Vegan Enchiladas Rojas
This vegan enchiladas rojas (red enchiladas) recipe is bold, vibrant, and hearty! Featuring salsa-dipped corn tortillas wrapped around shredded jackfruit and dairy-free queso fresco, it satisfies Mexican food cravings in a plant-based way.
Just like my popular vegan enchiladas verdes, these enchiladas rojas are about blending classic flavors with plant-based ingredients. They’re straightforward to make and always hit the spot, making them a go-to for any night of the week.
Why I love this recipe
Unlike other meat-free enchilada recipes that rely on beans or tofu for the filling, these vegan enchiladas rojas are stuffed with jackfruit. The combination of soft tortillas, “meaty” shredded jackfruit, and creamy vegan queso fresco makes for an irresistible bite.
But, what takes the flavor to the next level is my homemade red enchilada sauce. It showcases dried chiles and savory aromatics, giving the enchiladas their characteristic punch.
This dish is perfect for anyone wanting a plant-based twist on a classic Mexican dish. Plus, it’s easy to make a large batch for families and gatherings of all sizes.
Ingredient notes
All of the ingredients in this recipe are budget-friendly and simple to get your hands on. Find a full breakdown and suitable substitutes below!
Red chiles
I love the spicy, fruity, and earthy combination of ancho chiles, guajillo chiles, and arbol chiles in this sauce. If you’re sensitive to spice, reduce or omit the arbol chiles.
Substitute: Feel free to use pasilla chiles, piquin chiles, morita chiles, or cascabel chiles. Each one provides a unique flavor and spice level.
Dehydrated jackfruit
Jackfruit is the perfect meat alternative with its stringy, pulled pork-like texture. The best place to look for dehydrated jackfruit is online. You can also use store-bought pulled jackfruit or canned young jackfruit in water from your local grocery store.
Mexican oregano
This herb gives the enchilada sauce an earthy, citrusy flavor with an aroma that pairs well with the spicy chiles.
Substitute: If you don’t have Mexican oregano on hand, your next best option is marjoram. I don’t recommend substituting Mediterranean oregano as it has a very distinct aroma and flavor from the Mexican variety.
Tamari
Aside from being vegan and gluten-free, I prefer tamari over regular soy sauce to season the jackfruit in this recipe because of its more robust flavor profile. You’ll find the best brands at your local Asian food market.
Substitute: If you don’t have any tamari on hand, feel free to use regular soy sauce, liquid aminos, or even coconut aminos.
Vegan queso fresco
With its soft, creamy consistency and mild flavor, vegan queso fresco is the perfect accompaniment to hearty pulled jackfruit. I use homemade vegan queso fresco, but you can also add vegan feta if you prefer.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn the best way to make vegan enchiladas rojas with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Simmer the dehydrated jackfruit in a stockpot of water with vegetable stock powder and a generous pinch of salt for 20-30 minutes. You can also soak it overnight in room-temperature water if you remember.
Simmering dehydrated jackfruit rehydrates it, making it easier to cut and cook with. If you’re using canned or fresh jackfruit, you can skip this step.
Cooking
Step 1
Sauté the onions and garlic together, then add in the drained jackfruit and tamari. Continue cooking until the liquid is absorbed, then transfer the mixture to a cutting board. Chop it into smaller pieces and set aside.
Step 2
Seed the chiles and toast them in a dry skillet on each side. Rehydrate them in a pot of boiled water for about 10-15 minutes until they turn soft and pliable.
Toasting dry chiles brings out their rich flavors, but watch them carefully to avoid burning, which can result in a bitter taste in your salsa.
Step 3
Simmer the tomatoes and onions together in another pot until softened. Blend the chiles, tomatoes, onion, garlic, vegetable broth, Mexican oregano, and salt together until smooth. Season the salsa with a little olive oil to deepen the flavors.
Step 4
Fry each tortilla in vegetable oil with a high smoke point for about 10-15 seconds per side. The tortillas shouldn’t be too crispy since you still want to be able to roll them. Dip each one in the pot of salsa roja so that both sides are fully covered.
To maintain a more traditional flavor, I suggest making corn tortillas from scratch. You can use store-bought if you’re in a pinch, but they are grainier.
Step 5
Add a scoop of jackfruit and queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish, continuing this process with the rest of the tortillas. Garnish your enchiladas with fresh lettuce, radishes, extra vegan queso fresco, and onions. Happy eating!
