Vegan Chicken Enchilada Bake

INGREDIENTS

• 3 cups cooked brown rice

• 2 cups young green jackfruit
• 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 vegetable broth or water
• 6 ounces tomato paste
• 2 tbs chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin

INSTRUCTIONS
Blend all of the enchilada sauce ingredients on medium-high speed for 30 to 60 seconds. Set the sauce to the side.

Drain and rinse the canned jackfruit. Shred the jackfruit by pulsing in a food processor or by smashing down with a fork in a mixing bowl. Mix the shredded jackfruit, corn, beans, and rice together in a large bowl. Add 3/4 of the enchilada sauce into the bowl and mix everything together.

Layer the bottom of a large baking dish (10″x15″) with six of the tortilla shells. Add the jackfruit mixture over the tortilla shells and spread out evenly. Cover with the remaining 6 tortilla shells. Pour the remaining enchilada sauce over the tortilla shells so that they are evenly covered.

Bake at 400 degrees Fahrenheit for 45 minutes.

https://plantbasedgabriel.com/vegan-chicken-enchilada-bake/print/1177/