We have a special treat for you today! I will be sharing two vegetarian enchilada recipes that are sure to be a new loved family favorite. One is a chicken enchilada recipe where I have replaced the chicken with Jackfruit. The important thing to remember about Jackfruit is when it’s ripe it’s yellow and sweet like candy. When it’s young it’s pale green or white and a fantastic chicken substitute. Your meat lovers will never know this enchiladas isn’t chicken.

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 cup Pace® Picante salsa
• 2 teaspoons chili powder
• 2 (14 ounce) cans young/green Jackfruit
• 1 ½ cup shredded cheddar or Monterey Jack cheese
• 6 flour tortillas (6″),
• 1 tomato, chopped
• 2 green onions, sliced

Instructions

Stir the soup, sour cream, picante salsa, and chili powder in a medium bowl.

Drain and rinse the jackfruit. Remove the seeds and cut the hard ends off each piece. Shred the Jackfruit and sauté until a little crispy.

Stir 1 cup picante sauce mixture, Jackfruit and ½ of the cheese in a large bowl.

Divide the mixture among the tortillas. Roll up the tortillas and place them seam side down in 11 x 8″ shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas and top with remaining cheese. Cover the baking dish.

Bake at 350 degrees F. for 40 minutes or until the enchiladas are hot and bubbling.

Top with cilantro and parsley.

The second recipe is more obvious. It’s stuffed filled with healthy veggies and I topped mine with them too! It was delicious but my toddler refused to eat it…

Ingredients

• 1 yellow squash, chopped into ½ inch pieces
• 1 small zucchini, chopped into ½ inch pieces
• 1 small bell pepper, chopped
• ½ sweet onion, chopped
• ½ tablespoon olive oil
• ½ teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 2 tablespoons Taco seasoning,
• 14.5 ounce can low sodium black beans, rinsed and drained
• 14.5 ounce. can petite diced tomatoes with green chilies, drained
• 10 Flour tortillas
• 10 ounce jar/ can Enchilada Sauce
• 2 cups Mexican blend cheese
• Olive Oil Spray
• Optional Toppings: fresh cilantro, chopped avocado and fresh tomatoes, additional zucchini & squash

Instructions

Preheat oven to 400 degrees.

Combine squash, zucchini, bell pepper & onion in a large bowl. Coat with the olive oil, salt, pepper and taco seasoning.

Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.

Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.

Add the black beans, tomatoes and the rest of seasonings to the bowl. Add salt, pepper and taco seasoning to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.

Spray a baking dishes with olive oil spray. Fill a tortilla with ½ cup of the vegetable mixture and sprinkle with a some of the cheese.

Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling.

Cover enchiladas with the sauce and the remaining cheese.

Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.