Salsa verde jackfruit enchiladas. I have no idea why I did not make this sooner. I love enchiladas and the fact that these only require four ingredients makes these a total easy meal win. And if I had to pick a favorite salsa, it would be salsa verde, which actually makes for a delicious sauce.

For me, jackfruit is either a hit or miss. I prefer to buy plain jackfruit and add whatever flavor I want because I find the packaged stuff usually just isn’t my thing. This recipe calls for two cans of jackfruit which you can now find pretty easily at your local market. I found them at Trader Joe’s, along with the rest of the ingredients.

The hardest part of this whole thing is draining the jackfruit and then shredding it. I like to also throw away a little bulb piece that comes with it. I’m not sure the actual name but there, you have my description. You heat up the jackfruit with some salsa verde, stuff some of the mix into tortillas, add some cheese, roll, place in pan. Spread more salsa then more cheese and bake to perfection. Friends, it’s really that easy

The four ingredients you need?

Tortillas – I prefer flour in this case they seem to hold a better
Two jars of the Trader Joe’s salsa verde, although any brand will work
Two cans of jackfruit drained and shredded
Whichever cheese you prefer. I use a Mexican blend but you can also do a vegan cheese to keep these completely plant-based

Salsa Verde Jackfruit Enchiladas

Print Recipe

Prep Time 10

Cook Time 18

Course Main Course

Cuisine Mexican

Servings servings or 8 enchiladas

Ingredients

2 pounds (2 cans) jackfruit
8 tortillas
2 jars salsa verde 12oz, but you won't use all the second
1-2 cups Mexican blend cheese more or less depending on your preference

Instructions

Preheat oven 350.
Add the jackfruit to a bowl with 1 jar salsa. Mix well. Warm tortillas.
Add about 1/4 cup of filling to a tortilla. Sprinkle a little cheese over. Roll and place in baking dish seam side down. Repeat until all the filling and tortialls are used.
Spread about 1-2 cups more of the salsa over the rolled tortillas. I like about 1 1/2 cups. Enough to cover them all. SPread as much cheese as you want. Since there's a little cheese in the enchiladas, I use about a cup on top.
Bake for 15 minutes covered with foil then remove foil, and broil for 2 more minutes, until cheese is bubbling.