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Jackfruit Carnitas Enchiladas

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!
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Servings: 8 enchiladas
Author: Sarah De la Cruz

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

Easy Enchilada Sauce
To make store bought sauce less spicy: I mix together one can of enchilada sauce and one can of tomato sauce (not marinara).