Description

Corn tortillas filled with savory jackfruit and smothered in a tangy green tomatillo sauce, baked until bubbly and golden.

Ingredients

• 20 ounces (565 g) young green jackfruit in brine or water, drained and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup salsa verde
• 8 corn tortillas
• 1 cup shredded vegan mozzarella cheese
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. Add garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in jackfruit and salsa verde. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until jackfruit is heated through and flavors have melded.
5. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
6. Fill each tortilla with jackfruit mixture. Roll up and arrange in baking dish.
7. Pour remaining enchilada sauce over tortillas and sprinkle with vegan mozzarella cheese.
8. Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
9. Garnish with cilantro and serve hot.

Suggested Drinks

Paloma: The grapefruit's citrusy bitterness and tequila's earthy notes in this cocktail complement the tangy tomatillo sauce and spicy jackfruit.

Mexican Sauvignon Blanc: A crisp and herbaceous white wine that cuts through the richness of the enchiladas while enhancing the flavors of the tomatillo and cilantro.

Non-Alcoholic Option

Agua de Pepino con Limón (Cucumber Limeade): This refreshing Mexican beverage combines cucumber, lime, and agave for a cool and hydrating complement to the spicy dish.