Ingredients with Measurements:
- 1 can of jackfruit (20 oz)
- 1 tablespoon of olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of enchilada sauce (15 oz)
- 8 corn tortillas
- 1 cup of shredded cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Baking dish (9x13 inches)
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain and rinse the jackfruit. Use your hands to shred it into small pieces.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the shredded jackfruit, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes until the jackfruit is tender and the spices are fragrant.
5. Pour half of the enchilada sauce into a baking dish.
6. Warm the corn tortillas in the microwave for 30 seconds or in a skillet over medium heat for 10-15 seconds on each side.
7. Fill each tortilla with a spoonful of the jackfruit mixture and roll it up tightly. Place it seam-side down in the baking dish.
8. Repeat with the remaining tortillas and jackfruit mixture.
9. Pour the remaining enchilada sauce over the top of the rolled tortillas.
10. Sprinkle the shredded cheese over the top of the enchiladas.
11. Bake for 20-25 minutes until the cheese is melted and bubbly.
12. Garnish with chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 1000mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 5g
Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as cheddar, Monterey Jack, or pepper jack.
- If you don't have enchilada sauce, you can use salsa or tomato sauce instead.
Variations:
- Add black beans or corn to the jackfruit mixture for extra texture and flavor.
- Top the enchiladas with sliced avocado or sour cream.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to shred the jackfruit into small pieces so that it resembles pulled pork or chicken.
- If the tortillas are cracking when you roll them, you can warm them up in the microwave or in a skillet to make them more pliable.
- If you want to make this recipe ahead of time, you can assemble the enchiladas and refrigerate them until you're ready to bake them.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
Pairings:
- Serve with a side of rice and beans.
- Pair with a margarita or a cold beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the jackfruit is too tough, you can simmer it in water for 10-15 minutes before shredding it.
Food safety advice:
- Make sure to cook the jackfruit until it's tender and the spices are fragrant to ensure that it's safe to eat.
Food history:
- Jackfruit is a tropical fruit that is native to Southeast Asia. It has a meaty texture and is often used as a vegetarian substitute for meat.
Flavor profiles:
- The jackfruit enchiladas are savory and slightly spicy, with a smoky flavor from the paprika.
Serving suggestions:
- Serve the enchiladas hot with your favorite toppings and sides.
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Region: Mexican