Vegan Chicken Enchilada Bake (WFPB)

I get asked a lot about what recipe I believe is best to introduce others to this way of eating. And if you are new here, this way of eating is whole food plant based, which is basically a health promoting vegan diet. So when I get asked what I recommend as the best meal to share with others, my easy enchilada bake seems to come up over and over again. I think it really comes down to how easy it is to prepare and the fact that it is so filling. I know that when I was helping to transition my mom and dad to this way of eating, enchilada bakes where a regular meal on the weekly menu. In this enchilada bake I add in a can of shredded jackfruit which I think adds a wonderful texture to an already delicious dish.

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you will need!

• 3 cups cooked brown rice

• 1 can of jackfruit (15-20 oz)

• 1 cup cooked black beans

• 1 cup cooked red beans

• 1 cup sweet corn (fresh or frozen)

• 12 corn tortilla shells

Enchilada Sauce:

• 3 cups water

• 6 oz tomato paste

• 2 tbs chili powder

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp ground cumin

Directions:

1. Blend all of the enchilada sauce ingredients on a medium to high speed for 20-45 seconds

2. Set the sauce to the side

3. Drain and rinse the can of jackfruit

4. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork

5. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl

6. Add 3/4th of the enchilada sauce into the bowl and mix everything together

7. Layer the bottom of a large baking dish (10"x15") with six of the tortilla shells

8. Add the mixture over the tortilla shells and spread out evenly

9. Cover with the remaining 6 tortilla shells

10. Pour the remaining enchilada sauce over the tortilla shells

11. Bake at 425 F for 35-40 minutes

Enjoy!

- Plant Based Gabriel