Shana tova! I hope you all had a good Rosh Hashanah weekend and start to the New Year. We had a really wonderful family dinner on Friday night, wherein we finally got to try all our infused honeys together. They were a big hit! I think that this is going to become a beloved Rosh Hashanah tradition for our family.
Speaking of traditions, it was only recently that I learned that one for Sukkot is to eat stuffed foods. I have to admit, it took some long hard thinking to come up with a stuffed food that my whole family likes. We’re really not that into stuffed peppers or even acorn squash, but if there’s one thing my family LOVES it is enchiladas.
I’ve been eating homemade enchiladas since before I can remember. My grandpa used to make his California-style enchiladas with flour tortillas, shredded beef, cheese, and chopped boiled eggs. When mom started making her variation, she added diced onions, green chilies, and sliced black olives.
Well, the tradition continues, because I love enchiladas, but I made even more changes. Since we don’t eat meat, I make mine with taco-seasoned jackfruit. Admittedly, I was never a fan of the eggs and onions either (sorry, Mom!), but I do like the green chilies and olives. So those stayed.
My recipe makes about 8 enchiladas, or about 4 servings, but it scales up quite nicely. I haven’t tried freezing this dish ahead, but after some brief Internet research on freezing canned/cooked jackfruit, I imagine that this would also be a good make-ahead-and-freeze meal. Anything that we can do to take the stress off the holidays is always good game in my book. Here’s wishing you all a good rest of your High Holiday season!
Drain, rinse, and wring out canned jackfruit. Place in a saucepan with taco seasoning and water over medium-high heat until boiling. Stir and simmer for 3-5 minutes, or until sauce has thickened.
Drain the green chilies and add them to the jackfruit. Stir to fully incorporate.
Pour enchilada sauce into a pie dish. Dip one tortilla into the sauce to coat on both sides.
Place about 1/8 C of seasoned jackfruit longways across the center of the tortilla, then top with a big pinch of shredded cheese. Roll the tortilla closed and place in an 8×8 inch dish. Repeat until the dish has 8 enchiladas.
Top the dish with any leftover enchilada sauce. Top with 1/2 – 1 C shredded cheese and sliced olives.
Bake at 350 degrees Fahrenheit for 25 minutes. The enchiladas should be melty with a bit of browning on top.