Thursday, April 17, 2014

Jackfruit Enchiladas with Cilantro and Avocado

Enchiladas are my second favorite Mexican dish - tied with gorditas, tostadas, and tamales...I guess I have a hard time choosing a favorite among Mexican food!

Wrapping a delicious filling up in a corn tortilla and then smothering it in a tangy sauce and topping it with cheese that is baked until melted. I mean, really, what is better than that? (Well, maybe pizza, but that's because I'm a fanatic, and conceptually, they are similar.)

Jackfruit is a little known fruit that has recently made some inroads in the vegetarian and vegan community because of its versatility as a stand-in for meat in lots of dishes. Similar to tofu it has very little of its own flavor but readily absorbs whatever sauce or seasonings are added to it. It has the added bonus of the look and texture of shredded pork or chicken yet it is actually a fruit. So no soy or wheat here, a bonafide fruit!

While it is most commonly sold canned in syrup for making sweets in Asian, for any savory dish you must buy jackfruit in water. I have only found it canned, not fresh, and only in specialty grocery stores such as Asian or Indian grocers. Drain it and shred it with a fork or your fingers and you are set to make this delicious meal!

Jackfruit Enchiladas with Cilantro and Avocado
(makes 8)

8 corn tortillas (6" round)
1 can jackfruit in water
3 cups enchilada sauce, store bought or make your own

2 cup shredded cheese like cheddar, monterey jack, jalapeno jack
2 tablespoons cilantro, minced
1 avocado, diced
salsa (optional)
sour cream (optional)

Drain jackfruit and mash or pull apart in a large mixingbowl. Prepare enchilada sauce (or open the can) and pour 1 1/2 cups into sauce pan and add jackfruit. Warm over low heat for 25 minutes until jack fruit is heated through.

Preheat oven to 350 degrees. Soften tortillas by placing directly on gas flame burner on medium high and warm on each side for 10-20 seconds, until soft. Alternatively, heat in a toaster oven until warmed and softened. To fill each tortilla, place about 2 tablespoons of jackfruit mixture in the middle and sprinkle about 1 tablespoon of shredded cheese on top and wrap sides to overlap; place overlapped sides face down in large baking dish. Repeat with all tortillas and pour remaining sauce evenly over top. Sprinkle top with remaining cheese and bake for 20 minutes or until cheese melts but does not brown. Remove from oven and top with diced avocado and cilantro and pass salsa and sour cream for diners to serve themselves.


Recipes currently inspiring me:

Green Beans in Creamy Mushroom Sauce at Closet Cooking
Homemade Rose Syrup at The Girl's Guide to Guns and Butter
Ramp Pizza at Smitten Kitchen

1 comment:

pam said...

I've never tried jackfruit. Sounds interesting!