Homemade Chicken and Jackfruit Enchiladas

It's more fun when you bring more people into the kitchen to share a meal with you.

My sister brought over some jackfruit a few days ago and I thought to myself, "What the hell do I want to do with this?"

I wasn't in the mood for BBQ since I had that the night before and I didn't want it Asian style since I'm making bahn mi pizza later this week.

After a few minutes on Google for ideas, the idea of enchiladas came up.

But not just any enchiladas...

I decided I was going to make my own sauce and cheese since I have gone a little ham on the dairy lately. (I made a cashew cheese)

Once that was done, my sis and I prepared the jackfruit and chicken to make enchiladas two ways.

The jackfruit is interesting because it has a sweet flavor that blends well with the salty dish.

Obviously, the other one was chicken since my parents weren't too big on the jackfruit idea.

Needless to say, the chicken reigns supreme in this round, but it was still a pretty creative idea to incorporate the jackfruit to make this a vegan dish as well. (Both still taste delicious)

I’m super excited to share this wonderful recipe with you!

Inspired by: https://wellvegan.com/dinner/vegan-enchiladas-jackfruit-black-beans


  •  1 20-oz. can jackfruit in water or brine, drained or use fresh ** see notes if you use fresh jackfruit
  • 8 oz cooked chicken
  • 1 15.5-oz. can black beans, drained and rinsed
  • ½ cup salsa
  • 1 tsp. cumin, divided
  • ¾ tsp. paprika, divided
  • ¾ tsp. chili powder, divided
  • Salt and black pepper, to taste
  • 2 tsp. olive oil
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • 4 oz mushrooms of choice, chopped
  • 2 garlic cloves, minced
  • 2 handfuls of baby spinach
  • 8 gluten-free tortillas (I used corn)
  • Sliced avocado and fresh cilantro, for serving

For the Enchilada Sauce:

  • 3 tablespoons chili powder
  • 5-6 fresh tomatoes on the vine
  • 1 cup chicken broth (water can work too)
  • 2 teaspoons ground cumin
  • 1 tablespoon garlic , minced
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 4-oz. can diced green chilies, drained
  • 1 6 oz can of tomato paste

For the Cheeze Sauce:

  • 1 ½ cups raw cashews soaked overnight in cool water
  • 1 lemon, juiced
  • 1/3 Cup nutritional yeast
  • ½ Cup vegetable broth
  • 1 Tsp Chili powder
  • 1 Tsp Paprika
  • 1 Tsp Cumin
  • 1 Tsp garlic powder
  • 1 Tsp Worcestershire sauce
  • 1/8 Tsp liquid smoke (optional)
  • Dash of hot sauce (optional)


** Notes: If using fresh jackfruit, cut the whole jackfruit into quarters. Add them to a boiling pot of water and let it boil for 45-50 minutes. Remove from heat and let it cool for 5-10 minutes. Then, pull it apart like you would in step 1.

1.   Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.

2.   In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.

3.   Preheat oven to 375F. Drizzle the olive oil in two non-stick skillets and place over medium heat (if you choose to separate jackfruit and chicken). Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the red pepper and mushrooms and sauté for another 5 minutes. Add the jackfruit (or chicken) and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.

4.   To make the enchilada sauce, place all ingredients in a high-powered blender and blend until smooth. Pour in a separate bowl and set aside.

5.   To make the cheese sauce, soak the cashews overnight unless you have a high powered blender or food processor. Add all of the ingredients to the blender and blend until smooth.

6.   Pour ½ cup of the enchilada sauce into the bottom of a 9×13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit (or chicken) mixture. Roll the tortillas up and place them seam-side down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.

7.   Serve enchiladas warm with sliced avocado and fresh cilantro.

Enchiladas 2.jpg

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