Step 1

Turn on sauté function and heat 2 tablespoons avocado oil.

Step 2

Sauté diced onion and minced garlic frequently until fragrant, about 5 minutes.

Step 3

Add in the rinsed and drained jackfruit and remaining meat filling ingredients (no need to chop jackfruit - it will break down as it cooks). Stir well and allow to sauté for an additional 10 minutes.

Step 4

After 10 minutes, stir well to make sure nothing has stuck to bottom of pot, add Instant Pot lid, turn pressure cook on high pressure for 6 minutes. Make sure valve is set to seal.

Step 5

After 6 minutes, release remaining pressure by switching valve to vent. I usually put a tea towel over the vent to prevent any splatter.

Step 6

Remove lid, give it a good stir and then put the Instant Pot back on the sauté function for 15-20 minutes or until the extra liquid has cooked off and you are left with a thick, saucy mixture.

Step 7

At this point, break up any of the larger pieces of jackfruit with your spatula until you have a nice uniform texture.  See photos for reference.

Step 8

Preheat the oven to 400 degrees, Fahrenheit.

Step 9

Warm your tortillas by wrapping your corn tortillas in a damp paper towel and microwaving for 30 seconds to 1 minute.

Step 10

Then, in a 9x13 baking dish or 12" oven safe round dish, add 1 cup of the salsa verde.

Step 11

Next, assemble your enchiladas. Spoon about 1/4-1/3 cup of the jackfruit filling into each corn tortilla, roll it and then place seam side down in baking dish. Repeat process until all tortillas are used. If you have additional filling, you can tuck it into the sides of the enchiladas or just add to bottom of baking dish.

Step 12

Pour remaining cup of salsa verde overtop enchiladas in baking dish and add vegan mozzarella cheese (see notes for how I like to melt vegan cheese!).Bake for 10-12 minutes or until tortillas are nice and crisp on edges.

Step 13

Serve with cilantro, lime wedges, and a dollop of vegan cashew sour cream or vegan yogurt.

Step 14

In a 4 qt pot with a lid over medium heat, heat 2 tablespoons avocado oil. Sauté diced onion and minced garlic frequently until fragrant, about 5 minutes.

Step 15

Add in the rinsed and drained jackfruit and remaining meat filling ingredients (no need to chop jackfruit - it will break down as it cooks). Stir well and allow to sauté for an additional 10 minutes.

Step 16

After 10 minutes, stir well, add lid, lower heat slightly and allow to simmer for 20-25 minutes.

Step 17

After 20-25 minutes remove lid, give it a good stir, and then allow to simmer without lid for an additional 15-20 minutes, or until the extra liquid has cooked off and you are left with a thick, saucy mixture. At this point, break up any of the larger pieces of jackfruit with your spatula until you have a nice uniform texture. See photos for reference.

Step 18

Preheat the oven to 400 degrees, Fahrenheit.

Step 19

Warm your tortillas by wrapping your corn tortillas in a damp paper towel and microwaving for 30 seconds to 1 minute.

Step 20

Then, in a 9x13 baking dish or 12" oven safe round dish, add 1 cup of the salsa verde. Next, assemble your enchiladas. Spoon about 1/4-1/3 cup of the jackfruit filling into each corn tortilla, roll it and then place seam side down in baking dish. Repeat process until all tortillas are used. If you have additional filling, you can tuck it into the sides of the enchiladas or just add to bottom of baking dish.

Step 21

Pour remaining cup of salsa verde overtop enchiladas in baking dish and add vegan mozzarella cheese (see notes for how I like to melt vegan cheese!).Bake for 10-12 minutes or until tortillas are nice and crisp on edges.

Step 22

Serve with cilantro, lime wedges, and a dollop of vegan cashew sour cream or vegan yogurt.