August 31, 2020

Vegan Chicken Enchilada Bake

I get asked a lot about what recipe I believe is best to introduce others to this way of eating. And if you are new here, this way of eating is a whole food plant-based, which is basically a health-promoting vegan diet.

When I get asked what I recommend as the best meal to share with others, my easy enchilada bake seems to come up over and over again. I think it really comes down to how easy it is to prepare and the fact that it is so filling. I know that when I was helping to transition my mom and dad to this way of eating, enchilada bakes were a regular meal on the weekly menu.

In this enchilada bake, I add in a can of shredded jackfruit which I think adds a wonderful texture to an already delicious dish.

If you go ahead and try this recipe, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out!

Vegan Chicken Enchilada Bake

Author: Gabriel Miller
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings 1x

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Description

This Vegan Chicken Enchilada Bake is a great recipe to bring to your next gettogether to introduce loved ones to a healthy plant-based diet!

Scale

Ingredients

3 cups cooked brown rice

2 cups young green jackfruit
1 cup cooked black beans
1 cup cooked red beans
1 cup sweet corn (fresh or frozen)
12 corn tortilla shells

Enchilada Sauce

3 cups vegetable broth or water
6 ounces tomato paste
2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin

Instructions

Blend all of the enchilada sauce ingredients on medium-high speed for 30 t0 60 seconds. Set the sauce to the side.
Drain and rinse the canned jackfruit. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork in a mixing bowl. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl. Add 3/4 of the enchilada sauce into the bowl and mix everything together.
Layer the bottom of a large baking dish (10″x15″) with six of the tortilla shells. Add the jackfruit mixture over the tortilla shells and spread out evenly. Cover with the remaining 6 tortilla shells. Pour the remaining enchilada sauce over the tortilla shells to that they are evenly covered.
Bake at 400 degrees Fahrenheit for 45 minutes.

Category: vegan enchilada bake, vegan enchilada sauce, wfpb enchilada bake, oil-free enchilada bake, plant based gabriel enchilada bake
Method: Baking

Keywords: vegan enchilada bake, vegan enchilada sauce, wfpb enchilada bake, oil-free enchilada bake, plant based gabriel enchilada bake

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