Jackfruit Carnitas Enchiladas are sure to be a hit with your whole family! With a few easy steps and shortcuts, you’ll have them on the table in no time!
Enchiladas have always been one of my favorite meals! In fact, they are often pretty easy to veganize in a restaurant by ordering them without the cheese! But why go out when you can make restaurant worthy VEGAN enchiladas at home! Pair them with some black beans and sangria and you’ve got yourself a swanky meal right at home! I fill my enchiladas with jackfruit (you know that’s one of my fave meat substitutes!). Drizzle with some sauce and queso and your Jackfruit Carnitas Enchiladas are done! So easy!
What is Jackfruit?
Jackfruit is a tropical fruit grown in southeast Asia. In recent years it’s taken the vegan world by storm as it looks so much like shredded meat. It’s pretty strange to prepare the first few times, but you get used to it! Jackfruit has a very mild flavor, so it takes on the flavor of whatever you season it with. I use it in soups, and even as it’s own main dish! Be sure to buy the cans of young jackfruit in brine or water, NOT in juice. And while you can prepare a fresh one, from what I’ve heard, I’m not sure it’s worth the hassle!
Carnitas
Carnitas literally translates to “little meats.” Carnitas tacos used to be one of my very favorite things to order before I became vegan—it’s made from shredded pork and seasoned and simmered. Jackfruit has a really similar look, so it is a perfect vegan swap in these Jackfruit Carnitas Enchiladas!
Semi Homemade
I do love to make homemade enchilada sauce, but sometimes it’s nice to take a cheat from the store, giving me time to work on other components of the dish, like the jackfruit carnitas and the queso! Double check the ingredient list, but lots of vegan enchilada sauces are just waiting for you in the store. I like the Hatch brand. I get the mild sauce, but it’s still got a bit of a kick. To temper that for my kids I mix together one can of enchilada sauce and one can of tomato sauce (not marinara). Perfect!
So Easy to Make!
Jackfruit Carnitas Enchiladas
I hope you have a chance to try these Jackfruit Carnitas Enchiladas. They have been a super hit in my family! In fact, as I was editing pictures today Jonathan was watching over my shoulder and kept asking “can we eat that mama?” I guess I’ve got a fan on my hands! Be sure to take a picture when you make them and give me a tag! {#frieddandelions // @frieddandelions}
Jackfruit Carnitas Enchiladas
Ingredients
For the Jackfruit Carnitas:
- 1 yellow onion sliced thin (I use my hand held mandolin)
- 1 clove garlic minced
- 1 Tablespoon light vegetable oil
- 2 cans young jackfruit in brine or water
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 lime juiced
For the Enchiladas:
- 1 batch enchilada sauce OR 1 can store bought enchilada sauce see notes
- 1 batch Vegan Queso Dip
- 6-8 tortillas choose gluten free if necessary
To serve:
- 1 batch guacamole
- Frijoles de Cabo
Instructions
For the Jackfruit Carnitas:
- Begin by shredding the jackfruit. I like to discard the round pods, as well as the "triangle points," leaving only the shreds (primarily for aesthetic reasons)
- Heat the oil in a large skillet over medium heat.
- Add the thinly sliced onion and begin to sauté.
- Add the garlic and give it a quick stir.
- Add the jackfruit and stir again.
- Add the cumin, salt, paprika, and lime juice and stir well to incorporate.
- Allow to cook over medium heat for about 5 minutes, stirring occasionally.
- Remove from heat and set aside.
For the enchiladas:
- Pour a small amount of enchilada sauce in the bottom of an 8x8" baking pan (can use a larger pan if you are making more enchiladas).
- Place a tortilla on a flat surface.
- Place a small amount of the jackfruit carnitas in a line down the center of the tortilla.
- Drizzle a tablespoon each of the enchilada sauce and queso dip on top of the jackfruit carnitas.
- Roll the tortilla up, leaving the ends open.
- Place it seam side down in the pan.
- Repeat with remaining tortillas and jackfruit carnitas. I can make up to 8 enchiladas from one batch of carnitas usually.
- Pour the remaining enchilada sauce on top of the enchiladas covering most (but not all) of the tortillas (I often have a little bit of sauce leftover).
- Drizzle the enchiladas with queso dip.
- Pop the whole pan under the broiler for about 3 minutes, checking frequently to make sure that the enchiladas brown, but do not burn.
- Remove from oven.
- Sprinkle with cilantro and serve!
Notes
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Don’t forget to pin this recipe!
