one skillet cheesy buffalo jackfruit enchiladas
Does the city of Buffalo actually make good buffalo-flavored shit?
I know I could very well Google the answer to that question, but I don’t feel like it, so I’m just gonna leave it hanging in the Inter-verse for some stray soul to find and answer.
With football season in full swing, I figured it appropriate and refreshing to break off from everything pumpkin and maple to give you a really easy, any-night dish (or afternoon, if you’re me and wolf down a serving for lunch) and I love me some enchiladas, so here you go. Been awhile since I’ve trekked into the land of the ‘lada, and it was time. These are damn fucken good, too. Extra bonus there.
Buffalo and ranch is easily in my top five of flavor combos. Can’t think of the other four right now so don’t be putting me under that pressure. Warming and cooling all at once, just my sorta shizam. This particular vegetarian iteration is dope because it’s cooked in a single skillet – no messy sauce transfer needed unless you don’t have an oven-safe skillet. If not, highly recommend a cast iron dude for the job.
Ain’t Nothing Rough-alo With This Buffalo
Like I said, cook up that sauce in the skillet you plan to bake in. Usually, enchiladas contain a smooth red or green sauce, but we’re jazzing it up with some sauteed peppers and onions for a little extra texture and veggie action.
Then I add a whole bunch of seasonings, like chipotle chili powder and smoked paprika, along with a dab of tomato paste. Stir it around a bit, then pour in buffalo sauce, beer, and a bit of butter. If you don’t want to cook with beer, use vegetable broth instead.
Simmer the sauce down until it’s a bit thicker. I finish off with a big handful of fresh cilantro for a nice fresh little kick.
No Jackfruit For Jackasses
Can we start calling female jackasses, jillasses?
Anyway.
Jackfruit can be a bit tricky to find on occasion. Usually Trader Joes and Whole Foods stock cans of jackfruit in brine, which is what you want – not in syrup.
Mix up the jackfruit with a homemade ranch seasoning, softened cream cheese, yogurt (sour cream works too), and a big handful of cheese. Save the rest of the cheese for later.
For the enchiladas themselves, I chose fajita-sized flour tortillas since they’re easier to roll without breaking. You can opt for corn tortillas if you wish as well, just make sure they’re extra pliable.
Divide the filling amongst 6-8 tortillas, roll them up, and nestle into the buffalo sauce. Throw the remaining cheese overtop and bake until melty and bubbly.
Top the enchiladas however you please. I always love some avocado, cilantro, and green onions, sometimes pickled red onions if I have them. Make sure you spoon plenty of the sauce on each plate. Pretty much the best part, yo.
Grab some beers and serve these guys up for your weekend tailgate festivities. Or, settle down for a cozy weeknight dinner. Pretty multifunctional recipe, I’d say.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Craving Mexican-style for your tailgates?
BBQ Pulled Mushroom Tacos with Tequila Mango Salsa
Creamy Corn and White Bean Chili
Sheet Pan Hot Honey Shrimp Tacos with Pineapple Salsa Verde
Cheesy Salsa Verde Stuffed Shells
one skillet cheesy buffalo jackfruit enchiladas
Ingredients
- 1 large yellow onion, diced
- 1 red bell pepper, dived
- 1 tbsp chipotle chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp tomato paste
- 1 cup buffalo sauce
- 1 cup beer, or vegetable broth
- 2 tbsp butter
- 1/2 cup cilantro
- 2 cups shredded Mexican blend cheese
- 8 flour tortillas
- green onions, avocado, and cilantro, for serving
filling
- 1 can jackfruit, drained
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 4 oz plain cream cheese, softened
- 1/4 cup plain whole milk Greek yogurt
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium. Saute the onion and pepper until softened, about 5 minutes. Stir in the chipotle chili powder, smoked paprika, garlic, onion, oregano, cumin, and tomato paste until fragrant, about 1-2 minutes longer.
- Pour in the beer, buffalo sauce, and drop in the butter. Season with a good pinch of salt and pepper. Bring to a simmer and cook until slightly thickened, about 10 minutes. If the sauce thickens too much, add another 1/4 cup of beer. Remove the pan from the heat and stir in the cilantro.
- In a large bowl, combine the ingredients for the filling, including 1 cup of the cheese, until well mixed.
- Warm the tortillas in the microwave under a damp paper towel for 20-30 seconds. Spoon 1/8 of the mixture into one of the tortillas and roll. Nestle seam-side down into the sauce. Repeat with the remaining tortillas and filling.
- Sprinkle with the remaining cheese and transfer to the oven for 15-20 minutes until the cheese melts and the sauce bubbles. Serve with avocado, green onions, extra cilantro, and any other desired toppings.
