Jackfruit Enchiladas

Jackfruit Enchiladasjackfruit enchiladas

Ingredients

  • 1- 20 oz. can jackfruit in brine

  • 1/2 yellow or white onion

  • 1 green pepper (any type based on heat preference)

  • 1 medium tomato

  • Juice of 1 lime

  • 1 Tbsp paprika

  • Store-bought mole 

  • 1 Tbsp Canola oil

  • 9- 6"corn tortillas

  • 1.5 cups shredded cheddar cheese

  • cilantro for garnish

Directions

Marinate the jackfruit:

  1. Open the can of jackfruit and drain the liquid out. Dump the jackfruit into a large bowl. Pull apart the jackfruit with your hands until it resembles shredded meat. (There will be bulbs that do not shred, and these are perfectly edible.)

  2. Dice the onions, peppers, and tomatoes and add to the bowl with the jackfruit.

  3. Add lime juice and paprika and stir. Cover and refrigerate for at least an hour.

Make the mole sauce:

  1. In the meantime, make the mole sauce. Leave on the stove on low to stay warm and thicken.

Assemble the enchiladas:

  1. Preheat the oven to 350 degrees F.

  2. Add Canola oil to a frying pan over medium heat. Pour the entire bowl of jackfruit into the pan and stir occasionally to warm up.

  3. Heat each tortilla in a second frying pan for about 3 minutes on each side, or until pliable. Line up the tortillas on a sheetpan or cutting board to assemble.

  4. Add about 3 spoonfuls of the jackfruit mixture to each tortilla.

  5. Add about 2 tablespoons of mole to each followed by a sprinkle of cheese.

  6. Roll each tortilla and place seam side down in a baking dish. Line the enchiladas in the dish tightly side-by-side so they can't pop open. Once they're all in the dish, pour the remaining mole over the enchiladas and sprinkle with cheese.

  7. Bake the enchiladas for 20 minutes or until heated all the way through. Remove from oven and garnish with cilantro.

Courtesy of:

Colleen Woods, MS, RDN

Nutrition Facts

Serving Size: 3 Enchiladas
Servings Per Recipe: 3

Amount Per Serving

Calories: 473
Total Fat: 25 g
Saturated Fat: 8 g
Sodium: 833 mg
Total Carbohydrate: 50 g
Fiber: 13 g
Sugars: 0 g
Protein: 15 g
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Potassium: 512 mg