These Creamy, Vegetarian, Jackfruit ‘Pulled Pork’ Enchiladas Taste Like the Real Deal

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Jack & Annie’s If you haven’t tried jackfruit yet, you’re missing out. These mouth-watering vegetarian jackfruit “pulled pork ” enchiladas will make you rethink your favorite Mexican fare . The naturally meaty texture of Jack & Annie’s smoky jackfruit is the perfect fake-out for pulled pork and it creates […]

Click here to view original web page at parade.com


Jack & Annie's

If you haven't tried jackfruit yet, you're missing out.

These mouth-watering vegetarian jackfruit "pulled pork" enchiladas will make you rethink your favorite Mexican fare. The naturally meaty texture of Jack & Annie's smoky jackfruit is the perfect fake-out for pulled pork and it creates a great meat substitute in this dish.

Add some vegan cheese and sour cream, cilantro and voila—a plant-based dinner that will have you going back for seconds and thirds!

Ingredients Needed:

  • 1 (10-ounce) package Jack & Annie’s smoky jack pulled pork
  • 2 (10-ounce) cans red enchilada sauce, divided
  • 1 cup shredded cheddar cheese, or vegan shredded cheddar-style cheese
  • 1/4 cup low-sodium vegetable broth
  • 1 small yellow onion, chopped fine
  • 12 (6-inch) corn tortillas
  • 1/2 cup crumbled queso fresco, or vegan crumbed queso fresco-style cheese, or vegan shredded mozzarella-style cheese
  • 1/2 cup sour cream, or vegan sour cream
  • 2 small radishes, thinly sliced
  • 1/4 cup fresh cilantro leaves

How to Make Jackfruit Pulled Pork Enchiladas

  1. Preheat oven to 400°F. Combine jack pulled pork, 1 can of enchilada sauce, cheddar, broth and onion in a large bowl.
  2. Cover bottom of 9×13” baking dish with 1/2 cup enchilada sauce. Spoon jack pulled pork mixture down center of each tortilla. Roll up each tortilla and place into the prepared baking dish, seam-side-down, nestling each one against the last. Pour remaining enchilada sauce over top of rolled tortillas.
  3. Bake until sauce bubbles, about 10 to 15 minutes. Top with queso fresco, sour cream, radishes and cilantro. Serve and enjoy.

More Plant-Based Recipes to Try:

Jackfruit "Pulled Pork" Enchiladas

Ingredients

    • 1 (10-ounce) package Jack & Annie’s smoky jack pulled pork
    • 2 (10-ounce) cans red enchilada sauce, divided
    • 1 cup shredded cheddar cheese, or vegan shredded cheddar-style cheese
    • 1/4 cup low-sodium vegetable broth
    • 1 small yellow onion, chopped fine
    • 12 (6-inch) corn tortillas
    • 1/2 cup crumbled queso fresco, or vegan crumbed queso fresco-style cheese, or vegan shredded mozzarella-style cheese
    • 1/2 cup sour cream, or vegan sour cream
    • 2 small radishes, thinly sliced
    • 1/4 cup fresh cilantro leaves
  1. Preheat oven to 400°F. Combine jack pulled pork, 1 can of enchilada sauce, cheddar, broth and onion in a large bowl.
  2. Cover bottom of 9×13” baking dish with 1/2 cup enchilada sauce. Spoon jack pulled pork mixture down center of each tortilla. Roll up each tortilla and place into the prepared baking dish, seam-side-down, nestling each one against the last. Pour remaining enchilada sauce over top of rolled tortillas.
  3. Bake until sauce bubbles, about 10 to 15 minutes. Top with queso fresco, sour cream, radishes and cilantro. Serve and enjoy.
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