Vegan Enchiladas Suizas

Enchilada Filling

1. Prepare your jackfruit. Open the cans and drain out the excess water. Then, add the jackfruit to a large clean kitchen towel (the thinner the material the better). You’ll want to gather all your jackfruit in the center of the towel and then fold the ends up to create a little pouch. Bring the pouch over to your sink and squeeze and twist to get as much of the water out of the jackfruit. This will give the jackfruit a much drier consistency that’s better for cooking.
2. In a large pan over medium heat, add 1 tsp avocado oil and let the oil heat up. Add your jackfruit, cumin, salt, garlic powder, onion powder, pinto beans, and Mexican oregano. Cook the jackfruit for about 10-15 minutes, then remove from heat and set aside.

Tomatillo Salsa (Salsa Verde)

1. Remove the husks from the tomatillos. Sometimes it helps to run then cold water to remove the residue that’s left on the tomatillo.
2. Remove the skin and quarter your onions so you have 8 onion chunks.
3. In a large cast iron skillet over low/medium heat add your whole tomatillos, Serranos, quartered onions, and whole garlic cloves. You may have to do this in batches to get everything to fit. You’ll want to char all of these items, so let them sit in place until they start to develop a little bit of blacked on each side. Once they start to blacken on one side, turn them with some tongs to get blackening on the other side. Keep an eye on the garlic, they will blacken pretty quick.
4. Once the tomatillos, Serrano peppers, onions, and garlic have charred well on both sides (this usually takes 10-12 minutes) add them to a blender with the juice of 1 lime, 1 cup of cilantro (stems are fine), and 1 tsp salt. Blend on high under all the ingredients are smooth and resemble a tomatillo salsa.

Assemble the Enchiladas

1. Preheat your oven to 420 degrees.
2. Pour about 1/2 of the tomatillo salsa in a shallow bowl or dish, big enough to fit the tortillas in. Pour another 1/4 of the tomatillo salsa in the bottom of a 13×9 baking dish.
3. If your tortillas are pliable, you can skip warming them, but I find with gluten free tortillas warming them helps with pliability so you can microwave them for 30 seconds before assembling.
4. Assemble the enchiladas. Dip a tortilla in the shallow bowl with the tomatillo salsa, enough to completely cover both sides of the tortilla. Then fill the middle of the tortilla with about 4-5 tbsp of the jackfruit mixture. Roll the tortilla up, and place in the baking dish open side down. Repeat this process for all your tortillas.
5. Pour any remaining tomatillo salsa (even the salsa we used to dip the tortillas in) on top of the enchiladas, and a little on the sides. Cover the enchiladas with vegan mozzarella cheese.
6. Bake for 20 minutes.

Cashew Lime Crema

1. While the enchiladas are baking, pour your cashews into a heat proof dish and cover with boiling water. Set aside and let soak for 10 minutes.
2. Drain your cashews, and add them to a blender along with 1 cup water, nutritional yeast, garlic powder, onion powder, salt, and lime juice. Blend until smooth and a bit runny. If your mixture is too thick, add more water 2 tbsps at a time.
3. Serve the enchiladas with a drizzle of cashew lime crema and a lime wedge and garnish with fresh cilantro. Enjoy!