The enchilada is a dish that in Mexico is made with a rolled corn tortilla and bathed in a spicy sauce using chili in its preparation.1 Depending on the style, the enchilada can be accompanied or stuffed with meats — chicken, beef, turkey — cheese. or cooked vegetables; as well as being accompanied by some additional garnish, which generally consists of fresh chopped or sliced onion, lettuce, cream and cheese.
In Mexico enchiladas are considered a traditional food and their ingredients are: minced meat, tanned (beet, onion, parsley, garlic, thyme, chili pepper, carrots, green beans, peas, medium cabbage, oregano, vinegar), tomato sauce , beef, chicken, or pork…
Learn how to make Vegan “Chicken” Zucchini Enchiladas with this great recipe!
Vegan “Chicken” Zucchini Enchiladas (Low-Carb)
4
servings50
minutes30
minutesTo make your Vegan “Chicken” Zucchini Enchiladas, use the ingredients from the list and follow the step-by-step preparation mode.
Ingredients
Canned Jackfruit in Water 9.2 oz
Shallot 1
Peppers 1.5
Tomato Passata 18 fl oz
Cayenne Pepper 0.5 tsp
Smoked Paprika 0.5 tsp
Chilli Powder 0.5 tsp
Ground Cumin 0.5 tsp
Hot Sauce (i.e. chipotle, tabasco) 1 tbsp
Extra Virgin Olive Oil 2 tbsp
Garlic Cloves 1
Fresh Cilantro 2 tbsp
Lime 1
Vegan Grated Cheese (optional) to taste
Directions
- Grab a bowl and use it to squeeze out as much liquid from the jackfruit as you can. This is especially important if you bought canned jackfruit, as canned water is a bit acidic, and you should rinse it off first.
- Now, we want to get rid of these hard bits on each nugget and only keep the stringy part. We keep this part because it’s easy to shred and has a meatier texture.
- Chop the shallot. You can also use onions if you prefer.
- Then, use half of each pepper.
- Grab a big bowl and pour in the tomato sauce.
- Then tip in the cayenne pepper, smoked paprika, chilli powder or flakes, and some cumin.
- Finally, add in one tablespoon of hot sauce.
- Give it a good stir and salt according to your personal preference.
- Grab a skillet and drizzle in some extra virgin olive oil.
- Then add the shallots and a chopped garlic clove.
- Let this sizzle for a few minutes, and then add the three peppers we chopped earlier, as well as the jackfruit.
- Cook the jackfruit for around 5 minutes, and then start mashing it with the back of a spatula or shredding it with the tine of a fork.
- Whatever works for you. The important thing is to make it look like shredded chicken breast.
- Look how nice! Now, pour in a big ladle of sauce and the cilantro.
- You can optionally squeeze in a lime to add a bit of contrast to the spices.
- Keep cooking everything for another 5 minutes and salt according to taste.
- We’ll need a trusty vegetable peeler and the zucchini. Start by chopping the ends of the zucchini, and then slice it as uniformly as you can.
- You will need around 3 or 4 slices per wrap, depending on how wide you want the zucchini rolls to be. We used three slices per roll, and to make 16 rolls, we used approximately three medium-sized zucchini.
- Once you have all your slices, arrange them like this: overlapping them by a little less than half.
- Then, add a scoop of filling at one end and roll the zucchini tightly but delicately.
- Now, arrange all the rolls in a casserole dish, and top everything off with the remaining sauce.
- doesn’t it look yummy? And it’s so healthy too! Vegan and low-carb. By the way, you can top the enchiladas with some shredded vegan cheese in if you wish.
- Bake 200°C/400°F for 25-30 minutes
- Your Vegan “Chicken” Zucchini Enchiladas (Low-Carb) is ready!
