oh KALE yeah Enchiladas

oh KALE yeah Enchiladas

Vegan, Gluten-Free, and loaded with those leafy greens; these enchiladas are perfect for a fun meatless Monday family dinner, or a make-ahead meal prep option for the week.

Kale Enchiladas

easy vegan enchildas that pack in the flavor and the greens
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican, spanish, Vegan, Vegetarian


  • 1.5 cups chopped kale
  • 1/2 onion chopped
  • 2 tbsp vegan butter
  • 1 clove garlic minced
  • 1/2 cup vegan cream cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can jackfruit
  • 1 cup green enchilada sauce
  • 12 tortillas
  • cilantro, avocado, jalenpenos for grarnish


  • 1. Preheat the oven to 450F
  • 2. Heat vegan butter stovetop in a large pan at medium heat, sauté garlic & onions until nice and fragrent
  • 3. Add jackfruit into the pan, cooking until tender (about 3-5 min) and then use a fork to pull pieces of jackfruit into shreds
  • 4.Add the vegan cream cheese, salt/pepper, and kale; stir and cook until everything is well combined
  • 5. Then pour 1/2 cup of the enchilada sauce into the bottom of a casserole dish
  • 6.Assemble the enchiladas by scooping the filling into the center of a tortilla, then fold the ends in and roll. Place each tortilla into the casserole dish so they're nice n cozy. Pro Tip: warm tortillas in the microwave before stuffing 
  • 7. Pour the rest of the enchilada sauce on top of the enchiladas and pop in the oven for 20-30 minutes, or until the tortillas get a nice golden brown
  • 8. top with avocado, cilantro, jalenpenos, and any other favorites

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