Hi Beautiful People As promised, I back and sharing how to make creamy white jackfruit enchiladas! I shared this in a previous video and told you how delicious they were so I just had to create a dedicated video for them. Please see ingredients, measurements, and cooking tips below

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Jackfruit Ingredients:
2 cans of jackfruit in brine or water
Vegetable broth or Better than Bouillon NoChicken Base
1/2 of a yellow onion
3 large garlic cloves
Olive oil for cooking
1/3 cup of mild green chilis
2 tbsp of cumin
1 tbsp of garlic powder
1 tbsp of onion powder
Salt and black pepper
1/4 tsp of Better than Bouillon NoChicken Base
1 1/2 cup of fresh spinach

Cheese Sauce Ingredients:
7 oz vegan cheese (I used Chao creamy shreds)
1 3/4 cup of dairyfree milk, plain and unsweetened
Salt and black pepper to taste
1 tbsp of garlic powder
1 tbsp of onion powder
2 tbsp of nutritional yeast
1/4 cup of dairy free sour cream (I recommend Forager, Kite Hill or Follow Your Heart)
1/2 cup of mild green chilis

Remaining ingredients:
Tortilla shells
Green enchilada sauce
Cilantro

Cooking notes:
Bake on 375 degrees for 20 minutes covered followed by 5 minutes, uncovered on broil

Jackfruit:
Sometimes canned jackfruit can be high in sodium so I recommend using the brand I shared in this video. It has the lowest amount of sodium I’ve seen so far
You can keep the seeds in the jackfruit if you prefer but I chose to remove them from mine.
If you purchase jackfruit in brine, be sure to rinse it thoroughly
There are hard parts on the jackfruit. You can either cut the hard parts off or you can thinly slice them
Feel free to add oil to the baking sheet for crispy jackfruit
I am not sure if this will work well with fresh jackfruit as I have not tried it that way

Cheese Sauce:
I haven’t tried this with any other brand of vegan cheese
Feel free to try this with a cashew cheese sauce or sunflower seed cheese sauce

Tortillas:
If you use the siete shells, they tear easily so be gentle when rolling