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!
Ingredients
- 3 cups cooked brown rice
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2 cups young green jackfruit
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1 cup cooked black beans
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1 cup cooked red beans
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1 cup sweet corn (fresh or frozen)
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12 corn tortilla shells
Enchilada Sauce
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3 cups vegetable broth or water
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6 ounces tomato paste
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2 tbs chili powder
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp ground cumin
Instructions
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Blend all of the enchilada sauce ingredients on medium-high speed for 30 t0 60 seconds. Set the sauce to the side.
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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.
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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.
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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