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)
To make your Vegan “Chicken” Zucchini Enchiladas, use the ingredients from the list and follow the step-by-step preparation mode.
Canned Jackfruit in Water 9.2 oz
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
Vegan Grated Cheese (optional) to taste
- 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!