Expert tip
The enchilada sauce is the heart of these vegan enchiladas rojas, so it’s important to nail it! Don’t skip toasting the chiles, as this step helps unlock their deep, smoky flavors.
The salsa should be smooth but not too thin since it needs to coat the tortillas adequately without making them soggy. If you’re not using a high-speed blender, pass the salsa through a fine-mesh strainer to remove any chunks.
Simmering is the last step in creating a flavor-packed sauce. It allows the flavors to meld together and intensify, creating a rich and complex taste characteristic of authentic enchiladas.
Serving suggestions
You can pair vegan enchiladas rojas with a variety of sides and toppings to elevate their flavor. I love to add vegan cotija cheese for a tangy, savory contrast, while pickled jalapenos and quick-pickled onions offer a zesty crunch.
For a cooling touch, drizzle vegan Mexican crema or dairy-free sour cream, and for a bit of heat, chiles toreados are perfect. Complement these enchiladas with sides like white rice, vegan refried beans, or calabacitas for a complete, satisfying meal.
Cooking tips
Use fresh chiles: Make sure to use fresh chiles for your recipe. If they are cracked or hard, don’t use them. Instead, look for ones you can fold nicely.
Fry the tortillas: Using a little oil to fry the tortillas creates a better texture and adds a barrier to protect them from turning mushy.
Go easy on the oil: When frying tortillas you just need a little bit of oil. Using too much will also cause them to become soggy.
Eat them right away: If your enchiladas sit for too long, they will get soggy. Make sure you’re ready to eat them immediately before dipping the tortillas in salsa.
Prep your salsa: Red enchilada sauce lasts in the fridge and freezes extremely well, so you can make it in advance to save time.
Frequently asked questions
Yes, these enchiladas rojas are gluten-free. If you end up changing the fillings or toppings, just ensure they don’t contain gluten.
A food processor can work, or you can finely chop the ingredients for a chunkier texture. If possible, pass the sauce through a fine-mesh sieve.
Reduce or omit the arbol chiles in the sauce to control the heat level.
Lightly frying the tortillas makes them pliable. Ensure they’re not too crispy before rolling, and fill them moderately to avoid breakage.
Storing and reheating
Storing vegan enchiladas rojas correctly is essential for maintaining their texture. Let the enchiladas cool completely before storing them.
Fridge
To avoid soggy enchiladas, store the individual components separately. You can keep your enchilada sauce in an airtight container or jar for at least a week. The filling should last about 4-5 days.
Freezer
Freezing is a great option for long-term storage. The sauce will last up to 6 months stored in a mason jar. Homemade corn tortillas will last up to 8 months in a freezer-safe bag. However, I don’t recommend freezing the filling.
Reheating
To make more vegan enchiladas rojas, reheat the red enchilada sauce in a pot over low-medium until warm. Heat the jackfruit in a skillet, then fry the tortillas and build everything as laid out in the recipe card.
Watch how to make it
More vegan Mexican recipes
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Recipe
Easy Vegan Enchiladas Rojas
Equipment
- Cast-iron skillet
- Blender
- Saucepan
Ingredients
Tortillas
- 16-18 corn tortillas
- 5-6 tablespoons neutral vegetable oil (peanut, canola, etc.)
Fillings
- 1 ¾ ounces dehydrated jackfruit
- 2 tablespoons vegetable stock powder
- 1 tablespoon olive oil
- ½ small white onion, diced
- 3-4 cloves garlic, minced
- 3 tablespoons tamari
- ⅓ – ½ cup vegan queso fresco
Enchilada sauce
- 2 ancho chiles
- 3 guajillo chiles
- 3-4 arbol chiles
- 2 Roma tomatoes
- ½ small white onion
- 3 cloves garlic
- ½ cup vegetable broth
- ¼ teaspoon Mexican oregano
- Salt to taste
- 1 tablespoon olive oil
Garnishes optional
- Shredded lettuce
- Sliced radishes
- Diced white onions
- More crumbled cheese
Instructions
Corn tortillas
- Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.
Jackfruit
- Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.
- Heat olive oil in a large skillet over medium. Add in diced onion and sauté for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.
Enchilada Sauce
- Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.
- Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.
- Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.
Serving
- Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.
- Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.
- On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.
- Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.