Stephanie says: 6 years ago I made jackfruit enchiladas for the first time on Monday! I am posting my recipe on my blog in two weeks. I reinvented a recipe my mom used to make with chicken. The jackfruit worked out great! Reply Andrew Olson says: 6 years ago Oh, that’s awesome! It’s funny we both made Jackfruit enchiladas at the same time :p The jackfruit does work out great here, I was really happy with the results. Reply Jen says: 6 years ago I was just at the store looking at canned jackfruit but I was unsure which one to buy. There are “young” jackfruits as well as canned in juice or brine. What do you recommend? Reply Andrew Olson says: 6 years ago I don’t know what the difference is between “young” and regular jackfruit (does anyone else?) but if you’d buying canned, I’d definitely go for the one that is in the simplest brine, preferably just water – the extra sugar wouldn’t be healthy and wouldn’t taste as good in savory dishes like this. Reply Anita says: 6 years ago Young jackfruit is not sweet – the longer the jackfruit stays on the vine the sweeter it gets. Also, to make savory dishes you can choose brine or water. If you have the option choose jackfruit packed in water. Hope that helps! Reply Aga says: 6 years ago Young jackfruit in water (or brine) is what you want for vegan main dishes. The ripe version is dessert (also suitable for vegans 😉 Reply Ann says: 6 years ago I have fresh jackfruit (yum!) – how do you use the fresh ‘shreds’? (I think they are called rags)I’m eating the fruit fresh, cooking the pips – being able to use the rest would be awesome! Reply Andrew Olson says: 6 years ago I really don’t know that much about the whole fruit, unfortunately. I have only ever used the canned variety. Maybe someone else has ideas? Or you can always search Google to get some ideas as well. Reply Ann says: 6 years ago Thank you! Not much info out there about using fresh shreds, but I just pulled apart a 13kg jackfruit this afternoon and have a big bowl of them – so I’m going to try your delicious recipe this weekend!I’ll let you know how it goes 🙂 Reply Andrew Olson says: 6 years ago Woah! That’s gigantic. Good luck with the fresh shreds and have fun 🙂 Reply ELIZABETH says: 6 years ago Well, BRAVO, Andrew! You really outdid yourself on this one! I’ve officially been vegan 5 years, and this is, hands down, the best batch of enchiladas I’ve made!! So simple and I love making jackfruit tacos. Naturally, the texture for enchiladas is just perfect!! Thank you! Reply John A says: 5 years ago I made jackfruit enchiladas for the first time today! with a little twist. 🙂 Thanks for sharing Andrew Reply Frank Harris says: 6 years ago Andrew you have such a great story I have been a vegan now myself and sometimes it is not easy but oh boy did you nail it Reply Andrew Olson says: 6 years ago Hi Frank, thank you! 🙂 Reply Brad H says: 5 years ago This recipe is amazing! A+++ I made it for a small gathering. and everyone enjoyed it. Please keep coming up with amazing recipes, they are simple and being a vegan, your website has made it easier. Reply Andrew Olson says: 5 years ago Nice! I’m glad to hear that, Brad. Thanks for reporting back and letting me know – I’ll keep working on new stuff 😉 Reply Angela says: 5 years ago I made these tonight, minus the cilantro because my husband will not eat cilantro. It’s one of those genetic taste inclinations, which I thought was interesting.Tha k you so much for creating and sharing this delicious and crowd pleasing recipe!I was going to upload a picture but I can’t figure out how. Reply Andrew Olson says: 5 years ago Very cool, I’m glad you all liked it! 🙂 I don’t have any way to upload photos in the comments, but that’s a really good idea. I’ll look into that. Reply Sandra says: 5 years ago Any suggestion for an alternative to a tin a green chillie , can’t find that where we live , going to make this for Sunday dinner Reply Andrew Olson says: 5 years ago You could make them yourself, just dice some mild green chili peppers and you’ll be good! Reply CLM says: 3 years ago This was an easy amazing recipe! Excellent taste and loved the spicyness! Reply