For many, jackfruit, the starchy fruit of a tropical tree, has a texture similar to meat and is a good meat alternative. In this recipe, we like to opt for a Tex-Mex or chili-lime flavored version, though BBQ jackfruit would also be delicious.

Breana Killeen
Source: EatingWell Magazine, November/December 2018
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup peppers, 1/2 cup jackfruit (or tofu), 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, peppers, jackfruit (or tofu) and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

Tips

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

291.1 calories; protein 12.1g 24% DV; carbohydrates 37.6g 12% DV; exchange other carbs 2.5; dietary fiber 8.6g 35% DV; sugars 6.9g; fat 11.6g 18% DV; saturated fat 5.7g 28% DV; cholesterol 28mg 9% DV; vitamin a iu 1813.2IU 36% DV; vitamin c 33.9mg 57% DV; folate 35mcg 9% DV; calcium 311.9mg 31% DV; iron 2.8mg 15% DV; magnesium 69.1mg 25% DV; potassium 561.6mg 16% DV; sodium 676.4mg 27% DV.