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Savoury, protein-packed and drizzled with a homemade enchilada sauce. These jackfruit enchiladas are a must try!
Preheat the oven to 400º F.
Empty the Vegano Enchilada Sauce into a medium saucepan on medium heat, bring to a simmer then remove from heat.
Heat 1 tbsp of oil in a frying pan over medium heat. Fry tortillas on either side until soft.
In a medium bowl, mix half of the cheese with Vegano Jackfruit Chili Verde.
Working one at a time, dip the corn tortillas into the Vegano Enchilada Sauce and shake off excess into the saucepan. Fill each tortilla with the Vegano Jackfruit Chili Verde and half of the shredded vegan pepper jack, roll up and arrange seam side down in a baking dish.
Pour remaining Vegano Jackfruit Chili Verde over top of tortillas. Top with remaining cheese and bake for 20-25 minutes.
Once enchiladas are warmed through and cheese is melted, remove from the oven, top with Pico De Gallo, and cilantro to serve.