
- Juice of 1/2 lime
- Hot sauce, if desired
- Salt and pepper, to taste
- 8-12 small corn flour or brown rice tortillas, warmed
- 1 1/2-2 cups enchilada sauce, store bought or homemade, divided
- Toppings: diced green onions, sliced avocado, Tofuetti sour cream, cilantro, chopped tomato
1. Preheat oven to 350°F.
2. Drain liquid off of jackfruit then place it in a food processor or blender and pulse quickly until it looks like little bits of chicken.
3. Heat up the grapeseed oil in a large skillet or saucepan over medium heat. Add onion and garlic and saute for 3 minutes. Add the bell pepper, cumin, smoked paprika, and chili powder and stir to coat. Add the jackfruit and cook for 5 minutes until the vegetables and jackfruit are tender and flavourful. Remove from heat and stir in 1/3 cup vegan cheddar cheese, lime juice, and salt and pepper, to taste. Set aside the jackfruit mixture. Reserve the remaining cheese.
4. Coat the bottom of a 9x13-inch baking dish with enchilada sauce, approximately 3/4 cup. To assemble the enchiladas, fill a tortilla with 2-3 tablespoons of the jackfruit mixture, then roll it up and place seam side down in the prepared baking dish. Repeat until all the tortillas and/or jackfruit are gone, or the baking dish is full. If you’re using corn tortillas and having trouble with them cracking or ripping, make sure they stay warm so they are more flexible.
5. Pour the remaining enchilada sauce on top, then sprinkle with the remaining vegan (or regular) cheese. Bake for 15-20 minutes or until the sauce is bubbly, the cheese is melted, and the tortillas are golden. Serve garnished with fresh cilantro, chopped green onions, sliced avocado, chopped tomato, and vegan sour cream (Tofuetti is a great brand!), if desired.
* if you are looking to increase the protein content of the dish you can add a small can of drained black beans to the cooking jackfruit mixture.
**Enchilada photo take from: Uptonnaturals.com