Easy Vegan Enchiladas Rojas
This enchiladas rojas recipe is made from salsa-dipped corn tortillas wrapped around shredded jackfruit and queso fresco. Garnish yours with lettuce, radish, onions, and more cheese!
Equipment
- Cast-iron skillet
- Blender
- Saucepan
Ingredients
Tortillas
- 16-18 corn tortillas
- 5-6 tablespoons neutral vegetable oil (peanut, canola, etc.)
Fillings
- 1 ¾ ounces dehydrated jackfruit
- 2 tablespoons vegetable stock powder
- 1 tablespoon olive oil
- ½ small white onion, diced
- 3-4 cloves garlic, minced
- 3 tablespoons tamari
- ⅓ - ½ cup vegan queso fresco
Enchilada sauce
- 2 ancho chiles
- 3 guajillo chiles
- 3-4 arbol chiles
- 2 Roma tomatoes
- ½ small white onion
- 3 cloves garlic
- ½ cup vegetable broth
- ¼ teaspoon Mexican oregano
- Salt to taste
- 1 tablespoon olive oil
Garnishes optional
- Shredded lettuce
- Sliced radishes
- Diced white onions
- More crumbled cheese
Instructions
Corn tortillas
- Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.
Jackfruit
- Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.
- Heat olive oil in a large skillet over medium. Add in diced onion and sauté for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.
Enchilada Sauce
- Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.
- Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.
- Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.
Serving
- Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.
- Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.
- On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.
- Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!
Notes
Use fresh chiles: Make sure to use fresh chiles for your recipe. If they are cracked or hard, don't use them. Instead, look for ones you can fold nicely.
Fry the tortillas: Using a little oil to fry the tortillas creates a better texture and adds a barrier to protect them from turning mushy.
Go easy on the oil: When frying tortillas you just need a little bit of oil. Using too much will also cause them to become soggy.
Eat them right away: If your enchiladas sit for too long, they will get soggy. Make sure you're ready to eat them immediately before dipping the tortillas in salsa.
Prep your salsa: Red enchilada sauce lasts in the fridge and freezes extremely well, so you can make it in advance to save time.
Simmering dehydrated jackfruit rehydrates it, making it easier to cut and cook with. If you're using canned or fresh jackfruit, you can skip this step.
Toasting dry chiles brings out their rich flavors, but watch them carefully to avoid burning, which can result in a bitter taste in your salsa.
To maintain a more traditional flavor, I suggest making corn tortillas from scratch. You can use store-bought if you’re in a pinch, but they are grainier.
The rehydrated jackfruit weight is 350 grams for reference if you use canned or fresh jackfruit.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1enchilada | Calories: 135kcal | Carbohydrates: 21.1g | Protein: 3.4g | Fat: 5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 586.3mg | Potassium: 271.4mg | Fiber: 3.8g | Sugar: 5.9g | Vitamin A: 1486.8IU | Vitamin C: 5.9mg | Calcium: 35.9mg | Iron: 0.9mg
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