FILLING

• 2 packages or cans of jackfruit (22 ounces total)

• 1 package taco seasoning

• ~30 ounces of enchilada sauce

• 14 ounces of cheddar cheese

• 12-16 tortillas

• Jalapenos optional

• 1 lime, juiced

CREMA 

• 1 lime, juiced

• 4 ounces sour cream

Make the filling

1. Drain jackfruit and add to stand mixer with whisk attachment, run to shred (approximately 5 minutes).
   NOTE: Shred by hand using two forks.

2. Add taco seasoning and lime juice. Stir until combined.

Build enchiladas

3. Preheat oven to 400F (200C).

4. Evenly coat bottom of a 9x13 oven-safe pan with enchilada sauce (approximately 1 cup).

5. Lay out tortillas, spoon the filling into each evenly, place jalapenos (if desired), and add just under half the cheese.

6. Roll enchiladas and place in pan.

7. Cover with remaining enchilada sauce.

8. Cover with remaining cheese.

Bake enchiladas

9. Bake until cheese is melted and sauce is bubbling (start checking at 20 minutes).

10. Let rest for 5-10 minutes.

Mix crema 

11. In a small bowl, mix juice from second lime and slowly add sour cream until consistency is thick and runny.

Serve

Drizzle enchiladas with crema and enjoy!