Had surgery on my leg today, and didn't want to do anything too onerous on my body. Enter this super easy enchilada recipe that relies heavily on a jar of tikka masala sauce. Gonna keep jarred tikka on hand from now on, so I can pull this one out on "....maybe we could just order in" days.
Source: Onana Foods | Makes: 4-6 enchiladas | Time: 30-40 min
Changes: used jarred tikka masala and a different brand of gluten free tortilla.
Ingredients
4-6 gluten free tortillas (I used Mission brand)
1 15 oz can #jackfruit in water or brine, rinsed, drained, deseeded and shredded
1 tbsp ghee or oil
Optional toppings and garnish: shredded vegan cheese, chopped cilantro, a dollop of vegan sour cream, sliced avocado, chopped red onions, lime wedges, anything else
Instructions
Preheat the oven to 350 degrees F.
Meanwhile, add jackfruit to a pan on low-medium heat in ghee or some oil. Sauté with 3-4 tbsp of tikka masala sauce added to the pan. Sauté until fully cooked and heated.
Taste and adjust salt or seasonings as needed. Set filling aside.
Grab an oven-safe casserole dish or cast-iron skillet. Add a thin layer of the tikka masala to coat the bottom of the dish. Take a gluten free tortilla and stuff with filling. Roll each one up. Repeat with each tortilla. Pan should fit 4-6 rolled and filled tortillas.
Once finished, spoon the rest of the tikka masala sauce on top of the rolled tortillas or as little sauce as you'd like. Add vegan cheese on top.
Place in the oven for 20-30 minutes or until cheese is melted and sauce is bubbling.
Remove from oven when finished and garnish with any toppings of your choice.