Vegan jackfruit salsa verde enchiladas Jackfruit salsa verde enchiladas

Jackfruit Salsa Verde Enchiladas Recipe

by Analiese Trimber

Outline of two people

4 servings


45 Minutes



  • 10. 5" X 7. 5" oven-safe dish
  • Large pan
  • Aluminum foil


  • 2 tbsp Olive oil
  • ½ cup Diced onion
  • ½ tbsp Minced garlic
  • 14 oz Canned jackfruit, rinsed & drained
  • 6 tbsp Vegetable broth
  • ½ tsp Kosher salt
  • ½ tsp Chili powder
  • ½ tsp Cumin
  • ¼ tsp Dried oregano
  • ¼ tsp Ground black pepper
  • 15 oz Green enchilada sauce
  • 8 Cassava tortillas
  • 2 tbsp Chopped cilantro (optional)
  • ½ Avocado (optional)
  • 1 Sliced jalapeño (optional)
  • 2 tbsp Diced red onion (optional)
  • 2 tbsp Vegan ricotta cheese (optional)


  • 1
    Heat olive oil in a pan over medium heat. Add diced onion and sauté for 5-7 minutes, or until soft. Add minced garlic and sauté for 1 minute more.
    Preheat oven to 375℉ and grease an oven-safe pan with oil.
  • 2
    Add jackfruit, vegetable broth and spices to the pan. Mix to combine. Let jackfruit simmer for 5-7 minutes with the lid on, stirring occasionally.
    As the jackfruit cooks, break it apart with a wooden spoon.
  • 3
    Once all broth has been absorbed, add ¼ cup enchilada sauce to pan and mix to combine. Set aside.
  • 4
    Prepare tortillas to package instructions and spread about ¼ cup of enchilada sauce on the bottom of your oven-safe pan. Add some filling to a tortilla and roll it up.
    Place in pan on top of sauce and repeat with remaining tortillas and jackfruit filling.
  • 5
    Top enchiladas with remaining enchilada sauce. Cover with foil and bake for 20 minutes. Then, remove foil and bake for 5-10 minutes longer, or until sauce is bubbling.
    Optional: garnish with red onion, avocado, cilantro, and cotija or vegan ricotta cheese.

Joining the Jackfruit Bandwagon

Can you have too many vegan enchilada recipes? The answer is, I think not! This time, we’re making jackfruit salsa verde enchiladas, and seasoning them with warming spices like cumin, chili powder, and oregano. This easy vegan and paleo recipe makes four perfect servings, each with 391 calories, 60 grams carbs, 19 grams fats, and 3 grams protein. To keep this dish fit for a paleo mean plan, we use cassava flour tortillas instead of tortillas made with regular flour, but you would never be able to tell the difference.

Last time we made vegan enchiladas, we used a walnut lentil filling, but the star of the show for this rendition is juicy shredded jackfruit. After rinsing and draining your jackfruit, we season it with sautéed onions, garlic, spices, and a bit of vegetable broth to get it nice and tender. Jackfruit is somewhat acidic on its own, so simmering it with some broth is the perfect remedy to making your jackfruit more savory and juicy. The last touch on our jackfruit mixture is a bit of our green enchilada sauce, which ties it all together.

There are a few brands of cassava tortillas, and they have varying preparations, so make sure to read the package on the brand you buy to make sure you are warming them in the correct way before stuffing them with your jackfruit mixture! Once our jackfruit tortillas are all nuzzled in our pan, we top them with the rest of our green enchilada sauce. If you want to add vegan cheese on top of your enchiladas, do so now, and then cover the whole thing with foil!

These vegan jackfruit salsa verde enchiladas are delicious on their own, but can be amplified even more by topping them with diced red onion, chopped cilantro, jalapeño, and more vegan cheese. We find that vegan ricotta tastes similar to cotija, so we used a bit here and it tasted great!

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