I teased these enchiladas on my Instagram a couple of weeks ago and got SO SO MANY people asking for the recipe. I got it up as fast as I could and I’m thrilled that so many of your are as excited about jackfruit as I am:)

I have a few jackfruit recipes up already including Jackfruit BBQ, Jackfruit Pot Roast (OMG WORTH THE POT!) and even a whole roundup of my go-to jackfruit recipes. Admittedly, these jackfruit enchiladas are easily my new regular. But, you should probably give all of those recipe a try.

up close shot of the inside of jackfruit enchiladas that are topped with avocado slices, fresh tomato, sour cream, and red onion

I have another vegan enchiladas recipe that’s especially good! But, for these enchiladas, I wanted a recipe that particularly closely mirrored old-style (and by that I mean Americanized) enchiladas like what so many of us grew up eating. To do this, I kept things especially simple and simply swapped the shredded/diced chicken with shredded jackfruit.

Seriously LOVE how well the jackfruit works in this dish in place of chicken. Such a fun and unfussy way to make a recipe plant based!

white skillet filled with a jackfruit, onion and green chiles mixture

Ingredients we’re working with:

Tortillas: I used large flour tortillas for this dish. However, corn tortillas would surely work if you wanted to make a more long-used enchilada recipe. You could also use smaller sized tortillas but you would obviously want to put less of the ingredients into each enchilada.
Enchilada sauce: I used my from-scratch enchilada sauce but you could surely use store bought if that’s easier!
Jackfruit: I typically buy jackfruit when I go to Trader Joe’s. I genuinely like their brand and it’s a genuinely good price but if you don’t have access to Trader Joe’s then you can also order it online!
Green chiles and onion
Black beans: i only love black beans in my enchiladas:)