One of my all-time favorite meals is chicken enchiladas with green sauce. Jackfruit with its ability to shred perfectly, taking on the texture of a pulled chicken or pork makes for a perfect vegan version of this classic. Included in the stuffing is a can of pinto beans for added protein plus, bell peppers, onions and mushrooms to incorporate extra flavor and texture.
These enchiladas are super easy to make and are extra beneficial for busy folks because you can make them a day ahead and bake 30 min before you want to eat. This also makes 8 servings, so it’s an ideal dish for Sunday meal prep. Continue reading “Jackfruit Enchiladas Verdes”
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